Catering Associate - Chambersburg Hospitals - Days/Evening

Schedule

Part Time: 40 Hours/Biweekly

Hours Vary: 6:30am - 3:00pm; 11:30am - 8:00pm; 3:00pm - 8:00pm

Rotating Weekends and Holidays Required

Under the direction of the Departmental Management provides a personal level of service to patients by executing all phases of Dietary patient care for all assigned units. The services include (but are not limited to): Assisting with menu selection offering alternate selections appropriate to diets assembling patient trays delivering patient trays completing hospitality rounds collecting patient trays assembling any nourishments or bed time snacks stocking and maintaining assigned unit pantries completing assigned side work and assists with washing of patient tray items and carts. Serves as a liaison between the Food & Nutrition Department and Patient Services Department for assigned units.

Essential Functions and Responsibilities
Unit Based Essential Functions and Responsibilities

Core Values: Service Integrity Compassion
service excellence and patient and family centered care by showing respect honesty fairness and a positive attitude toward all customers.
confidentiality.
dependability to include attendance and punctuality.
accountable - takes initiative and ownership of issues.
a professional demeanor. Represents hospital in a positive way. Has a compassionate working relationship with patients and families.
personal responsibility for 2-way communication. Communicates and listens effectively with patients families coworkers other departments physicians/providers and community.
coworkers initiatives and a patient and family centered philosophy; pitches in; does own part and helps others.
to continuously improve work environment/processes (Performance Improvement). Demonstrates a patient and family centered focus when considering/developing improvement solutions.
willingness/enthusiasm to create embrace and facilitate change.
self and others; supports a learning environment; leads by example. Encourages patients and families to give feedback and suggestions for improvement.
working relationships critical to the organization including patients families coworkers other departments physicians/providers and community.
others by providing recognition and support.

Technical Excellence

critically; utilizes sound judgment; promptly reports potential risks.
state of art knowledge of area of specialty healthcare trends and practice and populations served.
a level of computer literacy appropriate to their role.
and maintains current all unit specific and organizational skills/competencies certifications/licensures as required.
hospital-required reviews e.g. HIPAA safety health screening
care concerns and others as assigned.
to National Patient Safety Goals.

Job Specifics

courteous and cooperative behavior when working with nursing and departmental staff; promotes positive working relationships.
diet lists before every meal to verify current diet review allergy list record diet changes and track admissions transfers and discharges.
trays according to patient selections and prescribed therapeutic or mechanical diet guidelines.
hospitality rounds on assigned unit to ensure patient satisfaction with meals.
up with problems that are discovered during hospitality rounds; takes immediate corrective action to solve problems.
all assignments in a timely manner.
hands according to established procedures.
menu selection procedures and other food services which are available; assists patient with menu selection as needed.
quality and accuracy of patient trays.
up with diet changes and new orders; makes certain that items are delivered in a timely manner.
patient nourishments or snacks per physician order
scripting set by management when interacting with patients to promote the highest levels of patient satisfaction.
commitment to the values of the department to ensure the quality of service provided.
knowledge of own role in the event of a fire.
high standards of personal hygiene
approved hair restraints in food preparation areas.
proper glove usage.
dishes properly being careful not to contaminate serving surfaces.
proper portion control when portioning foods.
cost effectiveness as evidenced through efficient use of materials.
proper food handling techniques; follows HACCP guidelines.
scheduled in-service programs.
sufficient knowledge of modified diets and places proper foods and condiments on trays; has correct placement of items on tray.
proper use of equipment; reports defective equipment or unsafe conditions immediately.
documents correct dish machine temperatures and reports sub-standards immediately.
area and equipment clean and sanitized according to established departmental standards as observed by QA activities.
direction well from management and puts instruction into effect.
well with others as evidenced by proper and timely job completion.
food items correctly.

General Requirements

The following requirements are expected of all employees:
Core Values: Integrity Compassion Excellence Service
Annual Health Screening with Infection Control and Blood Borne Pathogens Education
Safety Awareness: Hospital Fire Safety and Disaster Procedures
Confidentiality: Maintains Employee and Patient Confidentiality.
Attendance: Regular attendance is an essential function of the position
Leadership Standards:
Character: Attitude Integrity Role Modeling
Job Performance: Results Orientation Customer Focus Decision Making Awareness
Interpersonal Skills: Communication Relationship-building Team Player Celebration
Innovation: Breakthrough Thinking Knowledge-Building/Sharing Coaching/Empowering System Vision & Management
Physical and Mental Requirements:
Classified as medium work by Dictionary of Occupational Titles. May exert 20-50 pounds of force occasionally and/or 10-20 pounds of force frequently and/or greater than negligible (up to 10 pounds) force constantly in order to move objects. Physical demand requirements are in excess of those for light work.
Stands and walks throughout department and Hospital facility constantly.
Finger dexterity to utilize a keyboard and to operate a calculator.
Carries up to 20 pounds occasionally.
Pushes/pulls carts and equipment of up to 50 pounds frequently throughout the department and patient floors
Occasionally climbs to heights of up to 2 feet
Lifts from 40 - 50 pounds to and from floor to waist level on an occasional basis
Frequently bends squats and twists.
Reaches occasionally to heights up to 2 feet overhead.
Near-visual acuity with color discrimination for judging appearance and condition of foods and decipher fine print on menus.
Auditory acuity sufficient to hear normal voice tone when not facing an individual or by phone.
Possesses good general mental health; ability to follow oral and written instructions; ability to communicate effectively in both verbal and written form; ability to speak read and write in English.
Working Environment: Work is performed in a typical indoor kitchen environment: frequently exposed to hazards normally found in food service area (i.e. potential hazard from wet or slippery floors cuts burns chemicals ect.) and on patient care units.
Reporting Structure: Reports to the Director of Food Service and Clinical Nutrition Manager. In their absence reports to Assistant Director or designee.
Disclaimer: These essential job functions are requirements of the position which must be performed either with or without reasonable accommodation. The essential job function list is intended to be a guide rather than a limitation. The Chambersburg Hospital possesses the right to add new responsibilities to the list as business demands dictate. Some of the essential job functions may exclude individuals who pose a direct threat/significant risk to the health and safety of themselves or others.

By identifying essential job functions we are in no way stating or implying that these required tasks are the only activities that are to be performed by the employee occupying this position. In addition employees will also be expected to follow any other job-related instructions and to perform any other job-related duties that are included in the job description. The preceding requirements represent only the minimum acceptable levels of knowledge skills and/or abilities that a job incumbent must possess; in order to perform the job successfully the incumbent will possess additional aptitudes so as to perform the other duties that the job description entails.
Revised Date: 04/02/2013

Qualifications and Standards
Education: High school graduate or the equivalent required. Course work in foods and nutrition or the equivalent in experience required. Computer experience preferred.
Experience: Experience applying customer service behaviors and communication skills required. Hospital food service work with demonstrated knowledge of special diets preferred.
Certifications/Licensure: None required.