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About the Role

Responsible for maintaining high cleaning procedure standards in assigned work area and for the careful treatment of all equipment and articles used in performing assigned duties.

Responsibilities

• Thoroughly cleans all assigned areas.
• Minimizes china breakage and flatware loss.
• Checks temperature gauges on dish machine and records on temperature log.
• Thoroughly cleans the dish room at the end of the shift.
• Cleans inside and outside of dish machine at the end of the shift.
• Puts away incoming supplies, rotating stock and ensuring labels are visible.
• Confers with supervisor regarding assignment questions.
• Willing to work unscheduled days during labor shortages.
• Runs late trays when assigned.
• Delivers and retrieves food carts.
• Washes pots, pans, and utensils when assigned.
• Performs other general duties as assigned by supervisor.
• Trains other personnel using the buddy system.
• Performs tasks as assigned per attached task analysis sheets.
• Uses correct chemicals and procedures for all cleaning and sanitizing assignments.
• Makes toast for breakfast.
• Unloads and washes carts.
• Operates dish machine.
• Pours coffee and hot water, and serves on tray line as needed.
• Posts menus on main boards in Dining Rooms.
• Demonstrates safety in work habits and personal conduct.
• Has working knowledge of Corporate Compliance regulations and reports potential violations.
• Is familiar with Continuous Quality Improvement principles and participates as appropriate.
• Maintains the highest ethical standards regarding discretion and confidential information.
• Attends all annual mandatory educational programs.
• May be required to work hours beyond those normally scheduled to provide quality care.
• Work schedules may be subject to change based on department needs.

Requirements

• Ability to read, write, speak, and follow directions, both written and verbal.
• Some previous kitchen experience is desirable.
• Must know how to clean various surfaces and kinds of equipment.
• Should have some knowledge and ability in handling equipment, simple food preparation, and service tasks.
• Should be familiar with proper procedures for washing pots, pans, and utensils.
• Must be familiar with the proper procedures necessary in running dish machine and garbage disposal.
• Stands, walks, bends, lifts, carries, and pushes when performing assigned duties.

Skills

• Cleaning
• Equipment maintenance
• Temperature monitoring
• Stock rotation
• Communication
• Teamwork
• Food preparation
• Food service
• Dishwashing
• Sanitation
• Safety procedures
• Corporate Compliance
• Continuous Quality Improvement

Location

• Onsite

Work Type

• Full-time

Experience Level

• Entry Level
• Some experience desirable

Education Level

• High School Diploma or equivalent

About the Company

• Provides the highest quality care to patients and residents.

Equal Opportunity

• Category III. Tasks that do not involve exposure to blood, body fluids or tissues. And Category I tasks are not a condition of employment.