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 machineStrip and separate patient trays and dishesLoad dishes and trays into dish machineRemove and stack tray dishes and trays from dish machineSort silverware and run through dish machineRack cups and bowlsSweep and mop floorsWash and sanitize kitchen equipmentWash and Sanitize food cartsCollect and dispose of all trashStrip cafeteria truckUnderstand and follow all Kosher regulationsRecognize 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 assignedPractices in accordance with established standards of care for safety of patient, self and co-workersWears 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 appropriateUses equipment as trained and according to organizational policyPromotes 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 organizationPerforms other related duties as required or directed IV. Qualifications High School or equivalent1 year experience in the food service industry, preferable in a healthcare settingMust 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 standingMust 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