Job Description: I. Position Summary: On daily basis, using established department methods and procedures, performs any one of a variety of tasks listed below as directed by a Culinary Supervisor. II. Core Competencies: • Follow the Cultural Beliefs. • Communicates with staff in a manner that conveys respect, caring and sensitivity. • Is aware and respects others’ cultures, values, and backgrounds and considers differences when communicating and interacting with staff. • Works as a member of the team by pro-actively working to meet department needs. • Has professionalism and values which contribute to the achievement of the mission of the Culinary Department and Hebrew Rehabilitation Center. III. Responsibilities/Accountability: • Set-up, Breakdown, and clean pulper and dish machine • Strip and separate patient trays and dishes • Load dishes and trays into dish machine • Remove and stack tray dishes and trays from dish machine • Sort silverware and run through dish machine • Rack cups and bowls • Sweep and mop floors • Wash and sanitize kitchen equipment • Wash and Sanitize food carts • Collect and dispose of all trash • Strip cafeteria truck • Understand and follow all Kosher regulations • Recognize problems and work toward improving processes and procedures. Communicates issues/concerns to leadership, offers suggestions and solutions and participates in quality improvement initiatives. • Serves as a resource/mentor to the team, new employees, and students (if applicable) • Attend regular meetings as assigned • Practices in accordance with established standards of care for safety of patient, self and co-workers • Wears slip resistant shoes. A clean uniform as approved by the facility and ID badges are job requirements. • Identifies and reports basic safety issues or problems (ex. Spills) and takes action whenever appropriate • Uses equipment as trained and according to organizational policy • Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment) • Follows and stays updated on processes and policies within department and organization • Performs other related duties as required or directed IV. Qualifications: • High School or equivalent • 1 year experience in the food service industry, preferableof in a healthcare setting • Must be able to speak, read, and write fluently in the English language V. Physical Requirements: • May be exposed to heat, cold, moisture, odors and other food service area elements. • Frequent bending, stooping, reaching, prolong standing • Must be able to lift 50 lbs. • Must be able to push and/or pull for prolonged hours Remote Type: On-site Salary Range: $16.16 - $24.99