Dishwasher/Custodian I - Evening

Dishwasher/Custodian I - EveningSt. Labre Indian Catholic SchoolPretty Eagle Catholic AcademySt. Charles Mission SchoolJob Description:Job Title: Dishwasher/Custodian I- St. LabreDepartment: Food ServiceReports To: Food Service SupervisorFLSA Status: NonexemptSalary Grade: 2B ($10.90-$12.42-$13.94)Location: St. Labre CafeteriaApproved Date: 07/01/2022SUMMARYThe Custodian/Dishwasher works to provide a clean, safe, and pleasant dining atmosphere for thestudents and staff of St. Labre.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may beassigned. *Indicates the non-essential duties and responsibilities. Nothing in this job description restrictsSt. 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 fromthe walk-in dairy cooler to the milk cooler in the serving area, checking that all trash cans are emptied andrelined, 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 operatingproperly.Operates the dish machine during breakfast and lunch. Manually washes pots and pans before they aresent through the dish-machine. Puts away all clean dishes in appropriate place.Cleans and sanitizes all counters, sinks, and shelves in the dish-room after each meal.Sweeps and mops the dining room, serving area, dish-room, mop-room, and entry way after breakfast andlunch. 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.Cleans and sanitizes all counters, sinks, and shelves in the dish-room daily after breakfast and lunch.Empties all garbage cans and relines the cans after breakfast and lunch. Washes and sanitizes cans oftento control insects, bacteria growth and bad odor.Checks in supply orders as they are delivered. Refuses any damaged goods. Reports to Head Cook andFS 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 flooraccording to sanitation regulations.Stores all chemicals safely away from food and food service supplies. Insures chemicals are notaccessible to students by keeping door locked and everything put away when not in use. Also helps tomaintain MSDS manual for all chemicals.Cleans and organizes mop/chemical room as needed. Puts supplies away in appropriate and orderlymanner.Prepares a list of nonfood items needed and submits to FS Supervisor so items can be ordered. Also,works with Head Cook or FS Supervisor to compile an order for frozen food supplies needed for menu orrequisitions.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 thelast day of each month. Compares physical count to perpetual inventory and justifies any discrepancies.Operates commercial floor machines to maintain (strip, seal, and wax) hard floor. Vacuums rugs in diningFlushes (with hot running water) all floor drains at least twice a week.Observes physical condition of all equipment and facilities and makes sure any problems are reported andcorrected immediately. Completes work orders and submits to FS Supervisor or FS Director or to themaintenance department. Follows up on work order (by informing Head Cook or FS Director) if repair isnot completed right away.Immediately reports all accidents, personal injuries, and any "near misses" to the Food Service Supervisoror Food Services Director.Helps in the kitchen or on the serving line or other areas as instructed by the Head Cook or FS Supervisoror Director.SUPERVISORY RESPONSIBILITIESThis job has no supervisory responsibilities.QUALIFICATIONSTo 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 essentialfunctions.EDUCATION and/or EXPERIENCEHigh School Diploma or General Education Degree (GED) preferred; andOne to six months related experience and/or training preferredKNOWLEDGE, SKILLS, AND ABILITIESExcellent interpersonal skills; demonstrating the ability to get along with others during daily contact withsupervisor, co-workers, students, staff, and sales/delivery people.Working knowledge of Food Service Safety and Sanitation; use and care of Food Services equipment; andfood 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, andprocedure manuals.Ability to perform basic mathematical operations; adding, subtracting, dividing, and multiplying wholenumbers, 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, REGISTRATIONSValid Montana driver's license preferredFood Service Safety and Sanitation Certificate (within the probation period)PHYSICAL DEMANDSThe physical demands described here are representative of those that must be met by an employee tosuccessfully perform the essential functions of this job. Reasonable accommodations may be made toenable 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; andstoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands, arms, andshoulders while moving, preparing, or serving food or sweeping, mopping or cleaning. The employee isfrequently required to talk or hear. The employee must frequently lift and/or move up to 50 pounds ofweight while preparing or moving food items and stocking shelves.WORK ENVIRONMENTThe work environment characteristics described here are representative of those an employee encounterswhile performing the essential functions of this job. Reasonable accommodations may be made to enableindividuals with disabilities to perform the essential functions.WORK HOURSRegular school year work schedule is one full week before the first day of teacher orientation and two fullweeks after the last day of school; 40 hours a week, 8 hours a day with two 15 minute breaks and a 30minute lunch break. Due to special functions for the school, parish, Youth & Family Services, or HumanResource departments, overtime is often required. Work schedules and hours may be rotated or adjustedby the Head Cook or Food Services Director. Summer employment in the cafeteria is not guaranteed.DRESS CODE, PERSONAL HYGIENE, OTHERBecause of the safety factors involved in preparing and serving food, excellent personal hygiene practicesmust 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 alltimes while on duty. Uniforms will be provided by St Labre. Employees will change into their uniformsand work shoes when arriving for work. Uniforms will be laundered and stored at work. Aprons andserving gloves, and protective gloves are also required much of the time. Protective safety gear is requiredwhen 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 partof 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.