Environmental Services Worker/Multi Skilled Worker l - $1,000 Sign on Bonus!

Keefe Memorial Hospital; Cheyenne Wells (CO); On-site; USD 46,849,000 - 63,583,000; Full time

Job summary

Keefe Memorial Hospital in Cheyenne Wells, CO 80810 is seeking staff for Environmental Services and dietary roles. The position is full-time, onsite, with an hourly wage range of $16.35 to $22.19.

Duties include cleaning patient rooms and common areas, laundry, and food service support within the hospital dining program. Applicants should have a high school diploma or equivalent; SerSafe certification is preferred.

Qualifications

• High school diploma or equivalent.
• Experience as a cook in healthcare setting preferred.
• Must be at least 19 years old to operate kitchen equipment.

Responsibilities

• Performs routine cleaning of patient rooms, nursing units, offices, clinical areas, waiting areas, lobbies, restrooms, and corridors.
• Performs laundry service in house and complies with all safety codes.
• Transports trash and hazardous waste to appropriate disposal area; replenishes supplies.
• Follows infection control practices including hand washing, Standard Precautions, and isolation precautions.

Education

High school diploma or equivalent

SerSafe Certification

Job description

Job Details

Job Location: Keefe Memorial Hospital - Cheyenne Wells, CO 80810

Position Type: Full Time

Education Level: High School

Salary Range: $16.35 - $22.19 Hourly

Job Shift: Any

Environmental Services Responsibilities

• Performs all assigned tasks in a professional manner to reflect the highest integrity of the Environmental Services Department for assigned shift.
• Performs routine cleaning of patient rooms, nursing units, offices, clinical areas, waiting areas, lobbies, lounges, restrooms, and corridors in a clean, neat, and sanitary manner with minimal supervision according to established quality standards.
• Performs detailed cleaning of the patient rooms by following checklist or as instructed by the Director of EVS.
• Performs laundry service in house and complies with all safety codes in doing so.
• Completes work assignments in a timely manner.
• Utilizes the appropriate chemicals and supplies according to procedure.
• Uses and maintains equipment properly.
• Always introduces self to patients, families, and visitors.
• Reports safety hazards as appropriate.
• Transports trash and hazardous waste to appropriate disposal area.
• Replenishes supplies.
• Follows all infection control practices including hand washing techniques, Standard Precautions, and isolation precautions.
• To apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Utilizes provided resources effectively, such as equipment operation manuals and Safety Data Sheets (SDS).
• Assists with cleaning and maintaining carpet and tiled floors by using heavy equipment to clean, strip, and wax floors.
• Snow removal and/or yard cleanup depending on season.
• Enhance professional growth and development through participation in educational programs, trainings, current literature, in‑service meetings, and workshops.
• Shows responsibility for own professional practice and ongoing education.
• Performs other duties as assigned.

Dietary Responsibilities

• Check current census before each meal preparation.
• Check for new diet orders.
• Check diet cards and cross‑reference with diet order.
• Communicate with nurses to assure patients dietary needs are met.
• Conduct patient rounds at least once daily to review diet requests, preference, and concerns.
• Document meal and fluid consumption when picking up patient trays.
• Prepare patient meals following prescribed diet.
• Prepare late trays as needed for patients.
• Prepare entrees, side dishes, salads, drinks and desserts for upcoming meal.
• Prepare special order menu items as needed.
• Adjust recipes based on need.
• Prepare coffee for cafeteria.
• Prepares meals for special events, e.g., board and staff meetings, employee events.
• Prepare salad bar for cafeteria and refresh lettuce and condiments as needed.
• Prepare food requiring advance preparation per protocol and dietary regulations.
• Taste test all entrée and side dishes.
• Cleans and disinfects all work areas per protocol including pots and pans, range grill, and steam table.
• Cleans and disinfects pot and pans per protocol.
• Test chlorine sanitizing solution using chlorine test strip using in pot & pan sink.
• Empties trash cans as needed.
• Prepare and deliver patient snacks.
• Functions as food service manager in his/her absence.
• Prepare entrée, vegetables, side dishes and desserts for cafeteria.
• Utilizes batch cooking to keep vegetable fresh on cafeteria serving line.
• Cleans cafeteria dining room after each break period, lunch and supper.
• Delivers late trays as needed.
• Stocks nourishment center in acute refrigerator and cupboard as needed.
• Inspects and documents all patient refrigerator and freezer temperature on a daily basis.
• Serve employee in cafeteria line at lunch and supper.
• Perform all other duties assigned by Food Service Manager.

General Requirements

• Demonstrates commitment to the organizational mission, vision, and core values.
• Knowledge of federal and state regulations related to relative practice area.
• Ability to make sound decisions for departmental delivery of care/services.
• Maintains current knowledge of department and hospital operations, local and industry trends and practices, market forces and outside regulatory requirements.
• Demonstrates effective relationships with hospital staff, patients, public, outside agencies, and providers.
• Communicates effectively verbally and in writing.
• Maintains confidentiality of patient information.
• Exercises professional judgment, courtesy, and professionalism in daily interactions with others.
• Establishes and maintains effective working relationships with health care team members and diverse patient populations.

Education and/or Experience

• High school diploma or equivalent.
• Experience as a cook in healthcare setting preferred.
• Must be at least 19 years old to operate kitchen equipment.

Certificates, Licensure, Registrations

• SerSafe Certification Required within 3 months.