Hebrew SeniorLife

  • Utility Steward I

    Job Locations US-MA-Dedham
    Job ID
  • Overview

    Member and partner of the Culinary Services team.  Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognize resident/patient dignity and choice in aspects of daily life.  Work with team to meet all needs of the members of New Bridge.  Strive to make every encounter with a resident/patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care.


    Responsible for preparation for execution of cleaning, maintaining and proper usage of all kitchen equipment in all outlets at N.B.O.C. Hands on approach with Stewards and other utility employees to ensure all kitchen equipment is working properly and up to standards set forth by Board of Health. 


    • Ensure that the kitchen areas are kept clean and organized.
    • Cleaning and maintenance of all equipment conducted properly under standards set forth by Chief Steward and Executive Chef.
    • Held responsible for cleaning projects that are assigned on a daily basis
    • Assists Chief Stewards Weekly inventories off all cleaning supplies including but not limited to hand soap and dishwashing detergent.
    • Monitor and ensure that all temperature and chemical solution requirements are met/identify dishwashing machine problems by inspecting washed wares: resolve problems and situations
    • Creates and maintains temp logs and ph balance of all cleaning equipment under supervision of Chief Steward
    • Puts away food product and properly rotates stock of all perishable and non perishable items
    • Attends in-service education meetings and workshops at the request of administration.
    • Develop and maintain a opening and closing sanitation checklist
    • Clean vegetables; assist in food preparation as necessary.
    • Learn the entire campus and participate in delivery of food to de distributed around the campus.
    • Wash all dishes, silverware, glassware, pots and pans and ensure their cleanliness is at N.B.O.T.C. Standard
    • Attends daily production meetings for review of days' work and upcoming events.
    • Run errands as needed.
    • Attends in-service training sessions together with co-workers to keep abreast with current knowledge in the field of nutrition and dietary related personnel, as well as general in-services.
    • Develop and maintain a close and effective working relationship with all supporting departments.
    • Clean, organize and maintain the Kitchen and surrounding areas.
    • Perform other job-related duties as directed by Executive Chef and Chief Steward.

    Performs assigned job related duties or special projects assigned by the Executive Chef


    • High School Degree or Equivalent.
    • At least one year in a quality food service operation is preferred.
    • Must be serv safe certified or willing to become serv safe certified.
    • Stands much of the time.  Walks short distances.  Stoops for, reaches for, and lifts food and equipment. 
    • Must be able to withstand changes in temperature when going in and out of the walk-in refrigerator. 
    • Must pass food handlers' physical examination.


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