Steward I

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