GENERAL SUMMARY
Under the general direction and supervision of the Cook.
The dishwasher is responsible for keeping the dish room organized and clean.
GIBSON AREA HOSPITAL & HEALTH SERVICES MISSION STATEMENT
To provide personalized, professional healthcare services to the residents of the Communities we serve.
PRINCIPLE DUTIES AND RESPONSIBILITIES
1.
Busing tables in Annex after breakfast (8:45-9:30) and noon (12:45-1:30) meals.
2.
Running dishes, utensils, cups and mugs through the dishwasher with the assistance of the AM/PM Salad Prep person.
3.
Monitoring wash and rinse temperatures of dishwasher to meet IDPH guidelines
4.
Doing pots and pans after cook and/or salad prep has removed residue.
Once the pots/pans are free of residue they are put through dishwasher to be sanitized.
5.
Monitoring conditions of items ran through the dishwasher to ensure items are cleaned 100%, meaning no residue or dried food is on the items after being run through the dishwasher.
6.
Emptying dish machine to ensure optimum function, and cleaning of the machine including the baskets inside and plastic not in lines.
7.
Monitor dispensers to ensure appropriate cleaning solutions are being dispensed at a safe and appropriate level.
8.
Keep cleaning supplies organized.
9.
Keep clean items clean and correctly stored I accordance with IDPH guidelines.
PHYSICAL REQUIREMENTS
1.
Must be able to move intermittently throughout the day.
Standing is 90% of the job in various temperatures and humidity.
2.
Must be able to speak and write the English language in an understandable manner.
3.
Must be able to cope with the mental and emotional stress of the position.
4.
Must be able to see and hear or use prosthetics that will enable these senses to function adequately to assure that the requirements of this position can be fully met.
5.
Must function independently and have flexibility, personal integrity, and the ability to work effectively with facility personnel and customers.
6.
Must be in good general health and emotional stability.
7.
Must be able to monitor sanitation temperatures and sanitation solutions (i.
e.
Quat, bleach, Dip it) to meet IDPH guidelines.
8.
Must be able to work using hands and arms in handling, installing, positioning.
9.
Physical Strength to perform the following lifting tasks:
• Floor to waist - 40 pounds
• 14” to waist - 50 pounds
• Waist to shoulder - 30 pounds
• Shoulder to overhead - 20 pounds
• Carry 50 pounds for 30 feet
• Push 25 pounds/force for 30 feet
• Pull 25 pounds/force for 30 feet
REPORTING RELATIONSHIP
Reports to the Cook
EDUCATION, KNOWLEDGE AND ABILITIES REQUIRED
1.
High School Diploma, GED, or currently participating in high school.
2.
Experience in commercial or institutional food service preferred.
INFECTION EXPOSURE RISK LEVEL
Category 3 - No Risk - Your job does not involve exposure to blood, body fluids or tissue.
You do not perform or help in emergency medical care or first aid as part of your job.
WORKING CONDITIONS
1.
Works in fast paced kitchen with potentially dangerous utensils and equipment.
2.
Must serve food in Annex with some exposure to patients.
3.
Must clean equipment and work I dish room with exposure to potentially dangerous chemicals.
4.
Time constrains are a source of pressure due to required turn-around time monitoring.
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