GENERAL SUMMARY/ OVERVIEW STATEMENT: Cleans dishes and equipment in a safe and sanitary manner following department policies and procedures.Uses the following equipment: flite-type dishmachine, pot and pan machine, cart washer, powered floor cleaner, fryolator fat filter, and general cleaning equipment. Informs supervisor of any malfunctioning equipment.Utilizes approved cleaning agents in a safe and sanitary manner.Works in the dishroom emptying soiled patient tray trucks, cafeteria trays, rinsing and stacking dishes, loading and unloading the dishmachine and putting clean dishes away in their designated areas.Works in the pot and pan area rinsing, washing and sanitizing pots, pans and utensils and putting them away in their designated areas.Works in all kitchen and cafeteria areas cleaning equipment, floors, walls, refrigerators, etc. in accordance with department standards.Follows established policies for cleaning and sanitizing all small wares and equipment.Disposes of trash into appropriate receptacles in a safe and sanitary manner throughout the production and other designated areas.Make deliveries and pick-up of items upon request (ie: to and from the purchasing unit, maintenance department, etc.). Prepares kitchen and cafeteria areas for monthly pest control inspection.Attends meeting and inservices as scheduled.Follows department dress code policy.Supervises the safe and sanitary disposal of all production and cafeteria area trash and other areas upon request.Makes deliveries and picks-up items upon request (ie: to and from the purchasing unit.)Works in cooperation with other Group Leaders to ensure completion of employee job assignments and the safe operation of equipment.Performs routine cleaning assignments throughout the work area.Secures the main kitchen and cafeteria is responsible for closing doors at specified times.Follows department dress code policy.WORKING CONDITIONS:
Reports directly to Group Leader-Sanitation. Responsibilities include the operation of equipment used to clean as it relates to patients, cafeteria and the main kitchen.
PRINCIPAL DUTIES AND RESPONSIBILITIES:
Works in large, commercial kitchen and public feeding cafeteria. Must be able to stand for long periods of time. Unit can be noisy and hot.Qualifications SKILLS/ ABILITIES/ COMPETENCIES REQUIRED:
Must be able to speak, read, write and understand English at a basic proficiency level and perform basic arithmetic computations, in order to measure detergent and cleaning solutions.
Bends, lifts, carries, pushes, and handles items weighing, up to 70 lbs.
Must be able to stand for 100 percent of the workday.EEO Statement
Massachusetts General Hospital is an Equal Opportunity Employer. By embracing diverse skills, perspectives and ideas, we choose to lead. Applications from protected veterans and individuals with disabilities are strongly encouraged.