What are the responsibilities and job description for the Dietary Aide-PT-including every other weekend position at WindRiver Companies?
The Dishwasher is responsible for ensuring that dishes and utensils are returned to kitchen, cleansed, sanitized and properly stored. Performs a variety of duties in and around the kitchen.
Reports to: Culinary Director
ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES
The essential duties and responsibilities described below are representative of those an employee encounters while performing the basic functions of the position. While every effort has been made to identify the essential functions of the position, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of the position.
1. Transport all dishes to the kitchen following meal preparation and meal times.
2. Prepare dish room/area.
3. Clear, wash and sanitize dishes and utensils.
4. Return dishes and utensils to appropriate storage areas.
5. Break down kitchen for cleanup.
6. Perform sanitation cleanup of dish room, kitchen, dining areas, steam tables, range hoods, sinks, and drains. Empties trash.
7. Complete general cleanup of dish room, kitchen and dining areas.
8. Make resident satisfaction the number one priority.
9. Serves residents in dining room(s), as needed.
10. Cooperate to get work done.
11. Flexible with daily schedule.
12. Follow standards for time and attendance.
13. Display tact and friendliness when dealing with residents, families and visitors.
14. Provide support to community’s marketing efforts through positive/friendly interaction during all property tours and telephone contact with the public, and as directed by a supervisor.
15. Communicate any observed or suspected resident change of condition to a supervisor immediately.
MINIMUM QUALIFICATIONS
Education: Not applicable
Experience: Experience with requirements for dish cleansing and sanitation preferred. Experience in the food service industry preferred.
Mathematical Skills: Ability to make simple mathematical calculations.
Reasoning Skills: Knows, understands and can follow facility fire plan, disaster plan, and safety procedures. Ability to make independent decisions and work without supervision.
Oral/Written Communication Skills: Ability to follow written and oral directions. Ability to interact tactfully with staff.
Equipment Used: Standard commercial dishwashing equipment.
Physical Effort: Must be mobile. Must be able to transport dishes and utensils.
Personal Characteristics: Demonstrates an awareness and concern for resident safety at all times. Displays sincere compassion towards older adults. Demonstrates genuine concern for the physical and emotional needs of older people and their families.
Working Conditions: Well-lighted, air-conditioned commercial kitchen environment in a health care setting. Frequent exposure to soiled dishes and utensils; detergent; and water. Ability to withstand extremes of heat and cold; odors from food preparation.
Reports to: Culinary Director
ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES
The essential duties and responsibilities described below are representative of those an employee encounters while performing the basic functions of the position. While every effort has been made to identify the essential functions of the position, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of the position.
1. Transport all dishes to the kitchen following meal preparation and meal times.
2. Prepare dish room/area.
3. Clear, wash and sanitize dishes and utensils.
4. Return dishes and utensils to appropriate storage areas.
5. Break down kitchen for cleanup.
6. Perform sanitation cleanup of dish room, kitchen, dining areas, steam tables, range hoods, sinks, and drains. Empties trash.
7. Complete general cleanup of dish room, kitchen and dining areas.
8. Make resident satisfaction the number one priority.
9. Serves residents in dining room(s), as needed.
10. Cooperate to get work done.
11. Flexible with daily schedule.
12. Follow standards for time and attendance.
13. Display tact and friendliness when dealing with residents, families and visitors.
14. Provide support to community’s marketing efforts through positive/friendly interaction during all property tours and telephone contact with the public, and as directed by a supervisor.
15. Communicate any observed or suspected resident change of condition to a supervisor immediately.
MINIMUM QUALIFICATIONS
Education: Not applicable
Experience: Experience with requirements for dish cleansing and sanitation preferred. Experience in the food service industry preferred.
Mathematical Skills: Ability to make simple mathematical calculations.
Reasoning Skills: Knows, understands and can follow facility fire plan, disaster plan, and safety procedures. Ability to make independent decisions and work without supervision.
Oral/Written Communication Skills: Ability to follow written and oral directions. Ability to interact tactfully with staff.
Equipment Used: Standard commercial dishwashing equipment.
Physical Effort: Must be mobile. Must be able to transport dishes and utensils.
Personal Characteristics: Demonstrates an awareness and concern for resident safety at all times. Displays sincere compassion towards older adults. Demonstrates genuine concern for the physical and emotional needs of older people and their families.
Working Conditions: Well-lighted, air-conditioned commercial kitchen environment in a health care setting. Frequent exposure to soiled dishes and utensils; detergent; and water. Ability to withstand extremes of heat and cold; odors from food preparation.
