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.