Dishwasher/prep assist- small non profit community

Description

Position: Dishwasher/Utility Worker

Reports to: Production Manager/Chef and/or Dining Services Director

FLSA Status: Non-exempt

Updated: July 1, 2011

JOB SUMMARY:

Washes, cleans, sanitizes and store all dishes, glassware, utensils, pots, pans and other equipment and other areas as assigned. Empties trash. Performs miscellaneous duties in the kitchen, dining room and other food service areas as directed by supervisors.

ESSENTIAL FUNCTIONS:

1. Washes and stores all dishes and equipment in accordance with specified procedures.
2. Maintains the dish room and pot & pan washing area in a neat, clean and sanitary manner.
3. Keeps kitchen floors clean (sweeps and mops) and trash emptied.
4. Assists with the transportation and storage of delivered goods and with the delivery of prepared foods.
5. Cleans and sanitizes and relines the trash/garbage containers.
6. Assembles, operates and cleans dish machine.
7. Monitors dish machine operational performance, reports problems to supervisor.
8. Cleans cooking equipment, including stoves, ovens, grills, mixers, exhaust hoods, vents and all cooking tools.
9. Assures the maintenance of sanitizing temperatures and PPH levels in all dishwashing machines and solutions.
10. Assists cooks and wait staff as requested.
11. Exhibits a cheerful and friendly manner toward all residents, guests and co-workers.
12. Performs set-up and clean-up duties as assigned.
13. Performs other duties as assigned.
14. Follow posted break schedules.
15. Follow proper hair restraint & glove usage policies.
16. Maintain & follow daily, weekly & monthly master cleaning check lists.
17. Maintain rotation of stock FIFO.
18. Follow proper use of PPE’S for chemical usage.
19. Attend mandatory in-services, show times and dietician training exercises.
20. Prepare & serve breakfast items stated by modified spreadsheet and production sheet.
21. Label & date according to food storage and handling procedures.
22. Put food, paper, chemicals & produce orders away based on FIFO system.
23. Maintain temp checklist for proper usage of dishwasher machine.
24. Bring HC items to HC satellite kitchen as requested throughout shift.
25. English is our chosen business language. Therefore, the ability to read, write, speak and understand English is essential.
26. Performs other duties as assigned.

Requirements

MINIMUM QUALIFICATIONS:

Ability to follow oral directions. Is free of any contagious diseases that may be transmitted through food or beverage substances, as listed annually by the U.S. Secretary of Health and Human Services. Must show no signs of Tuberculosis, or other ailments prohibited by law in health care workers, as evidenced by annual testing and physical examinations.

SPECIAL REQUIREMENTS:

Must exhibit qualities of patience, concern for the needs of the elderly, and a positive attitude toward interactions with residents and employees of Sun Valley Lodge. Must acquire a Food Handler's certification from Maricopa County health department within 10 days of hire.

PHYSICAL AND MENTAL FUNCTIONING REQUIRED:

This is a job that requires medium to heavy physical strength and stamina. The employee must be able to stand and walk continuously for the duration of the shift. To lift from overhead 25 pounds; to lift from floor to waist level 50 pounds; to reach and to lift 40 pound objects from overhead. To bend and crouch, and to push forward and pull backward weight of 100 pounds; manual dexterity of both hands for carrying and manipulating equipment, with full digital dexterity of at least one hand for small object manipulation. Must be physically capable of performing all duties listed on the job routine. This job requires occasional audio, and continuous visual communication, with clear (can be corrected) eyesight for a distance of 50 feet. This job requires sufficient mental functioning to understand directions, to work independently, and the use of some reasoning.