Dishroom Operator Night Shift - Texas Health Huguley- operated as joint venture between Texas Health Resources and AdventHealth

Location Address: 2300 Lone Star Road; Mansfield, TX 76063

The community you’ll be caring for:

• Join a family of caregivers focused on whole-person health and committed to making communities healthier.
• Provide wholistic care for patients that extends to the spiritual level by praying with patients and families. Chaplains are available to meet with patients, families and team members 24 hours a day, 7 days a week to provide spiritual support.
• Help develop a brand new $150 million community hospital and medical office building that will provide services such as Emergency Services, Medical/Surgical, ICU, Women’s Services, General Surgery, Orthopedics, Interventional Cardiology and Gastroenterology.
• Grow in your career with AdventHealth, named in 2018 by Becker’s Hospital Review as one of the “150 Top Places to Work in Healthcare”. AdventHealth has partnered with Texas Health Resources, named in 2019 as one of Fortune’s 100 Best Companies to Work For, to build Texas Health Mansfield, which is creating new opportunities for employment and professional growth.
• Thrive in the Mansfield community, ranked by CNN/Money Magazine as #17 for “Best Places to Live”. Mansfield is one of the fastest growing areas of North Texas, projected to reach more than 250,000 residents by 2023. Future job growth over the next ten years is predicted to be 41%, higher than the national average of 33.5%. Mansfield has top-rated schools, over 1000 acres of parkland, quality housing, a historic downtown area, recreational opportunities for all ages, and a growing business community.

Work Hours/Shift: Full Time: 11am-7pm, alternating weekends

• Responsible for providing clean sanitized dishes, flatware, utensils, pots and pans, etc., according to safety and sanitary regulations to assure vessels, utensils, etc.
• Prepares all items to be cleaned and sanitized by scraping and presoaking as necessary.
• Flatware to be presoaked in proper solution and not allowed to stack more than 2" per rack.
• Remove all visible soil before running through dish machine to be sanitized.
• Meets established schedules and deadlines in all phases of dish room operation.
• Deliver late trays accurately and on schedule as assigned.
• Transport patient carts to and from nursing units each meal.
• Works various stations on patient tray line as assigned.
• Replaces all clean dishes, pot and pans, utensils, etc., to the proper locations by using proper handling techniques.
• Cleans and sanitizes all carts transported to and from the dish room.
• Delivers food trays to patients following specific procedures and observing strict confidentiality.
• Procedures to be followed according to established policies and regulations to ensure a smooth running, efficient and cost effective operation.
• Must understand and comply with procedures for operating, caring for and cleaning all dish room equipment - which includes all aspects of dish machine, disposal, power hoses, etc.
• Understands and complies with all procedures pertaining to usage and dilution of all cleaning compounds.
• Know and comply with standard procedures for emergency ware washing - to accomplish proper sanitizing.
• Understands and complies with all cleaning and sanitizing procedures regarding ware handling, such as scraping. Presoaking, proper placement in dish machine, not overloading racks, allowing ware to ride to end of dish machine before removing, touching clean ware with clean, sanitized, gloved hands only and touching only edges, handles and outside surfaces of all clean ware. Employees must wear gloves while scraping dishes.
• Understand and comply with procedures related to the various patient tray line stations such as starter, hot vegetable server, bread/beverage, etc.
• Know and understand procedures for requisitioning adequate amounts of supplies.
• Expected to attend or review minutes of required in-service meetings to learn and/or review department procedures.
• Practices proper sanitation procedures according to established regulations in all phases of the work program to assure safe, sanitary food service to all patients, patrons, etc., at all times.
• Use proper cleaning/sanitizing chemicals, in correct amounts in dish machine, pot sink, soak tubs, cart wash solution, etc.
• All service ware, pots, pans utensils, etc., to be sanitized by running through dish machine, unless item is too large.
• Do not allow flatware to stack more than 1-2" deep in soak tub rack.
• Place all items in dish machine for optimum sanitizing. Ask if any doubts or questions.
• Keep area neat and clean at all times, power hosing and cleaning thoroughly at end of each meal service.
• Follow special cleaning and sanitizing schedules, being sure to clean traps and de-lime where needed.
• Report any dish machine or hot water malfunctions immediately.
• Report to any supervisor immediately if isolation tray is returned to Nutrition Center from nursing unit. Report any needles, sharps, or any bio-hazardous waste is found on any trays. Identify (if possible) which patient room or nursing unit tray came from.
• Always wash hands thoroughly with bacteriostatic soap and then putting on clean gloves each time before handling clean dishes or working patient tray line position.
• All cooking utensils to be stored inverted.
• After flatware has run through dish machine the first time, place it loosely, handles down, in flatware cylinders and run through dish machine again. Immediately invert empty, sanitized cylinder over clean flatware and turn over so handles are upright. This indicates flatware is sanitized and ready for service.
• Gloves to be worn if any lesion, etc., on hands. Treat gloved hands the same as bare hands.
• No eating allowed in any work area.
• When delivering patient trays always “foam in” on arrival at each floor and “foam out” as leaving each patient room.
  
  

• No previous experience required. Will train.
• High school diploma or equivalent preferred.
  
  

Job Summary:

Responsible for running dish machine and disposal and maintaining entire dish room operation, on schedule, according to sanitation and safety regulations. Transports patient meal carts, operates various patient tray line stations and delivers all patient trays and late trays.