Utility Worker-F-N

Responsibilities:

• 1. Cleaning & Sanitation: a. Washes dishes and pots by hand or places them in a dishwashing machine b. Washes work tables, walls, and refrigerators. c. Maintains sanitation standards. Cleans equipment using specific chemicals Completes dish machine Log and notes any corrective action if needed d. Supervision Received: Works under direct supervision and follows standard procedures and written instructions to accomplish assigned tasks. b. Correctly documents, and able to read the log, to maintain good Sanitation techniques by completing HACCP logs in a timely manner. e. Handles chemicals properly and utilizes msds manual as needed h Complies with HACCP standards. Including but not limited to Hand washing, Hygiene, and Uniform i. Replenishes items as needed on the patient tray line and in the cafeteria to minimize delays. k. Assists with food service as necessary. l. Communicates any corrective actions on the log to the supervisor m. Follows work flow starting and ending their scheduled shift on time. n. Insures that At Your Request food service is completed within the established time lines. 2. Uses, cleans and sanitizes equipment: a. Responsible for sweeping work area at end of shift, cleaning any spills and emptying refuse as necessary. b. Performs, as directed, routine and non-routine duties to maintain the kitchen facility in a spotless condition according to department procedures and work flows. c. Completes and signs off on the cleaning check lists that are posted. d. Adheres to the highest standards of sanitation and safety, maintaining all Utility areas closets, mop rooms, pot rooms, and floors in a clean and organized manner. f. Sweeps, mops and vacuums floors according to schedule. g. Cleans offices, floors, trash cans as scheduled. h. Ensures that correct safety measures are in place at all times. i. Transfers supplies and equipment within and between storage and work areas such as pantry and dish room. 3. Safety Training and Compliance: a. Completes all required safety training: annual and as required b. Demonstrates compliance with safety program in daily operations thru use of: cut glove, spill clean-up, body mechanics, etc. c. Participates in Department Safety Committee activities. 4. Performs food preparation duties: a. Performs food preparation based on daily pars. b. Cooks food to order maintaining proper temperature requirements. c. Follows HCAPP guidelines for food prep and recordkeeping. 5. Maintains a SERVICE attitude: a. Ensures customer satisfaction through phone conversations, nursing contact and fellow Associate interactions. b. Functions in any capacity as an Associate in case of extraordinary circumstances. c. Performs other job description as determined by management for example-cafeteria worker if qualified to perform the tasks within the description. d. Demonstrates customer service by answering telephone within 3 rings, answers with the appropriate greeting, identifies ones self to the caller. e. Attends mandatory meetings and regularly scheduled in-services. f. Completes the RAHE in-services annually. g. Is courteous and tactful to fellow Associates and to all customers. h. Maintains confidentiality at all times. j. Provides customers with high quality selections, demonstrating good customer service skills. k. Works collaboratively with others in the accomplishment of departmental and hospital goals and shares information appropriately and in a timely manner.

Credentials:

Education or Equivalent Experience: