Steward

At Houston Methodist, the Steward position is responsible for completing general cleaning and assigned work in the central kitchen dish room and patient tray line during meal service times, as assigned. This position performs duties related to dishwashing and sanitation of equipment, patient tray components, and pot washing, as assigned. This position communicates with peers and management regarding identified hazards in the workplace, following correct procedures in cleaning of equipment and sanitation of work areas, along with special cleaning as assigned. This position must be able to adapt to a fast‑paced environment, follows all departmental policies and procedures, and complies with relevant local Food Ordinances. The Steward position may be asked to assist in other food and nutrition service areas as needed. Hours of operation are 5 a.m. to 8 p.m. Work schedules vary based upon the needs of the business.

FLSA STATUS

Non‑exempt

QUALIFICATIONS

EDUCATION

High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post‑secondary education, etc.) preferred

EXPERIENCE

One year experience in food service or housekeeping preferred

LICENSES AND CERTIFICATIONS

Required Food Handlers Permit - Various Issuers Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI)

SKILLS AND ABILITIES

Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security Ability to effectively communicate with patients, physicians, family members and co‑workers in a manner consistent with a customer service focus and application of positive language principles Working knowledge of Serve Safe guidelines and Health department standards Knowledge of kitchen/food service equipment and sanitation principles Demonstrates active listening skills, giving full attention to what other people are saying

ESSENTIAL FUNCTIONS

PEOPLE ESSENTIAL FUNCTIONS

Responds positively to requests for assistance from customers, employees, and visitors, using clear and professional communication to facilitate problem resolution. Responds to customer satisfaction, both urgent and routine requests within established guidelines of the department. Escalates customer’s complaints to Supervisor/Manager. Promotes a positive work environment and contributes to a dynamic, team‑focused work unit that actively helps one another to achieve optimal department results. Works well with others to make contributions to the work effort as a whole and facilitates problem resolution. Contributes towards improvement of department scores for employee engagement, i.e. peer‑to‑peer accountability.

SERVICE ESSENTIAL FUNCTIONS

Works various stations during the dishwashing operation (unloads food trucks, sorts, rinses, racks the tray components, loads and unloads the dish machine). Transports clean tray components to the designated areas throughout the central kitchen Washes and sanitizes the equipment, floor and walls in the dish room and adjoining areas in the kitchen. Transports trash, garbage, cardboard and supplies to assigned areas. Works in the pot room washing pots as assigned, both manually and by machine, in accordance with established procedures. Serves patient trays efficiently, accurately and neatly. Follows proper procedure in loading and transporting of food trucks. Transports food carts and supplies to and from the kitchen. Assembles trays for patients on the Patient Tray line as needed. Plates established portions of foods as indicated on the patient’s menu.

QUALITY/SAFETY ESSENTIAL FUNCTIONS

Follows correct procedures in cleaning of equipment and sanitation throughout the kitchen. Cleans carts, equipment, walls, sweeps and mops floors and does special cleaning as assigned. Complies with standards of all regulatory agencies such as local Health Department, Texas Department of Health, federal and state regulatory agencies, Hospital Quality Management committee, and safety regulations. Reports accidents promptly and corrects minor safety hazards. Communicates with peers and management regarding any hazards identified in the workplace.

FINANCE ESSENTIAL FUNCTIONS

Practices good cost control through the proper supplies and equipment. Utilizes resources with cost effectiveness and value creation in mind. Self‑motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed.

GROWTH/INNOVATION ESSENTIAL FUNCTIONS

Seeks opportunities to identify self‑development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan (MDP) on an ongoing basis.

SUPPLEMENTAL REQUIREMENTS

WORK ATTIRE

Uniform: Yes Scrubs: No Business professional: No Other (department approved): Yes

ON‑CALL

Note that employees may be required to be on‑call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below. On Call No

TRAVEL

Travel specifications may vary by department May require travel within the Houston Metropolitan area No May require travel outside Houston Metropolitan area No Work Shift 2 - Evening (United States of America) Job Category Non‑clinical Houston Methodist is an Equal Opportunity Employer. #J-18808-Ljbffr Dormont Manufacturing Co