UTILITY-DISH ROOM

Minimum Age Requirement: 18 years of age or older

• JOB REQUIREMENTS
  • Education
    • Must have the ability to read, write, take verbal instruction and perform basic arithmetic.
  • Experience
    • One year experience in a customer service/food service position preferred.
  • Physical
    • This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information.
    • Normal hospital environment. Occasional exposure to heat, steam and cold. Normal corrected eyesight. Hearing within normal range. Distinguish tastes and smells, distinguish temperature by touch. Uses food service equipment, elevators, trash compactor, dish machine, Lifting and carrying up to 50 lbs. Pushing /pulling up to 150 lbs. Frequent standing and walking.
• JOB SUMMARY
  • The dish room position will be responsible for cleaning and sanitizing all dishes, utensils, pots, pans, carts used for both retail and room service operation. In addition, this position will retrieve soiled trays from patient units. The dish room position will be responsible for sanitation of the kitchen. This will be accomplished by using daily and weekly sanitation checklists that will ensure that all areas of the department are cleaned each week. Daily and special tasks will include but not be limited to:
    • Cleaning and maintaining all floors
    • Walls
    • Equipment and space
    • Clean service items
    • Utilizing dish machine per specifications
    • Checking for appropriate temperatures
    • Verifying that equipment is working properly
    • Sweep nursing units for trays left over from previous evening
    • Set up pot sink to specification as needed and refresh all bays
    • Wash dishes, pots and other service ware as needed
    • Returning all clean items to the appropriate storage area
    • Empty trash and recyclables per standard
    • Be sure that dish room sanitation levels are maintained while machine is in service (clean and dirty side division)
    • Sweep and mop department as instructed
    • Deliver all food carts as needed, alerting the host/hostess that fresh food has arrived;
    • Return dirty carts to kitchen on an hourly basis Retrieving soiled tray trucks from designated areas on floors, and delivering to dish room