JOB TITLE: Dishwasher

JOB SUMMARY: Assists in maintaining kitchen work areas and keeping equipment, utensils, and food plates clean and orderly.

ACCOUNTABILITY: Dishwashers report to Dietary Supervisor

EQUIPMENT USED: Industrial-size dishwasher.

ENVIRONMENT: 98% indoors, 2% outdoors.

DUTIES AND RESPONSIBILITIES:

Except as specifically noted, the following functions are considered essential to this position.

1. Sweep and mop floors of kitchen; may be required to sweep and mop dining area.

2. May be required to wash food preparation work tables, walls, refrigerators, and refrigerated walk-ins.

3. Required to remove garbage from kitchen area and clean out garbage containers.

4. Must be able to operate industrial-size dishwasher.

5. Must be able to move quickly in completing tasks at hand.

6. May be asked to help set up trays, etc.

7. May be asked to set tables for meals, with glassware, utensils.

8. May be asked to deliver and retrieve food serving carts.

9. Clears tables of all utensils, plates, and glassware following meal.

10. May be required to wipe tables, sweep and mop floors.

11. May be required to help in kitchen with food preparation and cleaning.

12. Cleans dish machine are, wipes down dishwasher, cleans strainer, and makes sure to check chemical supplies for replacement.

13. Performs other duties as directed by supervisor.

14. Must consistently demonstrate a positive attitude and behaviors, while contributing to the overall success of the Company.

15. Does all things necessary for the patient’s health, safety and welfare.

Physical Activity Requirements:

PRIMARY PHYSICAL REQUIREMENTS:

LIFT up to 10 lbs: Constantly required while dishwashing to lift plates, glasses, utensils, and various pots and pans. Maximum weight: 10 pounds.

LIFT 11 to 25 lbs: Occasionally may be required to lift rack of clean plates or glasses weighing up to 20 pounds.

LIFT 26 to 50 lbs: Infrequently may be required to lift mop bucket filled with cleaning solution weighing up to 30 pounds.

LIFT over 50 lbs: Not required.

CARRY up to 10 lbs: Frequently carrying plates, glasses, and utensils to dishwashing area to clean. (Carry up to 5 to 10 feet).

CARRY 11 to 25 lbs: Occasionally required when carrying rack of clean dishes or glasses to another area.

CARRY 26 to 50 lbs: Infrequently may be required to carry mop bucket with water and cleaning solution. Typically the bucket is on rollers and the bucket can be rolled.

CARRY over 50 lbs: Not required.

REACH above shoulder height: Occasionally occurs when placing glasses or utensils into containers on upper shelves.

REACH at shoulder height: Constantly occurs when scraping foods off plates.

REACH below shoulder height: Occasionally occurs when cleaning around work station.

PUSH/PULL: Constantly required to push racks of dirty dishes into dishwasher and then when cycle has been completed pulling clean dishes from the dishwasher.

HAND MANIPULATION:

Grasping: Frequently to constantly grasping dirty and clean utensils, plates, and glassware.

Handling: Constantly required to handle utensils, glassware, and plates.

Torquing: Not required.

Fingering: Not required.

Controls & Equipment: Industrial-sized dishwasher.

OTHER PHYSICAL CONSIDERATIONS:

Twisting: Occasionally occurs when removing trays off carts and placing onto dishwashing racks.

Bending: Occurs while cleaning work station, tray carts, and removing trays from or placing trays in carts.Jddishwa: rev 4/09 3

Crawling: Not required.

Squatting: Not required.

Kneeling: Not required.

Crouching: Not required.

Climbing: Not required.

Balancing: Not required.

DURING AND 8 HOUR DAY, EMPLOYEE IS REQUIRED TO:

Sit- 0 Consecutive Hours, 0 Total Hours

Stand- 3 Consecutive Hours, 6 Total Hours

Walk- 1 Consecutive Hours, 2 Total Hours

WORK SURFACE:

Standing on tile surface.

Cognitive and Sensory Requirements:

Talking: Not necessary for completing tasks.

Hearing: Necessary for taking instructions from others.

Sight: Necessary for doing job effectively and correctly.

Tasting & Smelling: Not required.

Specific Vocational Preparation Requirement:

Anything beyond short demonstration up to and including 30 days.

Licensure/Certification Requirements:

None

Other Training, Skills, and Experience Requirements:

Mandatory in service as required by Ohio Dept. of Health; Fire and Safety Programs.

Summary of Occupational Exposures:

Bloodborne Pathogens:

Tasks and procedures performed by employee involve risks classified by CDC as:

Category III (Task/activity does not entail predictable or unpredictable

exposure to blood).

This position typically does not involve Category I or II exposure risk; however, if employee is trained in first aid, some emergency procedures may entail Category I or II exposure risks.

Refer to Exposure Control Plan for additional information.

Other Considerations and Requirements:

Employee is required to stand on matted/tile surfaces and to be in and around water. Employee is required to take 2 – 10 minute breaks and one – ½ hour lunch break during an 8 hour day.