Kitchen Utility Worker (IL)

Purpose: 

The dishwasher/steward will be primarily responsible for washing and storing all dishes, glasses, flatware, pots, pans and other cooking utensils, and will maintain all aspects of kitchen sanitation. 

Scope & Status: Non-Exempt/Hourly 

The Dishwasher/Steward reports directly to the Director of Dining Services. In the absence of the Director of Dining, the dishwasher/steward reports to the Dining Room Coordinator. 

Relationships: 

Interacts with: 

a. All staff, including cooks, personal assistants, nurses, administrative staff. 

b. Residents, family members, support groups and referral sources 

Qualifications: 

To perform this job successfully, an individual must be able to perform and complete each essential duty satisfactorily, have excellent communication and language skills which enable them to perform their duties and interact effectively with residents and community personnel. Employee must meet all specific state and federal regulations for assuming the position of Dishwasher/Steward at an assisted living facility. An ongoing training program is required. The following certifications, training and diplomas are required: high school diploma and/or GED. ServSafe Certification is preferred. All staff members model the values and core purpose of Blake Management.  

Areas of Responsibility: 

1. Duties 

a. Assists the Director of Dining Services and cooks with the overall cleanliness of the kitchen, including but not limited to the proper sanitation of china, glassware, utensils, serving wares, pots, pans and equipment. 

b. Properly maintains dishwashing machine and three sink area with approved chemicals and cleaning schedule 

c. Removes dining department trash and cleans trash cans, ensuring that loading dock is sanitary 

d. Assists with use and maintenance of floor mats 

e. Ensures proper storage of chemicals 

f. Assists with proper food storage, including putting away deliveries as directed 

g. Practices excellent time management skills and completes tasks within company time frames. 

h. Assists residents as needed during meal times as directed. 

i. Assists with food prep and plating as directed. 

j. Consistently practices proper sanitization procedures and follows the cleaning schedule. Documents the completion of assigned daily cleaning tasks. 

k. Participates in mandatory staff meetings. 

l. Utilizes effective and safe inventory and storage methods for food, paper products, dishes, serving utensils, cooking equipment and chemicals. 

m. Ensures food is labeled properly in the cooler, freezer and pantry. 

n. Promotes resident satisfaction. 

o. Works with the kitchen manager to maintain a kitchen environment that promotes safety and proper hygiene. 

p. Performs additional tasks and duties as requested by the Director of Dining Services and Dining Room Coordinator to support the overall goals of the community and company. 

2. General 

a. Reports to work on-time and works assigned shifts. 

b. Demonstrates positive communication skills with other staff members and residents. 

c. Reports to work in proper attire/uniform and wears name identification badge. 

3. Regulation and Policy Compliance 

a. Adheres to Blake Management policies and procedures and kitchen cleaning schedules. 

b. Adheres to Federal, State, County and City regulations and laws. 

c. Maintains a working knowledge and demonstrates acceptable performance skills in: 

1. Resident rights and responsibilities. 

2. Respect for residents’ belongings. 

3. Respect for residents’ privacy. 

4. Respect for residents’ religious beliefs. 

5. Respect for interpersonal relationships with family and other staff members. 

Primary Physical Requirements: 

1. Lift up to 10 lbs.: Frequently required to lift boxes and supplies and during food preparation, storage, cleaning and stocking. 

2. Lift 11 to 25 lbs.: Occasionally may be required when dealing with boxes, equipment and supplies. 

3. Lift 26 to 50lbs: May be required during the delivery of products and supplies and for the storage of inventory. Employee is to request assistance from other staff members. 

4. Lift over 50 lbs.: May be required during the delivery of products and supplies and for the storage of inventory. Employee is to request assistance from other staff members. 

5. Reach above shoulder height: Occasionally occurs when reaching for cooking items and supplies and when storing items in the cooler, freezer or pantry area. 

6. Reach at shoulder height: Occasionally occurs when reaching for cooking items, supplies and when storing items in the cooler, freezer or pantry area. 

7. Reach below shoulder height: Frequently occurs during meal preparation, cleaning, storing/stocking items and meal service. 

8. Push/Pull: Occasionally required when assisting a resident in a wheelchair: which rolls easily across tile, vinyl or carpeted floor. 

Hand Manipulation: 

Grasping/Handling: Frequently grasping while working with files, answering the phone, cooking, cleaning, storing and stocking. 

Other Physical Consideration: 

1. Twisting: Frequently may occur while cooking and cleaning. 

2. Bending: Occasionally may occur while cooking, cleaning, storing and stocking. 

3. Squatting: Occasionally may occur while communicating with a resident in a wheelchair and during cleaning and inventory duties. 

4. Kneeling: Occasionally may occur while assisting with resident care. 

5. Stair Climbing: Occasional. Elevators are available. 

6. Sit-to-Stand: Frequent. 

7. Sitting: Required for documentation, ordering, menu planning, inventory, invoice processing and occasionally when communicating with residents or during training meetings. 

Work Surface: 

Varies from concrete, carpeting, vinyl and tile surfaces. When seated, typically an office-type chair. 

COGNITIVE AND SENSORY REQUIREMENTS: 

1. Talking: Necessary for communicating with residents, family members, staff, regulatory agencies and referral sources. Must be able to speak English fluently. 

2. Hearing: Necessary for taking instruction from consultants and requests from residents. Must be able to understand English fluently. 

3. Sight: Necessary for doing job correctly and effectively. Must be able to write and read English fluently. 

4. Smelling: Smelling is required for detecting odors related to cooking, food safety, food preparation and/or general cleanliness. 

5. Reading and writing: Necessary for written communication and following written instructions