Utility Worker

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Bridgeport, CT
Feb 14, 2019


Job Description

To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values-integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day.

Under the direction of the Supervisor Food & Nutrition Services, this position is responsible for stocking and cleaning. Essential duties and responsibilities include the following. Other duties may be assigned.

  • 1. Utility
  • 1.1 Follows proper cleaning procedures in dish room as per department cleaning schedule and observed by manager/supervisor.
  • 1.2 Properly maintains dish machine during service. Includes setup, breakdown and operation as determined by department policy and procedures and observed by manager/supervisor.
  • 1.3 Monitors and records dish machine temperatures as per department policy and as observed by manager/supervisor.
  • 1.4 Notifies manager/supervisor of all inappropriate temperatures as read during monitoring schedule.
  • 2. Pot Washing
  • 2.1 Understands established department procedures for proper pot washing as observed by manager/supervisor.
  • 2.2 Uses the three-step process for pot washing - wash, rinse, and sanitize as observed by manager/supervisor.
  • 2.3 Monitors concentration of solutions in three sinks per department policy and as observed by manager/supervisor.
  • 3. Truck Delivery
  • 3.1 Timely delivery of trucks to appropriate units as per meal delivery schedule.
  • 3.2 Maintains clean delivery trucks as per department standards and as observed by manager/supervisor.
  • 3.3 Continually check pantries for dirty dishes in addition to retrieving trays from patient care units.
  • 4. Sanitation
  • 4.1 Employee assists in maintaining proper sanitation in the production and retail areas to keep a clean sanitary environment.
  • 4.2 Demonstrates a ''Clean as You Go'' attitude and maintains sanitary work areas to provide proper conditions for food production.
  • 4.3 Maintains clean and sanitary equipment/utensils using prescribed cleaning methods.
  • 4.4 Practices good hand washing techniques at all times.
  • 4.5 Adheres to sanitation guidelines to prevent foodborne illness and possible spread of infections.
  • 4.6 Sweeps and mops dish room floor.
  • 4.7 De-lime dish machine as per cleaning schedule.
  • 4.8 Take out garbage and clean inside barrels as needed.
  • 5. Safety
  • 5.1 Assure the safety of patients, staff and visitors through enforcement of department safety policies and procedures.
  • 5.2 Adheres to safety requirements when performing jobs using the following: (May include but not limited to) Knives, slicers Ovens, grills Steam Tables Cleaning Chemicals, etc
  • 5.3 Demonstrates proper use of protective devices and clothing as prescribed necessary by job: Jackets Safety Gloves, Oven Mitts Aprons Shoes Goggles, etc
  • 5.4 Immediately reports all accidents and incidents to supervisor.Before seeking medical treatment, notifies supervisor of a work-related injury.
  • 5.5 Keeps floor free from spills, trash or articles.
  • 5.6 Demonstrates safe lifting practices.
  • 5.7 Ability to demonstrate fire (emergency) evacuation plan.
  • 5.8 Adheres to lock out/tag out procedures.
  • 6. Additional Tasks
  • 6.1 Performs any additional assignments as required by manager/supervisor.
  • 6.2 Attends all scheduled meetings and in-service classes as directed by manager/supervisor.

    Other information:

    High School Diploma/GED
    One year relevant experience.
    Good interpersonal and communication skills, Must be able to speak and read English, Successful completion of hospital orientation, Successful completion of department orientation, Must be able to lift a minimum of 20 - 30 lbs., Must be able to stand/walk for 6 - 8 hours, Must be able to pull/push carts and equipment for 6 - 8 hours
    While performing the duties of this job, the employee is required to use hands to finger, handle, or feel; reach with
    hands and arms; and talk or hear. The employee is required to stand and walk .The employee must frequently
    stoop, kneel, crouch, or crawl; talk or hear. The employee must regularly lift and/or move up to 25 pounds,
    occasionally move and/or lift up to 50 pounds. The specific vision abilities required include close vision, distance
    vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The noise level in the work
    environment is usually moderate.
    Incumbents as well as external and internal applicants who become disabled must be able to perform the
    essential job functions with or without the assistance of reasonable accommodation as determined on a case by
    case basis.

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    Job Info

    Job: 328

    Department: Food Nutrition
    Category: Service & Trades
    Sub Category: FOOD & NUTRITION
    Status: Per Diem
    Shift: DAY/EVENING
    Hours: 0.00