Sanitation- 16 Hours Weekend Only

Sanitation Worker When you join the growing BILH team, you're not just taking a job, you're making a difference in people's lives. The Sanitation Worker is responsible for maintaining kitchen work areas, equipment, and utensils. Eight hours shifts every weekend availability required. Start times vary between 7:30 AM and 11:30 AM, working until 9:00 PM. Job Description: Essential Responsibilities: Washes and restocks patient, cafeteria, and catering dishes, pots, and pans. Cleans and sanitizes tabletops, walls, and equipment. Sweeps, mops, cleans, and vacuums floors. Washes dishes by hand or places them in a dishwashing machine. Washes worktables, walls, refrigerators, and cutting boards. Washes pots. Polishes equipment. Cleans equipment using specific chemicals to ensure sanitary standards. Removes trash and garbage to designated areas. Transfers supplies and equipment within and between storage and work areas such as pantry and dish room. Complies with all departmental HACCP policies and procedures. Reports all accidents and injuries in a timely manner to the manager on duty. Attends all allergy and foodborne illness in-service training. Participates in regular safety meetings, safety training, and hazard assessments. Attends training programs as designated. Demonstrates an understanding of food service safe chemicals that are used daily. May perform other duties and responsibilities as assigned. Required Qualifications: Some high school required, high school diploma or GED preferred. 0-1 years related work experience required. Preferred Qualifications: Awareness of food safety principles. Food service experience in a high-volume food service establishment. Basic cleaning and sanitation practice knowledge and work history. Maintains high standards for work areas and appearance. Ability to work a flexible schedule. Must be able to work nights, weekends, rotating holidays, and extended hours as business dictates. Attends work and shows up for scheduled shift on time with satisfactory regularity. Competencies: Decision Making: Ability to make decisions that are based on specific instructions, standard practices, and established procedures which generally require little or no supervision. Problem Solving: Ability to address problems that are routine, somewhat repetitive, and generally solved by following clear directions and procedures and by identifying opportunities for process improvements. Independence of Action: Ability to follow general instructions and procedures as provided. Work is monitored by supervisor/manager. Written Communications: Ability to read, and write in English in order to understand basic safety instructions and take direction from supervisors; communicate effectively with patients, families, and other medical center staff; and respond to basic questions. Oral Communications: Ability to understand spoken English in order to follow basic safety instructions and take direction from supervisors; communicate effectively in basic English with patients, families, and medical center staff in response to routine questions. Knowledge: Ability to demonstrate basic knowledge of fundamental concepts, practices, and procedures with the ability to use them in routine situations. Specialized knowledge not required. Team Work: Ability to interact respectfully with other employees, professional staff, and/or external contacts to offer ideas, identify issues, obtain information, or deliver services. Customer Service: Ability to demonstrate a positive attitude and respond to requests in a timely and respectful manner. Social/Environmental Requirements: Work needs to occur at an average pace with intermittent breaks. Requires an average amount of attention to maintain quality of work. Work is fairly routine from day to day. Employee follows a set pattern with any changes being communicated by supervisor. Potential exposure to adverse environmental conditions: Daily: Extreme cold (below 32 degrees) - refrigerator/freezer, Extreme heat (above 100 degrees) - hot food prep area, Exposure to dust, gas, fumes, steam, chemicals - kitchen and maintenance equipment, Protective equipment required (respirator, earplugs, mask, gloves, eyewear, etc). Several times a week: Noise (need to shout to be heard) - mechanical equipment, Vibration - mechanical equipment. Health Care Status: HCW 3: Regular provision of service in a patient care area. Examples: Unit coordinators, lead coordinator/supervisor, patient liaison, nutrition services, environmental services, registrars, information desks, security, etc - Health Care Worker Status may vary by department. Sensory Requirements: Close work (paperwork, visual examination), Color vision/perception, Visual monotony, Visual clarity > 20 feet, Visual clarity