Utility Team Member - Dishwasher - Part Time with Benefits (8 Hour Shifts between 5:30a - 8:00p[...]

Frederick Health; Frederick (MD); On-site; USD 10,000 - 60,000; Part time

Job summary

Frederick Health is seeking a part-time Utility Team Member to perform essential dishroom duties in support services. This role involves maintaining cleanliness in the dishroom, operating dish machines, and record-keeping, with the opportunity to receive job training. Candidates should have a positive attitude, attention to detail, and the ability to work in a fast-paced environment.

Benefits

Health, Dental and Vision insurance

Paid Time Off program

403B retirement plan with employer match

Educational assistance program

Employee Assistance Program

Qualifications

• Must stand for extended periods and bend/lift as required.
• Previous Food Service experience preferred.
• Demonstrated ability to operate simple equipment without supervision.

Responsibilities

• Washes, rinses, and sanitizes pots and pans.
• Maintains cleanliness and sanitation of the dishroom.
• Records dish machine temperatures at all three meals daily.

Skills

Organization

Attention to detail

Communication

Education

High School Diploma or equivalent

Job description

Utility Team Member - Dishwasher - Part Time with Benefits (8 Hour Shifts between 5:30a - 8:00p, E/O Weekend) Rotating Holidays

Job Category: Support Services

Requisition Number: UTILI010402

Apply now

• Posted : May 27, 2025
• Part-Time
• On-site

Locations

Showing 1 location

Description

Job Summary:

Supports, and is responsible for incorporating into job performance, the Frederick Health (FH) mission, vision, core values and customer service philosophy and adheres to the FH Compliance Program, including following all regulatory requirements and the FH Standards of Behavior.

Example of Essential Functions:

• Performs Dishroom Duties.
• Washes, rinses and sanitizes pots and pans.
• Changes water as necessary in dish machine and pot skin.
• Scrapes, loads and unloads dishes from dish machine.
• Maintains overall cleanliness and sanitation in dishroom. Including tables, wall, floor, conveyor belt, shelves, and drains.
• Safely and sanitarily disassembles and thoroughly cleans all inner components of, and the inside of the machine daily for routine cleaning and assembles at start of shift.
• Delimes dish machine on a weekly basis as assigned.
• Maintains all departmental soap and paper towel dispenser with soap and towels daily.
• Cleans and sanitizes inside of patient meals delivery cars daily.
• Record Keeping.
• Dish machine temperatures recorded at all three meals daily.
• Pot sanitizer log filled out 3X per day.
• Reports any unsafe conditions to manager and/or POM as necessary.
• Disposes of trash within kitchen and cafeteria in a timely and neat manner.
• Utilizes cardboard recycling compacter/breaks down boxes.
• Trash carts and cans are cleaned and sanitized daily or as needed.
• Transport used grease from kitchen to exterior barrels and maintains high level of cleanliness in area.
• Floor is thoroughly swept each shift per assigned area including behind and under tables and equipment, storerooms and walk-ins.
• Mops flor thoroughly with clean water, changes water as necessary.
• Places Wet Floor signs as needed.
• Project Cleaning.
• Complete assignments completely with minimal supervision.
• Other.
• Uses Chemical safely per manufacturer’s guidelines.
• Use proper chemical for specific task.
• Completes other Duties as assigned.

Required Knowledge, Skills and Abilities:

• Job training provided.
• Ability to operate simple equipment without supervision such as compactor and dish machine.
• Must be able to stand for extended periods of time.
• Bend and lift for majority of day to include pulling trash, sweeping, and mopping of floors.
• Loading and unloading dish machine.
• Ability to work in noisy environment whit exposure to hot temperatures and noise in dish room area.
• Demonstrated organization skills.
• Attention to detail, with the ability to produce accurate work.
• Excellent written and oral communication skills in order to effectively interact whit employees, managers and outside including patients.

Minimum Education, Training, and Experience Required:

• Prefer High School Diploma or equivalent.
• Previous Food Service experience helpful but not required: on the job training provided.

Must demonstrate and maintain current knowledge and skills in providing appropriate care/contact for patients in the following age groups.

__Performance of job does not require patient contact

Physical Demands:

Medium-Heavy Work – Lifting up to 75 pounds on an infrequent basis (less than one lift every three minutes) and/or carrying up to 35 pounds while walking.Pushing or pulling up to 115 pounds infrequently or greater than 115 pounds occasionally (no more than once per hour).

Ergonomic Risk Factors:

Repetition :Repeating the same motion over and over again places stress on the muscles and tendons.The severity of risk depends on how often the action is repeated, the speed of the movement, the required force and muscles involved.

Forceful Exertion :The amount of physical effort required to perform a task (such as moving patients) or to maintain control of equipment or tools.The amount of force depends on the type of grip, the weight of an object or person, body posture, the type of activity and the duration of the task.

Awkward Posture :Posture is the position your body is in and its effect on the muscle groups that are involved in the physical activity.Awkward postures include repeated or prolonged reaching, twisting, bending, kneeling, squatting, working overhead with your hands or arms, or holding fixed positions.

Contact Stress :Pressing the body hard on sharp edges can result in placing too much pressure on nerves, tendons, and blood vessels.For example, using the palm of your hand to hit or stick objects can increase risk of musculoskeletal disorders.

Working Conditions:

• Bloodborne Pathogens Exposure Risk:Category C – NO exposure to blood or body fluids.

Reporting Relationship:

Reporting to the Food Production Manager. Receives oversight and direction from the Clinical, Patient Services and Retail Managers as well as the Director, Food and Nutrition.

Caring for you as you care for the CommUNITY
Frederick Health offers a comprehensive and affordable benefits package. Health, Dental and Vision insurance are offered the 1st of the month after 30 days of employment to all employees hired to work at least 20 hours per week and we offer multiple plans to best meet your and your family's needs. Life insurance, Short-Term Income Replacement and Long-Term Disability are employer paid for eligible employees. Frederick Health offers a robust Paid Time Off program for eligible employees. Our 403B retirement plan helps you save for your retirement and includes an employer match to eligible employees. All employees have access to free financial planning sessions. We also offer an educational assistance program to support your education goals as well as an employer paid Employee Assistance Program.

Pay is based on experience, skills and education. If position is part-time, salary will be pro-rated based on scheduled hours. The pay range may also vary within the stated range based on specialty if applicable. Non-Exempt positions may have shift differential and/or Overtime paid, if applicable.

Hourly Range: $16.39-19.54

Food and Nutrition
Part-time - 40 hours bi-weekly
8 hour shifts between 5:30a - 8:00p
Every other Weekend and Rotating Holidays

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.