SC Dishwasher/Custodian Job at St Labre Indian Catholic School
St. Labre Indian Catholic School
Pretty Eagle Catholic Academy St. Charles Mission School
Job Description
Job Title: Dishwasher/Custodian I - St. Charles
Department: Food Service
Reports To: Food Service Supervisor
FLSA Status: Nonexempt – 10 month position
Salary Grade: 2B ($9.91-$11.29-$12.67)/hour
Location: Pryor Cafeteria
Approved Date: 11-25-2019
SUMMARY
The Custodian/Dishwasher works to provide a clean, safe, and pleasant dining atmosphere for the students and staff of St Charles.
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.
SUPERVISORY RESPONSIBILITIES
This job has no supervisory responsibilities.
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
CERTIFICATES, LICENSES, REGISTRATIONS
Valid Montana drivers license preferred
Food Service Safety and Sanitation Certificate within the probation period
Proof of TB test, chest X Ray, or a doctor statement
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 50 to 75 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, overtime is often required. Work schedules and hours may be rotated or adjusted by the Head Cook 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.
Pretty Eagle Catholic Academy St. Charles Mission School
Job Description
Job Title: Dishwasher/Custodian I - St. Charles
Department: Food Service
Reports To: Food Service Supervisor
FLSA Status: Nonexempt – 10 month position
Salary Grade: 2B ($9.91-$11.29-$12.67)/hour
Location: Pryor Cafeteria
Approved Date: 11-25-2019
SUMMARY
The Custodian/Dishwasher works to provide a clean, safe, and pleasant dining atmosphere for the students and staff of St Charles.
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 and 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. Fills mop bucket with warm water and specified chemical. Makes sure mop head has been changed from the day before. Then help prepare or set up for breakfast as instructed by head cook. If not needed in the kitchen, work in freezer, storerooms, or clean designated area.
- Operates the dish machine during breakfast and lunch. Manually scrapes and rinses pots and pans before they are sent through the dish machine or washes them by hand in the 3 compartment sink while waiting for trays to come in. Puts away 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 counters and dish machine, wiping off counter legs and cleaning all debris from the corners. Cleans floor mats daily to disinfect and prevent the build up of harmful bacteria.
- Sweeps and mops the dining room, serving area, dish room, mop room, and entry way after breakfast and lunch. Operates commercial floor machines to maintain, or strip, seal, and wax, hard floor using designated chemicals and following established procedures. Vacuums rugs in dining room and office. No machine currently available; this is all done manually right now.
- 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.
- Deep cleans assigned area during No School days.
- Empties all garbage cans and relines the cans after breakfast and lunch. Washes and sanitizes trash cans at least once a week or more often as needed to prevent infestation of insects or harmful bacteria growth and bad odor. Works with the Head Cook or Clerk to determine amounts of frozen foods needed for the menu or requisitions and then transfers frozen foods needed to the cooler, planning for enough time for the items to safely defrost. Places items on sheet pans as needed for safe storage to prevent spills and cross contamination of other food items in the cooler.
- If Head Cook is not available, checks in supply orders as they are delivered. Refuses any damaged goods. Reports to Head Cook or FS Clerk any items damaged or short on delivery truck immediately 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. Responsible primarily for the freezers.
- Cleans and organizes the freezers daily and makes sure all frozen foods are stored off the floor according to sanitation regulations.
- Physically counts and records all frozen food and non food, or janitorial & dish room, supplies on hand the last day of each month. Compares physical count to perpetual inventory and justifies any discrepancies.
- Prepares a list of nonfood janitorial items needed such as dish machine supplies, floor, glass or other cleaners, paper towels, and submits list to Head Cook so items can be ordered. Also, works with Head Cook to compile an order for frozen food supplies needed for menu or requisitions.
- Records on designated form all food and nonfood supplies used.
- Flushes with hot running water all floor drains at least twice a week.
- Stores all chemicals safely away from food and food service supplies. Insures chemicals are not accessible to students by being locked away at all times other than the time needed to get supplies. Also works with Head Cook to maintain MSDS manual for all chemicals. Makes sure all spray bottles or any container, other than original, filled with ANY KIND of chemical is properly labeled. Constantly watches for any chemicals put into unmarked bottles and corrects the situation immediately.
- Observes physical condition of all equipment and facilities and makes sure any problems are reported and corrected immediately. Completes work orders and submits to Head Cook or FS Director or to the maintenance department using the email address in Groupwise. Makes a hard copy for the office file. Follows up on work order by informing Head Cook, Clerk, 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 decorate cafeteria for holidays and special occasions.
- Helps in the kitchen or on the serving line or other areas as instructed by the Head Cook or FS Supervisor or FS Director.
- Helps with the laundry.
This job has no supervisory responsibilities.
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, coworkers, 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.
- 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.
Valid Montana drivers license preferred
Food Service Safety and Sanitation Certificate within the probation period
Proof of TB test, chest X Ray, or a doctor statement
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 50 to 75 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, overtime is often required. Work schedules and hours may be rotated or adjusted by the Head Cook 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.
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