Job Description

Location: Ashland,Montana,United States

Dishwasher/Custodian I - Evening

St. Labre Indian Catholic School

Pretty Eagle Catholic Academy

St. Charles Mission School

Job Description:

Job Title: Dishwasher/Custodian I- St. Labre

Department: Food Service

Reports To: Food Service Supervisor

FLSA Status: Nonexempt

Salary Grade: 2B ($10.90-$12.42-$13.94)

Location: St. Labre Cafeteria

Approved Date: 07/01/2022

SUMMARY

The Custodian/Dishwasher works to provide a clean, safe, and pleasant dining atmosphere for the

students and staff of St. Labre.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be

assigned. *Indicates the non-essential duties and responsibilities. Nothing in this job description restricts

St. Labre's right to assign or reassign duties and responsibilities to this job at any time.

• Prepares for breakfast and lunch by setting down tables/chairs in the dining room, transferring milk from
• the walk-in dairy cooler to the milk cooler in the serving area, checking that all trash cans are emptied and
• relined, and refilling all paper and soap dispensers.
• Prepares the dish room by filling silverware bins with water & soap, filling dish machine with water,
• checking dish machine supplies, and checking all gauges on dish machine to make sure it is operating
• properly.
• Operates the dish machine during breakfast and lunch. Manually washes pots and pans before they are
• sent through the dish-machine. Puts away all clean dishes in appropriate place.
• Cleans and sanitizes all counters, sinks, and shelves in the dish-room after each meal.
• Sweeps and mops the dining room, serving area, dish-room, mop-room, and entry way after breakfast and
• lunch. Mops up all spills immediately.
• Cleans and sanitizes bathrooms after breakfast and lunch according to established procedures.
• Washes doors, glass, crash-bars, and door handles after each meal.
• Cleans and sanitizes all counters, sinks, and shelves in the dish-room daily after breakfast and lunch.
• Empties all garbage cans and relines the cans after breakfast and lunch. Washes and sanitizes cans often
• to control insects, bacteria growth and bad odor.
• Checks in supply orders as they are delivered. Refuses any damaged goods. Reports to Head Cook and
• FS Supervisor any items damaged or short on delivery truck so credits may be obtained.
• Helps mark all incoming supplies with price and date received and stocks shelves in the storeroom,
• freezers, and coolers, following the First In--First Out Policy.
• Assists Cooks in organizing the freezers daily and makes sure all frozen foods are stored off the floor
• according to sanitation regulations.
• Stores all chemicals safely away from food and food service supplies. Insures chemicals are not
• accessible to students by keeping door locked and everything put away when not in use. Also helps to
• maintain MSDS manual for all chemicals.
• Cleans and organizes mop/chemical room as needed. Puts supplies away in appropriate and orderly
• manner.
• Prepares a list of nonfood items needed and submits to FS Supervisor so items can be ordered. Also,
• works with Head Cook or FS Supervisor to compile an order for frozen food supplies needed for menu or
• requisitions.
• Records (on designated form) all food and nonfood supplies used.
• Transfers frozen foods needed for the menu to the cooler for safe defrosting.
• Physically counts and records all frozen food and non-food (janitorial & dish room) supplies on hand the
• last day of each month. Compares physical count to perpetual inventory and justifies any discrepancies.
• Operates commercial floor machines to maintain (strip, seal, and wax) hard floor. Vacuums rugs in dining
• Flushes (with hot running water) all floor drains at least twice a week.
• Observes physical condition of all equipment and facilities and makes sure any problems are reported and
• corrected immediately. Completes work orders and submits to FS Supervisor or FS Director or to the
• maintenance department. Follows up on work order (by informing Head Cook or FS Director) if repair is
• not completed right away.
• Immediately reports all accidents, personal injuries, and any "near misses" to the Food Service Supervisor
• or Food Services Director.
• Helps in the kitchen or on the serving line or other areas as instructed by the Head Cook or FS Supervisor
• or Director.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skill, and/or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential

functions.

EDUCATION and/or EXPERIENCE

High School Diploma or General Education Degree (GED) preferred; and

One to six months related experience and/or training preferred

KNOWLEDGE, SKILLS, AND ABILITIES

• Excellent interpersonal skills; demonstrating the ability to get along with others during daily contact with
• supervisor, co-workers, students, staff, and sales/delivery people.
• Working knowledge of Food Service Safety and Sanitation; use and care of Food Services equipment; and
• food preparation.
• Ability to work independently with little supervision.
• Ability to read and write routine reports.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and
• procedure manuals.
• Ability to perform basic mathematical operations; adding, subtracting, dividing, and multiplying whole
• numbers, fractions, and decimals.
• Respects the teachings of the gospel of Jesus Christ in private, personal, and public life.
• Commitment to the mission of the Roman Catholic Church in Native American education.
• Sensitivity to, and appreciation of Native American people and their cultures.
• Ability to serve as an appropriate role model for students.

CERTIFICATES, LICENSES, REGISTRATIONS

Valid Montana driver's license preferred

Food Service Safety and Sanitation Certificate (within the probation period)

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to

successfully perform the essential functions of this job. Reasonable accommodations may be made to

enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; bend, push; and

stoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands, arms, and

shoulders while moving, preparing, or serving food or sweeping, mopping or cleaning. The employee is

frequently required to talk or hear. The employee must frequently lift and/or move up to 50 pounds of

weight while preparing or moving food items and stocking shelves.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters

while performing the essential functions of this job. Reasonable accommodations may be made to enable

individuals with disabilities to perform the essential functions.

WORK HOURS

Regular school year work schedule is one full week before the first day of teacher orientation and two full

weeks after the last day of school; 40 hours a week, 8 hours a day with two 15 minute breaks and a 30

minute lunch break. Due to special functions for the school, parish, Youth & Family Services, or Human

Resource departments, overtime is often required. Work schedules and hours may be rotated or adjusted

by the Head Cook or Food Services Director. Summer employment in the cafeteria is not guaranteed.

DRESS CODE, PERSONAL HYGIENE, OTHER

Because of the safety factors involved in preparing and serving food, excellent personal hygiene practices

must be followed. Body, hair, fingernails, clothing and shoes must be clean when reporting to work.

Hair restraints, uniforms and slip-resistant hard-toed shoes with adequate arch support are required at all

times while on duty. Uniforms will be provided by St Labre. Employees will change into their uniforms

and work shoes when arriving for work. Uniforms will be laundered and stored at work. Aprons and

serving gloves, and protective gloves are also required much of the time. Protective safety gear is required

when specified by material safety data sheets.

Jewelry, artificial nails, sleeveless shirts, short shorts, short skirts, sandals, torn or stained clothing,

T-shirts that promote drugs, alcohol, tobacco, or obscene language, are not permitted.

Preparing or serving food is prohibited when there are open or infected cuts or sores on any exposed part

of the body. Cuts, sores, or acne must be properly treated or covered.

Working with or near food is also prohibited while experiencing a sore throat or flu-like systems.

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