Kitchen Porter

Byron Wellness Community•Fort Wayne, IN

9d•Onsite

About The Position

The Kitchen Porter is responsible for maintaining a clean and sanitary kitchen environment, supporting kitchen staff with basic food preparation, and ensuring compliance with health and safety regulations. This role involves regular cleaning of equipment and surfaces, proper storage of kitchen items, waste disposal, and assisting with meal service. The position requires effective communication, adherence to safety protocols, and maintaining high standards of personal hygiene.

Requirements

Must possess, as a minimum, an 8th grade education.
Must be at least 17 years of age or older due to requirement of handling knives.
Must possess ServSafe Certification, or ability to become certified in specified time frame.
Must be able to read, write, speak, and understand the English language.
Moves intermittently during work hours in all food service designated areas throughout the community.
Is involved with residents, personnel, visitors, government agencies, etc., under all conditions and circumstances.
Must be able to cope with the mental and emotional stress of the position.
Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.
Must function independently and have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.
Must meet the general health requirements set forth by the policies of this community, which include a medical and physical examination.
Must be able to relate to and work with ill, disabled, elderly, and emotionally upset people within the community.
Must be able to push, pull, move, and/or lift a minimum of 50 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 150 feet.
May be necessary to assist in the evacuation of residents during emergency situations.

Responsibilities

Regularly clean and sanitize kitchen equipment, utensils, dishes, and work surfaces to prevent cross-contamination and ensure food safety.
Properly store clean dishes, utensils, and equipment in designated areas.
Support kitchen staff by assisting with basic food preparation tasks such as peeling, chopping, and portioning ingredients.
Implement and maintain cleaning and maintenance schedules for equipment, storage, and work areas.
Assist in maintaining inventory of food and non-food supplies.
Dispose of kitchen waste properly, separating and removing recyclables.
Assist on neighborhoods, serving meals and ensuring areas are clean, as needed.
Follow safety protocols and guidelines to prevent accidents and injuries in the kitchen.
Mop spills when they occur and mark wet floors with appropriate warning signs.
Communicate effectively with kitchen staff and other team members.
Uphold high standards of personal hygiene.
Comply with federal, state, and local health and sanitation regulations and department sanitation procedures.
Follow facility and departmental safety policies and procedures.
Participate and attend departmental meetings, staff development, and professional programs, as appropriate.
Remove garbage and other hazardous materials in the work area.
Agrees not to disclose resident’s protected health information and promptly report suspected or known violations of such disclosure to the Executive Director or designee.
Follow established Infection Control Precaution policies and procedures when performing daily tasks.