Steward I

Job Description:

I. Position Summary:

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. - Frequent bending, stooping, reaching, prolong standing - Must be able to lift 50 lbs. - Must be able to push and/or pull food carts

Remote Type:

On-site

Salary Range:

$16.16 - $24.99