Dishwasher/Custodian II - PECA

St Labre Indian School•Saint Xavier, MT

38d•$12 - $16•Onsite

About The Position

The Custodian/Dishwasher works to provide a clean, safe, and pleasant dining atmosphere for the students and staff of St. Labre.

Requirements

High school diploma or general education degree (GED) preferred
One to six months related experience and/or training preferred
Excellent interpersonal skills; demonstrating the ability to get along with others during daily contact with supervisor, co-workers, 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; adding, subtracting, dividing, and multiplying whole numbers, 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.
Valid Montana driver's license-preferred
Food Service Safety and Sanitation Certificate (within the probation period)
Proof of TB test, chest X-ray, or a doctor’s statement. Must be renewed every year.

Responsibilities

Prepares for breakfast and lunch by setting down tables/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.
Operates the dish machine during breakfast and lunch. Manually scraps and rinses pots and pans before they are sent through the dish-machine. Also, manually washes pots and pans in the 3 compartment sink while waiting for the trays to come in.
Puts away all 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 the counters & dish machine, wiping off the counter legs and cleaning all debris from the corners.
Sweeps and mops the dining room, serving area, dish-room, mop-room, and entryway after breakfast and lunch using a commercial floor machines and maintains the epoxy floor using the proper cleaning solution and following the proper procedure.
Vacuums rugs in dining room and entryways after breakfast and lunch.
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.
Flushes with hot running water all floor drains at least twice a week.
Empties all garbage cans and relines the cans after breakfast and lunch. Washes and sanitizes trash cans often to control insects, bacteria growth and bad odor.
Checks in supply orders as they are delivered. Refuses any damaged goods. Reports to Head Cook and FS 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 floor according to sanitation regulations.
Maintains a physical, perpetual inventory of freezer and chemical items.
Prepares a list of nonfood items needed and submits to FS Supervisor so items can be ordered.
Picks up needed items at the warehouse or at one of the stores in town. Also, works with Head Cook or FS Supervisor to compile an order for frozen food supplies needed for menus or requisitions.
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 the last day of each month. Compares physical count to perpetual inventory and justifies any discrepancies.
Stores all chemicals safely away from food and food service supplies. Insures chemicals are not accessible to students. Also maintains MSDS manual for all chemicals making sure that the books are complete, up to date, and readily accessible to anyone who may be exposed to the chemicals. Insures that every chemical item in the facility has an MSDA sheet in the books. There are three books at St. Labre. Constantly monitors bottles and other containers to insure chemicals are not put into unmarked containers. Also makes sure all personal protection gear is available and accessible. Makes sure chemical room is locked at all times.
Puts all items away neatly in custodial closet when finished cleaning and makes sure door is locked at all times.
Travels to the other schools to deliver USDA foods or bison, driving St. Labre vehicles.
Observes physical condition of all equipment and facilities and makes sure any problems are reported and corrected immediately. Completes work orders and submits to FS Supervisor or FS Director so they can be sent via “facilities” through Groupwise e-mail. Alerts FS Supervisor or FS Director if maintenance issue is an emergency. Follows up on work order (by informing Head Cook 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 in the kitchen or on the serving line or other areas as instructed by the Head Cook or FS Supervisor or Director.