Dish Washer (59555)

DescriptionResponsible to Position Classifications
Duty Manager Hourly/Non-exempt

Directly Supervises and Evaluates

None

Is Back Up To: Prep Cook

Is Backed Up By: Lead Utility/Wait Staff

WOODLAND POND CONFORMANCE STATEMENT

In the performance of their respective duties and responsibilities all employees are expected to conform to the following:

Performing quality work with or without direct supervision

Interacting professionally with other employees, residents, guests, and all others

Working effectively and in accordance with the Woodland Pond Communication Fundamentals

Completing tasks independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations

Complying with all federal, state and local standards, guidelines and regulations as well as Woodland Pond policy and procedure at all times

Position Summary
The Dish Washer is responsible for general kitchen sanitation and washing of pots and dishes

ESSENTIAL DUTIES AND RESPONSIBILITIES (*CF indicates Critical Function)

Performs general cleaning and sanitation in accordance with DOH regulations (*CF)

Keeps floors dry and free of debris

Puts away food according to HACCP guidelines (*CF)

Completes all required training and in-services

All other duties as assigned

GENERAL SKILLS AND ABILITIES

Maintains high standards for work areas, attitude and appearance

Understands that honesty and ethics are essential in the performance of duties

Possesses basic food handling skills and food safety knowledge

Willing to learn and grow

Demonstrates maturity in judgment and behaviors

Able to work a flexible schedule, including weekends and holidays

Maintains predictable and reliable attendance, wearing the appropriate uniform as assigned

Qualifications

High school graduate or HSE preferred

Prior experience preferred

Basic computer skills required

Able to write legibly, takes oral and written instruction well

Has demonstrated knowledge of appropriate skills for communicating with individuals of all ages, especially the elderly or geriatric population

Degree of travel

Occasional off-site meetings, seminars, and conferences

Disruption to Routine

Must adapt to frequent schedule changes. Possible overtime.

Safety Hazards in Job

Moderate physical and emotional stress associated with food service

Physical Demands

Never

Occasionally

Frequently

Continually

Sit

X

Stand

X

Walk

X

Bend/Stoop

X

Squat

X

Crawl

X

Climb

X

Reach Above Shoulder Level

X

Kneel

X

Balance

X

Lift, Carry, Push, Pull

Maximum 10 Lbs.

X

Maximum 20 Lbs.

X

Maximum 50 Lbs.

X

Maximum Over 50 Lbs.

X

Must Be Able To

See

X

Hear

X

Speak

X

Use One Hand

X

Use Both Hands

X

Environmental Conditions

Never

Occasionally

Frequently

Continually

Involves Being

Inside

X

Outside

X

Exposed to Temperatures of

32ûF and less

X