Performs tasks as specified by the care plan or service plan in client homes during a specified work period to improve their physical environment. Complies with Hazardous Analysis and Critical Control Point (HACCP) guidelines for food service. Provides outstanding customer service and effectively communicates with patrons and co-workers. Demonstrates ability to establish effective working relationships. Maintains quality control standards. May operate equipment such as, but not limited to, grills, beverage machines, toasters, ice cream dispensers, cash registers, computerized cash registers, steam equipment, dishwashers, telephones, refrigerators and freezers. Displays experience working in the food industry. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Demonstrates ability to be on feet for the majority of the day and walk far distances. Demonstrate knowledge of housekeeping processes, tools and techniques in a healthcare environment; ability to apply this to provide a clean and sterile environment for patients/residents and facility staff. May be responsible for the following locations to clean but not limited to; patient/resident rooms, hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, locker rooms, and other work areas so that health standards are met. Wears proper protective equipment following the appropriate guidelines. Keep storage, equipment and carts well-stocked, clean, and tidy. Assist in the laundry areas as appropriate. Depending upon location and availability of programs, may have access to use of technology applications.
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Job Type
Part-time
Career Level
Entry Level
Industry
Hospitals
Education Level
High school or GED
Number of Employees
5,001-10,000 employees