Utility

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Full-time Regular Service Workers Sandy Spring, MD, US

3 days ago Requisition

Salary Range: $18.00 To $18.50 Hourly

Employee Retirement Plan (401K)

Paid Time Off (PTO)

Tuition Assistance

Discounted Meals Program

The primary purpose of this job position is to be responsible for general kitchen sanitation and washing of pots and dishes in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures and as may be directed by the Cook, Sous Chef and/or Director of Dining Service, to assure that quality service is provided at all times.

Set up dish machine.

Fill pot sinks.

Wash dishes, glasses, silver, pots and pans.

Check trash cans continuously.

Remove and bus dish racks.

Keep dish and pot areas orderly and clean.

Return clean dishes and pots to proper storage areas.

Deliver and pick up room service trays.

Sort silverware frequently.

Sweep and mop all floors in the kitchen, café and service center.

Break down dish machine and clean.

Clean and organize pot sinks.

Promote a clean, safe and neat environment for residents, self and staff.

Demonstrate knowledge of fire safety procedures and assist with evacuation of residents to a safe location in the event of fire or another emergency.

Responsible for: following the code of conduct that is the foundation for Friends House Retirement Community Corporate Compliance program; reporting any violations of the code of conduct of the compliance program; disclosing any personal violation of the code of conduct to the appropriate management staff; following the policies and procedures Friends House Retirement Community has established for meeting HIPAA regulations; reporting any violations of HIPAA regulations.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

High school diploma or general education degree (GED). Must be a minimum of sixteen (16) years of age. Prior kitchen sanitation experience is helpful but not required.

Ability to read, write, speak and understand English to communicate with supervisor and other employees. Must be able to read English to use the proper cleaning products and not to cause danger to themselves and others by the misuse of these products.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Capable of prolonged standing and walking continuously for the entire shift, pushing dish racks, frequent stooping and bending and lifting to fifty (50) pounds. Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to ensure that sanitation standards are maintained according to federal, state and local requirements. Sufficient manual dexterity to operate a fire extinguisher, the dish machine and other cleaning equipment.

The work environment characteristics described here are representative of those employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Clean, well-lit climate-controlled environment. Subject to physical and emotional stress associated with normal food service. Performance of job tasks will involve exposure to cleaning chemicals requiring precautions.

Full-Time 12pm - 8pm, Weekdays and Every Other Weekend

Group Health Insurance (Medical, Dental, Vision)

Employee Retirement Plan (401K)

Paid Time Off (PTO)

Tuition Assistance

Discounted Meals Program

Paid Holidays (per Holiday Policy)

The primary purpose of this job position is to be responsible for general kitchen sanitation and washing of pots and dishes in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures and as may be directed by the Cook, Sous Chef and/or Director of Dining Service, to assure that quality service is provided at all times.