Steward I

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.

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

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

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