Steward I

Position Summary 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. 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 proactively working to meet department needs. Communicates with staff in a manner that conveys respect, caring and sensitivity. Responsibilities 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 the dishwasher. 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. Practice in accordance with established standards of care for the safety of the patient, self, and co-workers. Wear slip‑resistant shoes, a clean uniform, and ID badges - job requirements. Identify and report basic safety issues or problems (e.g., spills) and take action whenever appropriate. Use equipment as trained and according to organizational policy. Promote the health and safety of all by following established infection control procedures. Follows and stays updated on processes and policies within the department and organization. Performs other related duties as required or directed. Qualifications High School or equivalent. 1 year of experience in the food service industry, preferably 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, prolonged standing. Must be able to lift 50 lbs. Must be able to push and/or pull food carts. Compensation Remote Type: On‑site. Salary Range: $16.16 - $24.99 #J-18808-Ljbffr