POSITION SUMMARY

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

REPORTS TO

Director of Food and Nutrition

DUTIES AND RESPONSIBILITIES

• 1. Thoroughly cleans all area as assigned on work schedule.
• 2. Keeps china breakage and flatware loss to a minimum.
• 3. For checking all temperature gauges on dish machine and record on temperature log.
• 4. Thoroughly cleans the dish room at the end of shift.
• 5. Cleans inside and outside of dish machine at the end of the shift.
• 6. Puts away incoming supplies from vendors, making sure all stock is rotated and labels are showing.
• 7. Conferring with immediate supervisor when there are questions as to how, what or when to do an assignment.
• 8. To be willing to come in when called on those days when you are not scheduled in the event of a labor shortage.
• 9. Running late trays when assigned.
• 10. Delivering food carts to the floors and bringing them down to the kitchen.
• 11. Washing pots, pans and utensils when assigned.
• 12. Other general duties as assigned by supervisor.
• 13. Training other personnel by the buddy system.
• 14. Does tasks as assigned as per attached task analysis sheets.
• 15. Use the correct chemicals and procedures for all cleaning and sanitizing assignments.
• 16. Makes toast for breakfast.
• 17. Unloads carts and washes carts.
• 18. Operates dish machine.
• 19. Pours coffee and hot water. and serves on tray line as needed
• 20.

Posts menu on main boards in Dining Rooms. Demonstrates safety in work habits and personal conduct. Has working knowledge of Corporate Compliance regulations and promptly reports any potential Corporate Compliance violations to the Corporate Compliance Officer. Is familiar with and demonstrates Continuous Quality Improvement principles and participates in the process as appropriate, focusing on meeting the customer service needs of the internal and external customers. Must possess the highest ethical standards with respect to discretion and regard for confidential information. Is responsible for attending all annual mandatory educational programs as required by position. In order to provide the highest quality care to our patients and residents, individuals may be required to work hours beyond those normally scheduled. Work schedules may be subject to change based on the needs of the department. It is understood that this job description lists typical duties for the classification and is not to be considered inclusive of all duties which may be assigned.

EDUCATION/TRAINING

Ability to read, write , speak and follow directions, both written and verbal. On-the-job continuing instruction is given, but some previous kitchen experience is desirable.

EXPERIENCE

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.

PHYSICAL/MENTAL DEMANDS

Stands, walks, bends, lifts, carries and pushes when performing assigned duties.

EXPOSURE CATEGORY

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