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