JOB OBJECTIVE: Cleans, sanitizes, and stocks food service areas and equipment according to all State/Federal regulations/codes and Saint John's policies, procedures, and practices. Works together with all members of the community to uphold and further the mission, vision, principles and values of the Saint John's Community.
KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS:
Must be at least 18 and have a high school diploma/G.E.D. or significant experience in a related job.
Must have at least 6 months previous institutional housekeeping and kitchen cleaning experience with demonstrated skill in the use of mechanical floor cleaning equipment.
Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy. Must read, write and speak English in an understandable manner.
Must demonstrate dependability and excellent communication and problem solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.
Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements.
Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults.
Must demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independently and perform various duties without close supervision.
ESSENTIAL FUNCTIONS, DUTIES AND ACCOUNTABILITIES:
Duties related to the sanitary maintenance of food service areas; dusts/mops storeroom, kitchens, and
cooler floors daily, including under/behind stationary equipment, spot cleans walls/ceilings/floor drains doors daily, mechanically scrubs/buffs floors as scheduled, deep cleans ceilings, walls/ceilings/floor drains ventilator covers, vacuums/cleans condenser fans/grills every 3 months; loads/unloads dish machine in main kitchen for pots/pans and other items. 2. Deep cleans food service equipment according to established schedule; cooking equipment (ovens/steamers/grills/broilers/food warmers), work tables, mobile food carts, exhaust hoods/filters, refrigerated storage units, other food service equipment, as assigned. Runs dish machine to clean all production equipment i.e. pots, pans, utensils, baking sheet. 3. Keeps storage shelves and storerooms clean, organized with items properly stored and rotated when deliveries are made. Reads grocery invoices and verifies receipt of items; notifies supervisor on-duty of shortages/damaged goods, etc. Put stock away in a timely, orderly fashion upon arrival. 4. Handles removal of garbage and all trash from kitchen to kitchen dumpster or compactor area; flatten boxes prior to disposal, hoses out/scrubs interior/exterior; and relines garbage can. 5. Cleans hand-washing sinks, restocks hand-washing liquid and paper towels, and other supplies as needed throughout shift. 6. De-limes dish machines per bi-weekly schedule; removes and cleans hood filters weekly in mechanical Dish machine. 7. Assists with set-up of china, equipment, supplies required for special meals/parties, etc.; restores items after event. 8. Assures that all resident/client rights are maintained at all times. Reports any violations or suspected deviations immediately, according to Saint John's policy. 9. Maintains confidentiality of all department and organizational information.
Knows and follows existing lines of communication and authority.
Works tactfully and cooperatively with residents, clients, families, visitors and staff throughout the organization.
Attends in-services, meetings, seminars as required and changes schedule or works overtime to