Custodian

Advocate Health

7d•$19 - $28•Onsite

About The Position

The Custodian ensures the quality and cleanliness of food service equipment and department spaces. The role cleans and sanitizes heavy-duty kitchen equipment and stainless steel work areas according to daily and weekly assignments; details floors using a machine; delimes steamers and the dishmachine; and maintains fryers in the kitchen and retail area. The Custodian also cleans walls, hoods and vents, doors, light fixtures, glass, ovens, grills, and stoves, and selects and uses appropriate cleaning chemicals. The position reports equipment malfunctions or damage, requisitions supplies needed for assigned work, and removes garbage, recyclables, and cardboard. The Custodian maintains communication with the supervisor, carries a department phone while on duty, and reads the Huddle-Up book daily for department updates. Other related duties may be assigned. The position is part-time and PRN, with hours as needed; listed schedule options are 1:00 p.m.–9:30 p.m. or 4:00 p.m.–9:00 p.m.

Requirements

Ability to communicate basic factual information and direction, normally acquired by completing elementary school.
Ability to operate a dishmachine, fryer filter system, steam-jacketed kettles, hoses, brooms, large kitchen equipment, and cleaning pads and scrubbers.
Ability to transport heavy objects, stated as up to 75 pounds.
Ability to lift up to 35 pounds without assistance.
Ability to clean and scrub areas close to floors and ceilings.
Ability to work in an indoor environment with noise, fumes, heat, and other distractions, and around hazardous wet floors and cleaning agents.
Normal routine involves no exposure to blood, body fluid, or tissue; incumbents are not called upon to perform or assist in emergency care or first aid.

Nice To Haves

Preferred experience in a food service setting.

Responsibilities

Clean and sanitize heavy-duty equipment and stainless steel work areas according to the daily and weekly assignment book.
Detail department floors using a machine.
Delime steamers and the dishmachine, and maintain fryers in the kitchen and retail area.
Check and clean walls for food splatter.
Clean hoods, vents, doors, light fixtures, air vents, and department glass.
Clean the cooks’ ovens, cookie oven, grill, and stove.
Select the appropriate chemical for each task and use chemicals properly.
Report equipment malfunctions or damage to the Supervisor or Manager.
Requisition items needed to perform assigned tasks.
Remove garbage, recyclables, and cardboard from the department.
Carry a department phone while on duty for communication access.
Read the Huddle-Up book daily to stay informed about documented changes.
Perform other duties as assigned.