CULINARY OPERATIONS HOUSEKEEPER

Job Description

Job Description

Department

Culinary Operations

Reports to

Culinary Operations Director II

Position Purpose

Performs the day-to-day activities of housekeeping for Berry Dining Hall and kitchen areas in accordance with current Federal, State and Local standards and will be directed by the Culinary Operations Director II or Culinary Operations Kitchen Manager I to ensure that the facility is maintained in a clean, safe, and comfortable manner.

Required Qualifications

Must be able to speak and understand English.

Must be able to read, write and follow oral and written directions.

Must be at least 21 years of age, to operate Annandale Vehicles / Golf Carts, employee must have a valid Class C Georgia Driver’s License with 3 years driving experience, proof of vehicle insurance, and meet company policy regarding MVR requirements.

Must meet state requirements regarding a GBI and FBI criminal history record check which requires fingerprinting.

Must undergo and pass a drug screening and screening for Tuberculosis.

Major Duties and Responsibilities

Performs day-to-day housekeeping functions and specific tasks as assigned; cleans, washes, polishes, sanitizes, deodorizes and disinfects all areas and items in the facility including furnishings, fixtures, ashtrays, trash bins, windows, mirrors, floors, carpets, walls, ceilings, bathrooms, etc., using proper cleaning and disinfecting solutions and procedures; ensures that work areas are maintained in a clean, safe, comfortable and attractive manner, clearly marked with caution or safety signs as required; ensures that work areas are free of all hazardous objects and that all equipment, tools and supplies are properly stored at all times; ensures that established Universal Precautions and infection control, isolation, fire, safety and sanitation practices and procedures are maintained and followed when performing housekeeping duties; and promptly reports all hazardous conditions and equipment to the Culinary Operations Director II or Culinary Operations Kitchen Manager I.

Maintains resident confidentiality; treats villagers with kindness, dignity, and respect; and knows and complies with the Resident’s Rights rules.

Ensures that work and cleaning schedules are followed and reports all incidents and accidents to the Culinary Operations Director II or Culinary Operations Kitchen Manager I.

Ensures that equipment, work, and supply areas are properly cleaned and stored; ensures that an adequate level of housekeeping supplies is always maintained and advises the Culinary Operations Director II or Culinary Operations Kitchen Manager I.

Attends and participates in orientation, training, in-service educational activities, and staff meetings as assigned.

Performs other duties as assigned.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities.

Personal Skills and Traits Desired / Physical Requirements

• Ability to read, write and speak English.
• Ability to apply common sense understanding to carry out detailed written and oral instructions.
• Ability to deal with problems involving few concrete variables in standardized situations.
• While performing the duties of this job, the employee is regularly required to use hands; use fingers; handle or feel; reach with hands and arms; talk; and hear. The employee frequently is required to sit, stand, and walk; climb or balance; stoop, kneel, crouch, bend, or crawl.
• Employee is required to lift up to 25 pounds and / or move up to 75 pounds (with assistance).
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• Employee is required to transport (drive) and assist Villagers in and out of vehicles.
• Employee is required to perform CPR / First Aid.

FT (40) 6am - 2 : 30p (Monday, Tuesday, Wednesday, Friday, & Saturday)