What are the responsibilities and job description for the Utility Worker - Dietary - Variable Shift position at BHST?
We are looking to add top talent to our Baptist Hospitals of Southeast Texas team.
Join us in performing Sacred Work!
Competitive benefits are offered including:
Matched Retirement Plan
Paid Time Off
Comprehensive Benefit Plan – Medical, Dental, Vision and Much More!
Bonus Potential
Summary/Objective
The Utility worker is responsible to maintain the cleanliness of the pot and pan area as well as the dishroom; ensuring that dishes are washed according to established procedures and the daily, weekly and monthly cleaning of those areas is completed.
Essential Job Duties
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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Ensures that all units and equipment are maintained and cleaned according to local and hospital required food safety standards.
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Wash dishes in the pot and pan sink according to the three pot sink method: Wash, Rinse Sanitize using the correct chemicals and the correct water temperature. Change water often to ensure that dishes are getting clean. Air dry all pots and pans; no wet nesting (stacking) Put dishes away in their correct locations.
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When working in the dishroom, follow procedures for setting up the machine and ensuring that the correct chemicals are available and being used. Break down food carts as instructed and run dishes through machine. Ensure that hands are washed between working the dirty end and the clean end and that gloves are changed as needed. All dishes are air dried and then put away where they belong, ensuring that the trayline has enough dishes for patient service prior to the start of the meal period.
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Complete all required logs; including dish machine temperature log, sanitizer log, weekly and monthly cleaning lists, three pot sink temperature log and any others as assigned by leadership. This position reports to the Lead Utility position and up through the management team. .
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Position washes dishes in dish machine or in three pot sink by hand, following required procedures for washing and drying using the three pot sink method; as well as operating the garbage disposal, keeping and putting dishes away in the right locations, maintaining a level of dishes needed to server patients.
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Empties grease traps and disposes of oils according to food and safety guidelines.
Required Education and Experience
N/A
Required License/Certifications
N/A
