Responsibilities *Food Services Utility Technician FT 10:00 am to 6:30 pm* PIW is committed to improving the behavioral health care within our community by going beyond the traditional. We will continue to develop diverse and dynamic treatment programs and establish partnerships with others to understand and serve people where they live. Together we will build upon our strengths and human spirit to create a different future.
BASIC FUNCTION: Performs a variety of food services and sanitation tasks as required for a patient population ages 10 - 65+. Prepares and assembles patient trays in an accurate and timely manner. Delivers, collects, and cleans trays according to standards. Cleans and sanitizes all service ware equipment and service, storage, and work areas. Maintains all storage areas, removes and compacts trash, mops floors, cleans all equipment, walls, etc. as assigned. Responsibilities require employee to spend significant time in refrigerator and freezer units and working with cleaning agents typically used in foodservice industry. PIW's Values (Guiding Principles)
We will deliver the highest quality behavioral health care services to the patients at PIW in a responsible, reliable, and cost-effective manner. We will be responsive, sensitive, and professional in all our relationships. We will be a leader in providing a continuum of behavioral health care services in the Washington area. We will practice good corporate stewardship within our community. We will pursue growth while being mindful of the economic realities necessitated by being an independent organization. We will treat all employees and staff of PIW fairly. Qualifications MINIMUM REQUIREMENTS: High School diploma or equivalent.
Ability to read, write, and perform simple arithmetic.
Sanitation Certification.
Ability to lift, squat, carry up to 50 lbs and stand for long periods of time.
CORE COMPETENCIES: Knowledge of cleaning and sanitation for all aspects of the Department.
Knowledge of activities involved with procurement, storage, and delivery of food.
Ability to communicate with staff and management to maintain optimum sanitation and safety standards.
Ability to properly organize, assemble, and deliver stocks, nourishment, and trays.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Prepares and delivers all nourishments, catering, snacks, and stock supplies to appropriate units and departments.
Employs safe and proper use of cleaning supplies and equipment and observes infection control standards.
Restocks all service ware to service and production areas to meet peak mealtime needs.
Records dish machine temperatures each meal and reports all equipment or environmental deficiencies to supervisor.
Communicates and works with management to maintain high sanitation and safety standards and optimum department operating efficiency and service.
Assists in training new personnel.
Checks assigned station before starting for cleanliness; sees that soap and rinsing agents are adequate and temperatures are correct on dish machine.
Ensures all items are in place or obtained before tray line starts.
Checks all deliveries for accuracy, damage, or unwholesome products. Reports problems immediately to supervisor.
Consistently checks completed trays for appearance and arrangement; places food items on tray carefully and neatly.
Consistently returns unused items to refrigerators, freezers, or storerooms, properly wrapped and put in the appropriate place.
Always observes sanitation procedures before handling utensils or food items.
Delivers trays to patient floors in specified order, if assigned. Picks up all trays and returns them for cleaning.
Keeps floors clean; does not let debris build up. Sweeps and mops under all equipment. Mops spills immediately and uses proper signs.
Performs other job-related duties as assigned.
