Dishwasher/Custodian I - Evening

h2 id="job_meta" pLocation: Ashland,Montana,United States /p /h2 div id="job_description" pstrongDishwasher/Custodian I - Evening/strong/ppstrongSt. Labre Indian Catholic School/strong/ppstrongPretty Eagle Catholic Academy /strong/ppstrongSt. Charles Mission School/strong/ppstrongJob Description:/strong/ppJob Title:nbsp; nbsp; nbsp; nbsp; nbsp; nbsp; nbsp; Dishwasher/Custodian I- St. LabrebrDepartment:nbsp; nbsp; nbsp; nbsp; nbsp;Food ServicebrReports To:nbsp; nbsp; nbsp; nbsp; nbsp; Food Service SupervisorbrFLSA Status:nbsp; nbsp; nbsp; nbsp;NonexemptbrSalary Grade:nbsp; nbsp; nbsp; 2B ($10.90-$12.42-$13.94)brLocation:nbsp; nbsp; nbsp; nbsp; nbsp; nbsp; nbsp; St. Labre CafeteriabrApproved Date:nbsp; nbsp; 07/01/2022/ppbrstrongSUMMARY/strongbrThe Custodian/Dishwasher works to provide a clean, safe, and pleasant dining atmosphere for thebrstudents and staff of St. Labre./ppbrstrongESSENTIAL DUTIES AND RESPONSIBILITIES/strong include the following. Other duties may bebrassigned. *Indicates the non-essential duties and responsibilities. Nothing in this job description restrictsbrSt. Labre's right to assign or reassign duties and responsibilities to this job at any time./pulliPrepares for breakfast and lunch by setting down tables/chairs in the dining room, transferring milk frombrthe walk-in dairy cooler to the milk cooler in the serving area, checking that all trash cans are emptied andbrrelined, and refilling all paper and soap dispensers.brbr/liliPrepares the dish room by filling silverware bins with water amp; soap, filling dish machine with water,brchecking dish machine supplies, and checking all gauges on dish machine to make sure it is operatingbrproperly.brbr/liliOperates the dish machine during breakfast and lunch. Manually washes pots and pans before they arebrsent through the dish-machine. Puts away all clean dishes in appropriate place.brbr/liliCleans and sanitizes all counters, sinks, and shelves in the dish-room after each meal.brbr/liliSweeps and mops the dining room, serving area, dish-room, mop-room, and entry way after breakfast andbrlunch. Mops up all spills immediately.brbr/liliCleans and sanitizes bathrooms after breakfast and lunch according to established procedures.brbr/liliWashes doors, glass, crash-bars, and door handles after each meal./lilibrCleans and sanitizes all counters, sinks, and shelves in the dish-room daily after breakfast and lunch.brbr/liliEmpties all garbage cans and relines the cans after breakfast and lunch. Washes and sanitizes cans oftenbrto control insects, bacteria growth and bad odor.brbr/liliChecks in supply orders as they are delivered. Refuses any damaged goods. Reports to Head Cook andbrFS Supervisor any items damaged or short on delivery truck so credits may be obtained.brbr/liliHelps mark all incoming supplies with price and date received and stocks shelves in the storeroom,brfreezers, and coolers, following the First In--First Out Policy.brbr/liliAssists Cooks in organizing the freezers daily and makes sure all frozen foods are stored off the floorbraccording to sanitation regulations.brbr/liliStores all chemicals safely away from food and food service supplies. Insures chemicals are notbraccessible to students by keeping door locked and everything put away when not in use. Also helps tobrmaintain MSDS manual for all chemicals.brbr/liliCleans and organizes mop/chemical room as needed. Puts supplies away in appropriate and orderlybrmanner.brbr/liliPrepares a list of nonfood items needed and submits to FS Supervisor so items can be ordered. Also,brworks with Head Cook or FS Supervisor to compile an order for frozen food supplies needed for menu orbrrequisitions.brbr/liliRecords (on designated form) all food and nonfood supplies used.brbr/liliTransfers frozen foods needed for the menu to the cooler for safe defrosting.brbr/liliPhysically counts and records all frozen food and non-food (janitorial amp; dish room) supplies on hand thebrlast day of each month. Compares physical count to perpetual inventory and justifies any discrepancies.brbr/liliOperates commercial floor machines to maintain (strip, seal, and wax) hard floor. Vacuums rugs in diningbrbr/liliFlushes (with hot running water) all floor drains at least twice a week.brbr/liliObserves physical condition of all equipment and facilities and makes sure any problems are reported andbrcorrected immediately. Completes work orders and submits to FS Supervisor or FS Director or to thebrmaintenance department. Follows up on work order (by informing Head Cook or FS Director) if repair isbrnot completed right away.brbr/liliImmediately reports all accidents, personal injuries, and any "near misses" to the Food Service Supervisorbror Food Services Director.brbr/liliHelps in the kitchen or on the serving line or other areas as instructed by the Head Cook or FS Supervisorbror Director./li/ulpstrongSUPERVISORY RESPONSIBILITIES/strongbrThis job has no supervisory responsibilities./ppbrstrongQUALIFICATIONS/strongbrTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily.brThe requirements listed below are representative of the knowledge, skill, and/or ability required.brReasonable accommodations may be made to enable individuals with disabilities to perform the essentialbrfunctions./ppnbsp;/ppstrongEDUCATION and/or EXPERIENCE/strong/ppHigh School Diploma or General Education Degree (GED) preferred; andbrOne to six months related experience and/or training preferred/ppnbsp;/ppstrongKNOWLEDGE, SKILLS, AND ABILITIES/strong/pulliExcellent interpersonal skills; demonstrating the ability to get along with others during daily contact withbrsupervisor, co-workers, students, staff, and sales/delivery people.brbr/liliWorking knowledge of Food Service Safety and Sanitation; use and care of Food Services equipment; andbrfood preparation.brbr/liliAbility to work independently with little supervision.brbr/liliAbility to read and write routine reports.brbr/liliAbility to read and interpret documents such as safety rules, operating and maintenance instructions, andbrprocedure manuals.brbr/liliAbility to perform basic mathematical operations; adding, subtracting, dividing, and multiplying wholebrnumbers, fractions, and decimals.brbr/liliRespects the teachings of the gospel of Jesus Christ in private, personal, and public life./lilinbsp;/liliCommitment to the mission of the Roman Catholic Church in Native American education.brbr/liliSensitivity to, and appreciation of Native American people and their cultures.brbr/liliAbility to serve as an appropriate role model for students./li/ulpstrongCERTIFICATES, LICENSES, REGISTRATIONS/strongbrValid Montana driver's license preferredbrFood Service Safety and Sanitation Certificate (within the probation period)/ppbrstrongPHYSICAL DEMANDS/strongbrThe physical demands described here are representative of those that must be met by an employee tobrsuccessfully perform the essential functions of this job. Reasonable accommodations may be made tobrenable individuals with disabilities to perform the essential functions.brWhile performing the duties of this job, the employee is regularly required to stand; walk; bend, push; andbrstoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands, arms, andbrshoulders while moving, preparing, or serving food or sweeping, mopping or cleaning. The employee isbrfrequently required to talk or hear. The employee must frequently lift and/or move up to 50 pounds ofbrweight while preparing or moving food items and stocking shelves./ppbrstrongWORK ENVIRONMENT/strongbrThe work environment characteristics described here are representative of those an employee encountersbrwhile performing the essential functions of this job. Reasonable accommodations may be made to enablebrindividuals with disabilities to perform the essential functions./ppbrstrongWORK HOURS/strong/ppRegular school year work schedule is one full week before the first day of teacher orientation and two fullbrweeks after the last day of school; 40 hours a week, 8 hours a day with two 15 minute breaks and a 30brminute lunch break. Due to special functions for the school, parish, Youth amp; Family Services, or HumanbrResource departments, overtime is often required. Work schedules and hours may be rotated or adjustedbrby the Head Cook or Food Services Director. Summer employment in the cafeteria is not guaranteed.brDRESS CODE, PERSONAL HYGIENE, OTHER/ppbrBecause of the safety factors involved in preparing and serving food, excellent personal hygiene practicesbrmust be followed. Body, hair, fingernails, clothing and shoes must be clean when reporting to work.brHair restraints, uniforms and slip-resistant hard-toed shoes with adequate arch support are required at allbrtimes while on duty. Uniforms will be provided by St Labre. Employees will change into their uniformsbrand work shoes when arriving for work. Uniforms will be laundered and stored at work. Aprons andbrserving gloves, and protective gloves are also required much of the time. Protective safety gear is requiredbrwhen specified by material safety data sheets./ppbrJewelry, artificial nails, sleeveless shirts, short shorts, short skirts, sandals, torn or stained clothing,brT-shirts that promote drugs, alcohol, tobacco, or obscene language, are not permitted.brPreparing or serving food is prohibited when there are open or infected cuts or sores on any exposed partbrof the body. Cuts, sores, or acne must be properly treated or covered.brWorking with or near food is also prohibited while experiencing a sore throat or flu-like systems./ppbrstrongApply Now!/strong/p /div div id="how_to_apply" a href="https://stlabre.recruiterbox.com/jobs/fk0pe3c/?apply=true"Apply to this job/a /div