Pot Washer Jobs (NOW HIRING)

Under general supervision of the Nutritional Supervisor and/or Department Director, operates dish and pot & pan machines, garbage disposal and other related equipment. Cleans dish room and pot and pan areas, including machines, utensils and equipment. Works on patient tray assembly line when assigned.

• MISSION: We deliver outstanding care, inspire health, and connect with heart.
• VALUES: Trust. Respect. Integrity. Compassion.
• SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team.

Performs dish/pot & pan washing duties according to established policies and procedures by:

• Operating and maintaining dish/pot & pan machines, garbage disposal and related equipment. Alerts supervisor to any malfunctions of equipment, water temperature, etc.
• Following up and checking on established amount of soap and maintaining proper temperature of water in the dish machine.
• Emptying, cleaning and sanitizing dish machine after each meal.
• Washing all food service items, i.e., pots, pans, utensils and kitchen equipment and returning same to proper storage areas in kitchen and cafeteria.

Maintains work area and performs cleaning operations according to established routine and schedule by:

• Cleaning dish/pot & pan machines, inside and outside.
• Cleaning kettles, meat slicer and braising pans, as needed.
• Cleaning all tables, sinks and shelves in dish-room and pot and pan areas.
• Performing all assigned sanitation duties.

Performs Tray Line duties by:

• If needed, transporting try trucks to nursing units.
• Collecting and returning to the kitchen, dirty patient trays from the hospital units on a pre-determined schedule and scraping, cleaning, and sanitizing all components including delivery carts, and tray return carts for the next meal period.

Performs other functions to maintain personal competence and contribute to the overall effectiveness of the department by:

• Completing other job-related duties and projects as assigned.

Associate complies with the following organizational requirements:

• Attends and participates in department meetings and is accountable for all information shared.
• Completes mandatory education, annual competencies and department specific education within established timeframes.
• Completes annual employee health requirements within established timeframes.
• Maintains license/certification, registration in good standing throughout fiscal year.
• Direct patient care providers are required to maintain current BCLS (CPR) and other certifications as required by position/department.
• Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self.
• Adheres to regulatory agency requirements, survey process and compliance.
• Complies with established organization and department policies.
• Available to work overtime in addition to working additional or other shifts and schedules when required.

Commitment to Beacon's six-point Operating System, referred to as The Beacon Way:

• Leverage innovation everywhere.
• Cultivate human talent.
• Embrace performance improvement.
• Build greatness through accountability.
• Use information to improve and advance.
• Communicate clearly and continuously.

Education and Experience

• The knowledge, skills and abilities as indicated below are acquired through the successful completion of a high school diploma or equivalent is preferred. Must be a minimum of 17 years of age. Previous commercial, institutional, or restaurant dishwashing experience is preferred.

Knowledge & Skills

• Requires ability to learn the operation and proper cleaning of dish/pot & pan machines.
• Requires the communication skills necessary to follow verbal and written instructions and to perform routine organized tasks.
• Requires ability to work quickly and efficiently when handling dishes.

Working Conditions

• Exposure to noise and heat in the food service area.
• Exposure to various cleaning supplies.

Physical Demands

• Requires the physical ability and stamina (i.e., to stoop, reach and lift equipment and supplies and remain on feet for entire working day) to perform the essential functions of the position.