GENERAL SUMMARY/ OVERVIEW STATEMENT: Summarize the nature and level of work performed.Work on assigned cleaning projects. Follow and enforce the adherence to hospital and departmental hand hygiene policy and procedures. Follow and enforce the adherence to hospital and departmental safety and sanitation procedures. May assist with retrieving trays from patient rooms following hospital and departmental policy and procedures for tray pickup. May assist in delivering patient trays according to departmental policy and procedures. Adhere to departmental policy and procedures regarding personal cleanliness, hygiene and uniform. Assist in orientation and on-the-job training of new employees. Other duties as assigned. If short staffed, assist others to wash, organize, inventory china, glassware, silverware, pots and pans to maintain service areas (Production, Room Service) with adequate levels of small wares equipment (china, glassware, silverware, pots and pans) to perform tasks throughout the day. Operate and maintain dish room equipment such as dishwasher, power washer, pulper, and carts according to department policy and procedures and alerts supervisor of malfunctions. Clean and sanitize floors for the entire kitchen area using the proper soaps, dilutions and techniques. empty garbage cans, rinse and clean trash cans. Replace rubbish barrels with new trash bags. Remove the garbage from the kitchen area to proper storage area. Transport trash and garbage to Service Center. Empty dumpster. Clean and rinse dumpster. Retrieve large dirty carts from patient floors. Clean and sanitize the dirty carts and return to patient floors. Maintain a clean area on the patient floor for the dirty cart.Qualifications QUALIFICATIONS:
As a member of the Deep Clean team, the individual will be tasked to perform a variety of duties pertaining to the cleaning and sanitizing of a variety of different surfaces including but not limited to floors, walls, ceilings & equipment (all kinds).
This position requires working with and assisting other members of the Food Services staff to ensure that all areas/equipment within the Food Services department are clean and sanitized following Federal, State, Local and hospital sanitation and safety procedures.
(MUST be realistic, neither overstated nor understated, and related to the essential functions of the job.)The position requires: the ability to read, write, and speak English; the ability to follow and give oral and written instructions; the ability to communicate with others, including patients, hospital personnel, and co-workers. These ability levels normally are acquired through completion of a high-school education. Previous work experience (2 years or more), especially restaurant/hotel dish room experience, is desirable. A high school education is desirable. Knowledge of the food and restaurant regulations set by the federal, Massachusetts and Boston City Health Codes and Joint Commission on the Accreditation of Hospitals is desirable but can educate on the jobSKILLS/ ABILITIES/ COMPETENCIES REQUIRED:
(MUST be realistic, neither overstated nor understated, and related to the essential functions of the job.)Must be flexible, hard working, and self-motivated; must work well with others Must be able to work independently Must possess sufficient courtesy and tact to maintain pleasant and cooperative relations with patients, visitors, hospital personnel and co-workers Must accept direction from supervisor Must have good hand-eye coordination, good manual dexterity and a good attention span Involves lifting items over 75 lbs., pushing and pulling of food trucks and racks weighing over 100 lbs., consistent use of manual dexterity and body coordination. Must have the ability to communicate well in order to discuss semi-complex and involved information with other employees, staff members, patients or general public in the execution of assigned duties Must be able to meet deadlinesWORKING CONDITIONS:
Describe the conditions in which the work is performed.Works in a variety of work environments including working on the floor, utilizing ladders, working in tight spaces, working in wet environments, working in warm and cold environments. Requires standing, kneeling or walking for the majority of the shift. Involves occasional lifting of items over 75 lbs. and pushing/pulling of food carts Works in heated and air-conditioned office, kitchen or dish room. Works in normal kitchen environment where there are daily exposures to hot and cold temperature changes, frequent distraction from machinery or related noises, handling of food waste, scraping of used patient trays and dishes, patient discards, odors, hot water and caustic chemical solutions Work involves occupational risks commensurate with work hazards and physical requirements, i.e., wet slippery floors, chemical solutions, handling hot water and soup (180-190 degrees), frequent bending. Consequence of errors ranges from no harm to serious harm such as incorrect trays to patients, injured employees and broken equipment Work involves rotating shifts as early as 6:30 AM to as late as overnight, required to work weekends and holidays if necessary, for project completion.EEO Statement
MGB is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, sex, color, religion, national origin, sexual orientation, protected veteran status, or on the basis of disability