Dishwasher/Custodian II - St Charles

Location: Pryor,Montana,United States

St. Labre Indian Catholic School

Pretty Eagle Catholic Academy  

St. Charles Mission School

Job Description

Job Title:                      Dishwasher/Custodian II - St Charles  

Department:                 Food Service

Reports To:                  Food Service Supervisor

FLSA Status:               Nonexempt – 12 month position

Salary Grade:             3B ($12.00-$13.81-$15.61)/hr. 

Location:                     St. Labre Cafeteria

Approved Date:           07/01/2022

SUMMARY

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

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. *Indicates the non-essential duties and responsibilities.  Nothing in this job description restricts St. Labre's right to assign or reassign duties and responsibilities to this job at any time.

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Cleans and sanitizes bathrooms after breakfast and lunch according to established procedures.

7. Washes doors, glass, crash-bars, and door handles after each meal.  

8. Flushes with hot running water all floor drains at least twice a week. 

9. 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.

10. 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.

11. 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.  

12.    Assists Cooks in organizing the freezers daily and makes sure all frozen foods are stored off the floor according to sanitation regulations. 

13. Maintains a physical, perpetual inventory of freezer and chemical items.

14. 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. 

15. Records (on designated form) all food and nonfood supplies used.

16. Transfers frozen foods needed for the menu to the cooler for safe defrosting.

17. 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 ju