UTILITY CLERK

US:NV:Carson City Patient Food Services

Full Time Variable Shift

Summary

Responsible for the sanitation of kitchen/ cafeteria servery, floors, floor mats, ceiling/walls, counters, walk-in refrid, service carts, deep-cleaning of equipment, dishwashing/pots area. Participates in dishwashing/pot washing as needed, empties garbage. The population served by this position is in the pediatric to geriatric age group, primarily in the 20 - 65 year old category.

Qualifications

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

1. The ability to adhere to established policy and procedures.

2. The ability to function under pressure and prioritize work loads.

3. Must be self motivated.

EDUCATION AND EXPERIENCE:

1. High school diploma or equivalent preferred.

2. One year prior experience in food service and public contact preferred.

Essential Functions

1. As needed, cleans utensils and equipment to standards according to sanitation survey. Utilizes a 2 man system of dishwashing to assure separation of handling dirty and clean service-ware. Follows proper procedures for disposal of contaminated wastes received on patients soiled meal trays. Complies with proper methods of silverware washing. Cleans caddy carts after each meal and utility carts before each use. Consistently adheres to schedule for garbage collection/disposal. Assures dish machine temperatures are logged.

2. Cleans kitchen and cafeteria servery floors, walls, ceilings using high power steamer. Cleans kitchen/cafeteria equipment, counters, floor mats, refrigerator per assigned routine.

3. Organizes work area to allow for greatest level of efficiency. Consistently uses carts in delivery of equipment to storage sites. Consistently completes job responsibilities according to established job task schedule.

4. Actively supports organizations mission and vision values and strategic directions.

5. Assists in unit kitchen stock and catering service and clean ups

6. Complies with standards of safety.