Dishroom Attendant, Senior

1. The position requires: the ability to read, write, and speak English; the ability to follow and give oral and written instructions; the ability to communicate with others, including patients, hospital personnel, and co-workers. These ability levels normally are acquired through completion of a high-school education. 2. Bilingual preferred. 3. Previous work experience (2 years or more), especially restaurant/hotel dish room experience, is desirable. 4. A high school education 5. Knowledge of the food and restaurant regulations set by the federal, Massachusetts and Boston City Health Codes and Joint Commission on the Accreditation of Hospitals

SKILLS/ABILITIES/COMPETENCIES REQUIRED: 1. Must be flexible, hard working, and self-motivated; must work well with others 2. Must be able to provide direction to others 3. Must be able to work independently 80% of the time 4. Must possess sufficient courtesy and tact to maintain pleasant and cooperative relations with patients, visitors, hospital personnel and co-workers 5. Must accept direction from supervisor 6. Must have good hand-eye coordination, good manual dexterity and a good attention span 7. Involves lifting items of up to 75 lbs., pushing and pulling of food trucks and racks weighing 300 lbs., consistent use of manual dexterity and body coordination. 8. Must have the ability to communicate well in order to discuss semi-complex and involved information with other employees, staff members, patients or general public in a sensitive manner 9. Must be able to meet deadlines 1. Works in normal patient care environment where there are occasional exposures to communicable diseases, odors 2. Requires standing or walking for the majority of the day (95% of the time) 3. Involves occasional lifting of items 75 lbs. or less and pushing/pulling of food carts 4. Works in heated and air-conditioned office, kitchen or dish room. 5. Works in normal kitchen environment where there are daily exposures to hot and cold temperature changes, frequent distraction from machinery or related noises, handling of food waste, scraping of used patient trays and dishes, patient discards, odors, hot water and caustic chemical solutions 6. Work involves occupational risks commensurate with work hazards and physical requirements, i.e., wet slippery floors, chemical solutions, handling hot water and soup (180-190 degrees), frequent bending and tray handling 7. Consequence of errors ranges from no harm to serious harm such as incorrect trays to patients, injured employees and broken equipment Work involves rotating shifts as early as 6:30 AM to as late as 11:30 PM, required to work weekends and holidays.