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 proactively working to meet department needs.

• Communicates with staff in a manner that conveys respect, caring and sensitivity.

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 the dishwasher

• 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 the safety of the 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 the department and organization

• Performs other related duties as required or directed

IV. Qualifications:

• High School or equivalent

• 1 year of experience in the food service industry, preferably 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:

Salary Range: