Dishwasher_Utility Worker

PART-TIME - 28 HOURS/WEEK

WEEK 1  Monday 7:00am-3:00pm, Tuesday, Wednesday, Friday 4:00pm-8:00pm, Saturday 7:00am-3:00pm

WEEK 2  Sunday 7:00am-3:00pm, Monday, Wednesday, Thursday 4:00pm-8:00pm, Friday 7:00am-3:00pm

General Purpose:

Responsible for a variety of kitchen duties as assigned but not limited to, dish washing, pot and pan cleaning, stocking of food deliveries, pull sheets for cooks, floor cleaning in main kitchen and on equipment cleaning, wall cleaning, assist on breakfast tray line and tray delivery transportation of food to satellite areas, and the overall sanitation of the main kitchen. May on occasion be assigned to satellite areas when short staffed and the need is there to better serve the residents. 

Essential Duties and Responsibilities:

• Operate and clean dish machine
• Return dishes, utensils, pots, pans, etc. to proper area after cleaning
• Receive orders and stock in appropriate areas using proper storage techniques such as rotating and dating using the FIFO method (First In First Out)
• Clean major equipment as assigned on weekly cleaning or when needed
• Sweep and mop floors as assigned as needed
• Assist cooks if heavy lifting is required or when asked
• Plug in food warmers as needed
• Assist in cleaning after special affairs
• Deliver all hot food to satellite units for all meals
• Perform pull list duties for cooks when needed
• Keep refrigerated walk in coolers clean and sanitary
• Maintain sanitation cart wash area
• Maintain organization and sanitation of storeroom
• Maintain a record of acceptable attendance and punctuality
• Observes all company rules and safety procedures
• Other duties as assigned

Behavioral Skills:  

1.     Respectfulness:   Having regard for other people’s feelings; courteous; conveying a sense of          understanding; being mindful of others wishes; acting with concern and esteem; offering and being appreciative of assistance.

2.     Trustworthiness and Integrity:   Shows consistency among principles, values and behaviors; demonstrates sound business ethics; builds trust with others through own actions and authenticity.

3.     High Standards:   Having the highest regard for personal and professional conduct; expecting and delivering nothing less than “first class” service; consistently providing the highest level of care, facilities, and technology; being highly regarded by outsiders as setting the mark for excellence.

4.     Responsiveness:   Is persistent, proactive, and results oriented; responds to residents and co-workers needs with a sense of urgency and importance; adapts to and facilitates change. 

5.     Teamwork and Collaboration:   Actively seeks input from key management and peers in conducting one’s own work; sees oneself as part of the larger organizational team and works towards common goals; proactively communicates necessary information to others; works toward “win-win” solutions; brings disagreements into the open and attempts to resolve them collaboratively. 

6.     Leadership:   Provides direction by clearly and effectively setting the course of action for department and subordinates; manages performance by providing regular feedback and reinforcement to subordinates. 

Minimum Qualifications, Education and Certifications:

(TBD) High School diploma or GED. Must possess reading skills and basic math skills. 

Physical Requirements

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:
• Physical demands may include kneeling, climbing ladders, reaching, pushing, manipulating, talking, hearing, standing for extended periods, crouching, stooping, walking, and lifting up to 100 lbs. and repetitive motion. 

Working Conditions. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job:

Kitchen environment.