Dishwasher

DEPARTMENT SUMMARY

At Kripalu, the Dining & Food Service (DFS) team is a passionate and diverse group of individuals focused on providing an exceptional retreat dining experience through the practice of sacred service and the preparation of a vegetable forward, globally inspired, whole foods cuisine.

POSITION SUMMARY Ensure Food Services dining and cooking wares and equipment are clean, sanitary, and the kitchen is safe and well stocked in order to meet kitchen staff and guest needs.

ACCOUNTABILITIES
• Cleaning all dish and kitchen wares in prescribed manner to ensure sanitation standards are achieve.
• Load, operate and unload commercial diswasher in acccordance with established safe operating standards. Wash cooking wares and other items by hand as needed.
• Maintains kitchen areas (daily sweeping and mopping and removal of all the garbage, recycling and compost out after every shift).
• Works with and helps train new hires and volunteer staff in kitchen procedures and processes.
• Perform deep cleaning projects and stocking of kitchen areas as directed.
• Dispose of food, containers and other matter in manner that acheives recycling and other green intatitives of the Food Services department.
• Utilizes work simplification techniques for effective use of time. Completes work assignments in a timely manner.
• Maintains high standards of personal hygiene. Follows hand washing protocol. Practices appropriate standards of dress, including shirts with sleeves, closed toe shoes, hair restraint, and wearing of single use gloves when handling food. Complies with Massachusetts Food Code and HACCP protocol.
• Operates all equipment according to manufacturer's directions with emphasis given to safety guidelines. Notifies Lead Steward of any malfunction, damage, or loss of equipment. Checks hot holding equipment to make sure equipment is empty before turning on. Ensures hot holding equipment are empty and turned off before leaving for the day.
• Attends job related training classes and workshops. Applies knowledge and skills obtained in performing job.
• Promotes healthful eating, a positive food service image, and good customer relations.
• Performs all other duties as assigned by management

COMPETENCIES
• Demonstrated commitment to valuing equity, diversity and contributing to an inclusive environment.
• Possesses strong core ethics, integrity, and values consistent with Kripalu's organizational principles.
• Builds effective relationships, identifies internal and external customer expectations, sees issues from their point of view; offers practical, mutually beneficial recommendations, solutions, and ideas.
• Willingness and ability to be agile in work, supporting across own department as well as across the organization as needed.
• Demonstrates the knowledge and abilities necessary to perform required job elements to established standards, remaining current regarding development and trends in areas of expertise.
• Embraces experiences as learning opportunities.
• Accepts responsibility for personal and professional learning and growth.
• Models the values of Kripalu including service, presence, inquiry, compassion, practice, and integrity.

ESSENTIAL SKILLS AND EXPERIENCE
• Skills needed to perform the work

MINIMAL QUALIFICATIONS
• High School Diploma or Equivalent
• 1 Years of Experience

VALUED BUT NOT ESSENTIAL SKILLS AND EXPERIENCE
• Prior non-profit experience.