SUMMARY:
Under the direct supervision of the shift supervisor, performs specific ware-washing duties as assigned for the sanitation/sanitizing of all china, trays, cradles, domes, silverware, carts, etc., used for patient meals. Also, responsible for the sanitation and upkeep of the tray-line area, dish machine and any other related equipment used in the system. Works on tray line as scheduled.
Brown University Health employees are expected to successfully role model the organization’s values of Compassion, Accountability, Respect, and Excellence as these values guide our everyday actions with patients, customers and one another.
In addition to our values, all employees are expected to demonstrate the core Success Factors which tell us how we work together and how we get things done. The core Success Factors include:
Instill Trust and Value Differences
Patient and Community Focus and Collaborate
RESPONSIBILITIES:
Ensures pars are being met to ensure quality in patients food temperatures.
Prepares and stores food according to proper policies and procedures.
Restocks and sets up workstations.
Works in dish room.
Sanitizes and discards patient meal trays by stripping the tray, removing papers and disposing of excess food in proper waste containers.
Loads and unloads automated dish machine.
Monitors and takes temperatures of dish machine.
Sets up dish machine and pot wash for proper operation.
Properly stores chemicals used.
Assists in maintaining sanitation standards by mopping floors, cleaning trucks, walls, dish machine and dish room area, pot wash machine and pot wash area.
Assists in moving equipment.
May need to operate cash register and performs all cashing out duties.
Perform other related duties as required.
MINIMUM QUALIFICATIONS:
BASIC KNOWLEDGE:
High school diploma or equivalent preferred. Must be able to read, write understand and speak English.
Ability to stand for long periods of time, lift moderate to heavy weight and push patient food carts. Repetitious lifting, bending, twisting and reaching.
EXPERIENCE:
Prior experience in food service preferred but not required.
INDEPENDENT ACTION:
Ability to follow job routine and complete tasks assigned.
SUPERVISORY RESPONSIBILITY:
None.