Hebrew SeniorLife

  • Utility Steward

    Job Locations US-MA-Roslindale
    Job ID
  • Overview

    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.



    per diem hours 




        • 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



    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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