Job Description:
I. Position Summary:
On daily basis, using established department methods and procedures, performs any one of a variety of tasks listed below as directed by a Culinary Supervisor.
II. Core Competencies:
- Follow the Cultural Beliefs.
- Communicates with staff in a manner that conveys respect, caring and sensitivity.
- Is aware and respects others’ cultures, values, and backgrounds and considers differences when communicating and interacting with staff.
- Works as a member of the team by pro-actively working to meet department needs.
- Has professionalism and values which contribute to the achievement of the mission of the Culinary Department and Hebrew Rehabilitation Center.
III. Responsibilities/Accountability:
- Set-up, Breakdown, and clean pulper and dish machine
- Strip and separate patient trays and dishes
- Load dishes and trays into dish machine
- Remove and stack tray dishes and trays from dish machine
- Sort silverware and run through dish machine
- Rack cups and bowls
- Sweep and mop floors
- Wash and sanitize kitchen equipment
- Wash and Sanitize food carts
- Collect and dispose of all trash
- Strip cafeteria truck
- Understand and follow all Kosher regulations
- Recognize problems and work toward improving processes and procedures. Communicates issues/concerns to leadership, offers suggestions and solutions and participates in quality improvement initiatives.
- Serves as a resource/mentor to the team, new employees, and students (if applicable)
- Attend regular meetings as assigned
- Practices in accordance with established standards of care for safety of patient, self and co-workers
- Wears slip resistant shoes. A clean uniform as approved by the facility and ID badges are job requirements.
- Identifies and reports basic safety issues or problems (ex. Spills) and takes action whenever appropriate
- Uses equipment as trained and according to organizational policy
- Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment)
- Follows and stays updated on processes and policies within department and organization
- Performs other related duties as required or directed
IV. Qualifications:
- High School or equivalent
- 1 year experience in the food service industry, preferable in a healthcare setting
- Must be able to speak, read, and write fluently in the English language
V. Physical Requirements:
- May be exposed to heat, cold, moisture, odors and other food service area elements.
- Frequent bending, stooping, reaching, prolong standing
- Must be able to lift 50 lbs.
- Must be able to push and/or pull food carts
Remote Type:
On-site
Salary Range:
$16.16 - $24.99
