Food Service Assistant - Utility presso FirstHealth of the Carolinas, Inc.

1. 1.  Uses an appropriate problem-solving approach to plan services.

*Ensures that each station on the trayline is set up to proper specifications prior to meal period. 

*Ensures that all temperature logs for their station are complete per requirements. 

*Understands two identifiers and scanning tickets. 

2. 2.  Provides services with consideration of the recipient’s needs.

1. Remains extremely adherent to individual needs and requests throughout entire patient population. 

1. Recognizes that departmental success is measured against its capacity to provide sound customer service. 

1. Shows respect and courtesy for all patients and customers by listening attentively to ideas and suggestions, showing concern for customer needs, directing customers to appropriate resources, assisting with problem resolution, and following up to ensure customer needs have been met. 

1. Understands and demonstrates excellent customer service behaviors to internal and external customers. 

Uses equipment/supplies correctly. 

1. Follows proper policies and procedures concerning use of all equipment throughout department. 

1. Consistently uses all equipment used as the manufacturer intends, and defects are reported promptly following department procedure. 

Uses appropriate safety and infection control measures. 

1. Practices all implemented procedures to maintain a sanitation level above and beyond all JCAHO, OSHA, HACCO, local, state, and federal regulations. 

1. Complies with FHC’s Body Substance Isolation Policy and Exposure Control Plan. 

1. Complies as directed in the event of a foodborne illness.  Ensures the safe and sanitary storage of all foods during, between, and after each meal. 

1. Uses two identifier system and hand foaming techniques 100% of the time

Teaches/directs/advises/informs others in an appropriate manner. 

1. Actively participates in all training opportunities in food production, safety, sanitation, and hospital policies and procedures. 

1. Actively participates in all training, education, and other requirements for JCASHO, OSHA, HACCP, local, state, and federal regulations. 

1. Attends 90% of monthly department meetings over a 12-month period. 

Reports/records information appropriately. 

1. Records food temperatures before each meal period as directed by a team leader. 

1. Records the temperature of the dish machine prior to each use. 

1. Runners to scan all tray slips. 

Education/formal training/licensure/certifications/experience:  

1. High School Diploma Preferred 

1. Previous food service experience preferred. 

Additional Skills:   

1. Strong reading, writing, and communication skills. 

1. Strong customer service skills are essential to job function.