Hebrew SeniorLife

  • Utility Steward/ PotWasher

    Job Locations US-MA-Roslindale
    Job ID
    2018-2159
    Category
    Culinary
  • Overview

    On daily basis, using established department methods and procedures, works in the pot and pan area rinsing, washing and sanitizing pots, pans and utensils and putting them away in their designated areas.

    Responsibilities

     

    • Spray heavy debris from pots into the garbage disposal
    • Wash and rinse pots
    • Load pots into pot machine to sanitize
    • Remove pots from the pot machine and separate meat and dairy pots.
    • Separate meat and dairy utensils, clean and run through the pot machine.
    • Put all dry pots and utensils away in their proper location.
    • Store all pots upside down
    • Breakdown and clean the garbage disposal and pot machine.
    • Dispose of all trash
    • Sweep and squeegee floor in the pot room
    • Deliver items to the floors as needed
    • Understand and follow all Kosher regulations.
    • Recognize problems and work toward improving processes and procedures.
    • Inform supervisor or manager of any problems relating to missing or defective equipment.
    • Attend regular meetings as assigned.
    • Perform additional related duties as directed.
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    Caring Practices
    • Practice acts of kindness.
    • Instill faith and hope by being available to meet the needs of others.
    • Nurture individual spiritual beliefs and practices.
    • Develop helpful and trusting relationships with residents, families and staff.
    • Promote and accept the expression of both negative and positive feelings.
    • Use creative problem-solving to meet the needs of others.
    • Maintain a genuine interest in geriatric care, and must believe in and uphold the philosophy of the facility.
     
    Communication
    • Act as an advocate on behalf of residents/patients as needed or appropriate.
    • Communicates with residents/families/visitors/staff in a manner that conveys respect, caring and sensitivity.
    • Listens and respects others’ opinions.
    • Accountable for staying informed by reviewing memos, emails and other forms of communication.

     

     

    Teamwork/Collaboration and Flexibility

    • Is flexible to the needs of all other departments on the campus.
    • Acts in a manner outside the traditional “role” as needed in order to meet residents’/patients’ needs.
    • Works as a member of the team by pro-actively working to meet resident needs.
    • Promotes a healthy environment by demonstrating trust, mutual respect, visible support and open, honest communication with all members of the team.
    • Involves other team members by constantly sharing information.
    • Is aware and respects others’ cultures, values, and backgrounds and considers differences when communicating and providing care.Professionalism
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    • Follows all policies and procedures set forth by the organization and outlined in HRC’s policy manuals
    • Maintains confidentiality of resident information.
    • Meets all requirements as outlined by regulatory and licensure standards.
    • A clean uniform as approved by the facility, clean and slip resistant shoes, and id badges are job requirements. Baths must be taken daily and deodorant used to eliminate offensive odors.
    • Exemplify professionalism and exhibit values which contribute to the achievement of the mission of the Food Service Department and the Hebrew Rehabilitation Center.
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    Quality Improvement

    • Communicates issues/concerns to leadership that may require quality monitoring.
    • Offers suggestions and solutions that may improve systems and care.
    • Keeps updated on performance improvement projects in culinary services.
    • Participates in quality improvement initiatives as may be required.
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    Leadership/Development

    • Serves as a resource/mentor to the team, new employees, and students (if applicable).
    • Is an active participant in shared governance (committees, tasks force etc.) as designated (if applicable)?
    • Seeks opportunity for professional development by attending internal and external trainings, educational programs and conferences.
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    Safety

    • Practices in accordance with established standards of care for safety of resident/patient, self and co-workers.
    • Wears slip resistant shoes
    • Identifies and reports basic safety issues or problems (ex. Spills) and takes action whenever appropriate.
    • Identifies and reports errors/potential errors according to policy.
    • Uses equipment as trained and according to organizational policy.
    • Identifies malfunctioning equipment, removes from use, and reports according to policy.
    • Adheres to all infection control policies.
    • Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment).

     

     

    Other

    • Participates in meetings as required
    • Performs other related duties as required or directed.

     

     

     

     

    Qualifications

    • High School or equivalent
    • Food Handler Certification within 6 months of hire
    • 1 year experience in the food service industry, preferable in a healthcare setting
    • Knowledge and experience of methods and procedures involved in cooking, salad preparation, sandwich making, sanitation, and storage.
    • Basic knowledge of therapeutic diets.
    • Must be able to speak, read, and write fluently in the English language

     

     

    IV. 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

     

     

     

     

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