Dishwasher/Custodian II - St Charles at St Labre Indian School

Pryor, Montana, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Apr, 26

Salary

15.61

Posted On

15 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Interpersonal Skills, Food Service Safety, Sanitation, Food Preparation, Inventory Maintenance, Team Leadership, Communication, Mathematical Operations, Role Model, Cultural Sensitivity, Problem Reporting, Cleaning Procedures, Time Management, Attention to Detail, Driving, Chemical Safety

Industry

Description

St. Labre Indian Catholic School Pretty Eagle Catholic Academy St. Charles Mission School Job Description Job Title: Dishwasher/Custodian II - St Charles Department: Food Service Reports To: Food Service Supervisor FLSA Status: Nonexempt – 12 month position Salary Grade: 3B ($12.00-$13.81-$15.61)/hr. Location: St. Labre Cafeteria Approved Date: 07/01/2022 SUMMARY The Custodian/Dishwasher works to provide a clean, safe, and pleasant dining atmosphere for the students and staff of St. Labre. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. *Indicates the non-essential duties and responsibilities. Nothing in this job description restricts St. Labre's right to assign or reassign duties and responsibilities to this job at any time. Prepares for breakfast and lunch by setting down tables/chairs in the dining room, transferring milk from the walk-in dairy cooler to the milk cooler in the serving area, checking that all trash cans are emptied and relined, and refilling all paper and soap dispensers. Prepares the dish room by filling silverware bins with water & soap, filling dish machine with water, checking dish machine supplies, and checking all gauges on dish machine to make sure it is operating properly. Operates the dish machine during breakfast and lunch. Manually scraps and rinses pots and pans before they are sent through the dish-machine. Also, manually washes pots and pans in the 3 compartment sink while waiting for the trays to come in. Puts away all clean dishes in appropriate place, taking care not to touch the dirty dishes and then the clean ones without properly washing hands. Cleans and sanitizes all counters, sinks, and shelves in the dish-room after each meal. Takes special care to clean under the counters & dish machine, wiping off the counter legs and cleaning all debris from the corners. Sweeps and mops the dining room, serving area, dish-room, mop-room, and entryway after breakfast and lunch using a commercial floor machines and maintains the epoxy floor using the proper cleaning solution and following the proper procedure. Vacuums rugs in dining room and entryways after breakfast and lunch. Mops up all spills immediately. Cleans and sanitizes bathrooms after breakfast and lunch according to established procedures. Washes doors, glass, crash-bars, and door handles after each meal. Flushes with hot running water all floor drains at least twice a week. Empties all garbage cans and relines the cans after breakfast and lunch. Washes and sanitizes trash cans often to control insects, bacteria growth and bad odor. Checks in supply orders as they are delivered. Refuses any damaged goods. Reports to Head Cook and FS Supervisor any items damaged or short on delivery truck so credits may be obtained. Helps mark all incoming supplies with price and date received and stocks shelves in the storeroom, freezers, and coolers, following the First In--First Out Policy. Assists Cooks in organizing the freezers daily and makes sure all frozen foods are stored off the floor according to sanitation regulations. Maintains a physical, perpetual inventory of freezer and chemical items. Prepares a list of nonfood items needed and submits to FS Supervisor so items can be ordered. Picks up needed items at the warehouse or at one of the stores in town. Also, works with Head Cook or FS Supervisor to compile an order for frozen food supplies needed for menus or requisitions. Records (on designated form) all food and nonfood supplies used. Transfers frozen foods needed for the menu to the cooler for safe defrosting. Physically counts and records all frozen food and non-food (janitorial & dish room) supplies on hand the last day of each month. Compares physical count to perpetual inventory and justifies any discrepancies. Stores all chemicals safely away from food and food service supplies. Insures chemicals are not accessible to students. Also maintains MSDS manual for all chemicals making sure that the books are complete, up to date, and readily accessible to anyone who may be exposed to the chemicals. Insures that every chemical item in the facility has an MSDA sheet in the books. There are three books at St. Labre. Constantly monitors bottles and other containers to insure chemicals are not put into unmarked containers. Also makes sure all personal protection gear is available and accessible. Makes sure chemical room is locked at all times. Puts all items away neatly in custodial closet when finished cleaning and makes sure door is locked at all times. Travels to the other schools to deliver USDA foods or bison, driving St. Labre vehicles. Observes physical condition of all equipment and facilities and makes sure any problems are reported and corrected immediately. Completes work orders and submits to FS Supervisor or FS Director so they can be sent via “facilities” through Groupwise e-mail. Alerts FS Supervisor or FS Director if maintenance issue is an emergency. Follows up on work order (by informing Head Cook or FS Director) if repair is not completed right away. Immediately reports all accidents, personal injuries, and any "near misses" to the Food Service Supervisor or Food Services Director. Helps in the kitchen or on the serving line or other areas as instructed by the Head Cook or FS Supervisor or Director. SUPERVISORY RESPONSIBILITIES This job requires the lead dish room, custodian person to give instruction and direction to the two other dishwashers regarding cleaning procedures, daily, weekly, monthly tasks and schedules, inventory maintenance, and other required tasks to insure the entire cafeteria area is clean and safe. Communicate with Kitchen lead and cooks on daily tasks in regards to requisitions and special events. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE High school diploma or general education degree (GED) preferred; and One to six months related experience and/or training preferred KNOWLEDGE, SKILLS, AND ABILITIES Excellent interpersonal skills; demonstrating the ability to get along with others during daily contact with supervisor, co-workers, students, staff, and sales/delivery people. Working knowledge of Food Service Safety and Sanitation; use and care of Food Services equipment; and food preparation. Ability to work independently with little supervision. Ability to read and write routine reports. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to perform basic mathematical operations; adding, subtracting, dividing, and multiplying whole numbers, fractions, and decimals. Respects the teachings of the gospel of Jesus Christ in private, personal, and public life. Commitment to the mission of the Roman Catholic Church in Native American education. Sensitivity to, and appreciation of Native American people and their cultures. Ability to serve as an appropriate role model for students. CERTIFICATES, LICENSES, REGISTRATIONS Valid Montana driver's license-preferred Food Service Safety and Sanitation Certificate (within the probation period) Proof of TB test, chest X-ray, or a doctor’s statement. Must be renewed every year. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; bend, push; and stoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands, arms, and shoulders while moving, preparing, or serving food or sweeping, mopping or cleaning. The employee is frequently required to talk or hear. The employee must frequently lift and/or move up to 50 pounds of weight while preparing or moving food items and stocking shelves. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. WORK HOURS Regular school year work schedule is one full week before the first day of teacher orientation and two full weeks after the last day of school; 40 hours a week, 8 hours a day with two 15 minute breaks and a 30 minute lunch break. Due to special functions for the school, parish, Youth & Family Services or Human Resource departments, overtime is often required. Work schedules and hours may be rotated or adjusted by the FS Supervisor or Food Services Director. Summer employment in the cafeteria is not guaranteed. DRESS CODE, PERSONAL HYGIENE, OTHER Because of the safety factors involved in preparing and serving food, excellent personal hygiene practices must be followed. Body, hair, fingernails, clothing and shoes must be clean when reporting to work. Hair restraints, uniforms and slip-resistant hard-toed shoes with adequate arch support are required at all times while on duty. Uniforms will be provided by St Labre. Employees will change into their uniforms and work shoes when arriving for work. Uniforms will be laundered and stored at work. Aprons and serving gloves, and protective gloves are also required much of the time. Protective safety gear is required when specified by material safety data sheets. Jewelry, artificial nails, sleeveless shirts, short shorts, short skirts, sandals, torn or stained clothing, T-shirts that promote drugs, alcohol, tobacco, or obscene language, are not permitted. Preparing or serving food is prohibited when there are open or infected cuts or sores on any exposed part of the body. Cuts, sores, or acne must be properly treated or covered. Working with or near food is also prohibited while experiencing a sore throat or flu-like systems.

Responsibilities

The Custodian/Dishwasher is responsible for maintaining a clean and safe dining environment, including preparing the dining area, operating the dish machine, and cleaning various areas after meals. Additionally, the role involves inventory management and ensuring compliance with safety and sanitation standards.