CULINARY OPERATIONS HOUSEKEEPER

Annandale At Suwanee, Inc.•Suwanee, GA

13d•$17 - $20•Onsite

About The Position

Annandale Village is a one-of-a-kind nonprofit community in Suwanee, GA, where we proudly serve adults with developmental disability and acquired brain injuries. We are a true community where our residents, known as Villagers, are supported in living with dignity, purpose, and independence. We’re the only nonprofit in the southeast offering a full continuum of care for the people we serve. Our 55-acre campus includes: Two assisted living buildings serving 33 Villagers, Eight Personal Care Homes (independent, semi-independent, and cottages) serving up to 100 Villagers, A 32-bed skilled nursing facility—the only one in Georgia dedicated solely to adults with developmental disabilities, A Medicaid waiver day program with approximately 33 participants, A community-based independent living program, All In, currently serving 26 individuals. Annandale Village is synonymous with home. We’re a place where Villagers and our employees alike find community, stability, and meaning. At Annandale Village, you’re not just filling a role—you’re joining a mission. Our team is made up of passionate, dedicated individuals who care deeply about the people we serve. Whether you're in direct care, nursing, administration, or support services, your work makes a lasting difference in someone’s life. The Culinary Operations Housekeeper performs the day-to-day activities of housekeeping for Berry Dining Hall and kitchen areas in accordance with current Federal, State and Local standards and will be directed by the Culinary Operations Director II or Culinary Operations Kitchen Manager I to ensure that the facility is maintained in a clean, safe, and comfortable manner.

Requirements

Must be able to speak and understand English.
Must be able to read, write and follow oral and written directions.
Must be at least 21 years of age, to operate Annandale Vehicles/Golf Carts, employee must have a valid Class C Georgia Driver’s License with 3 years driving experience, proof of vehicle insurance, and meet company policy regarding MVR requirements.
Must meet state requirements regarding a GBI and FBI criminal history record check which requires fingerprinting.
Must undergo and pass a drug screening and screening for Tuberculosis.
Ability to read, write and speak English.
Ability to apply common sense understanding to carry out detailed written and oral instructions.
Ability to deal with problems involving few concrete variables in standardized situations.

Responsibilities

Performs day-to-day housekeeping functions and specific tasks as assigned; cleans, washes, polishes, sanitizes, deodorizes and disinfects all areas and items in the facility including furnishings, fixtures, ashtrays, trash bins, windows, mirrors, floors, carpets, walls, ceilings, bathrooms, etc., using proper cleaning and disinfecting solutions and procedures.
Ensures that work areas are maintained in a clean, safe, comfortable and attractive manner, clearly marked with caution or safety signs as required.
Ensures that work areas are free of all hazardous objects and that all equipment, tools and supplies are properly stored at all times.
Ensures that established Universal Precautions and infection control, isolation, fire, safety and sanitation practices and procedures are maintained and followed when performing housekeeping duties; and promptly reports all hazardous conditions and equipment to the Culinary Operations Director II or Culinary Operations Kitchen Manager I.
Maintains resident confidentiality; treats villagers with kindness, dignity, and respect; and knows and complies with the Resident’s Rights rules.
Ensures that work and cleaning schedules are followed and reports all incidents and accidents to the Culinary Operations Director II or Culinary Operations Kitchen Manager I.
Ensures that equipment, work, and supply areas are properly cleaned and stored; ensures that an adequate level of housekeeping supplies is always maintained and advises the Culinary Operations Director II or Culinary Operations Kitchen Manager I.
Attends and participates in orientation, training, in-service educational activities, and staff meetings as assigned.
Performs other duties as assigned.