Pots/Porter

Essential Duties & Responsibilities (including but not limited to): 
1.    Breaks down steam table of excess food following breakfast, lunch, and dinner tray lines. 
2.    Washes all pots, pans, and utensils used in the preparation and serving of patient and Cafeteria meals (following sanitation standards). 
3.    Stacks all pots and pans on appropriate storage rack once cleaned. 
4.    Properly disposes of all garbage and trash in area. 
5.    Maintains cleanliness of immediate area, counter tops, dumbwaiter, and floors using appropriate chemicals. 
6.    Empties and cleans dumbwaiter after each meal. 
7.    Dispenses proper amounts and mixtures of cleaning chemicals into corresponding sink as required by the Department of Public Health and Sanitation Manual.  
8.    Operates pot machine; cleans and sanitizes pot machine according to procedures. 
9.    Maintains sanitation logs and test kits.
10.    Works continuously to improve the total quality of the department and other departments with the institution.  
11.    Works under the direction of the Manager of Food Production.  

Minimum Qualifications: 
1.    Ability to lift heavy pots that have a maximum weight of 40lbs each. 
2.    Ability to stand upright for up to seven and a half hours a day.  

Physical Requirements & Environment: 
1.    Heat and steam from hot pots and pans. 
2.    Constantly surrounded by dirty pots, pans, garbage, and grease. 
3.    Noise from potwasher is high and constant. 
4.    Floors are wet and slippery due to the nature of the job. 
5.    Area is not well ventilated, and there is exposure to disinfectant chemicals.