Creating Life Better Here starts with you. At San Juan Regional Medical Center, we're more than a healthcare provider—we're a values-driven organization dedicated to delivering exceptional care. As a team member, you help fulfill our mission to make life better here for our community.

Required Behaviors:

• As you go about fulfilling this mission, your work habits and work relationships should embody SJRMC's values. These values are our culture and identity as an organization. Sacred Trust, Personal Reverence, Thoughtful Anticipation, Team Accountability and Creative Vitality ask more of us than merely completing a list of tasks. Our values ask for a deeper level of commitment and what is asked of us we freely give because we believe in our mission.

Required Qualifications:

• Must have Food Handler card issued by accredited provider by 1st day worked: https://www.env.nm.gov/foodprogram/food-handler-card/ 
• Must be at least eighteen (18) years of age
• Ability to work individually and in a team
• Self-directed
• Ability to prioritize
• New Mexico Driver’s License
• Speak and read English

Duties and Responsibilities:

• Demonstrates proper hand hygiene. Hands are washed as often as required to remove soil or other contamination. Change gloves as appropriate and between tasks as appropriate. A haircut or cap is always worn.
• Maintains clean and sanitary work environment. Sets up and maintains green (soap) and red (sanitizer) buckets throughout shift. The spills wiped up immediately. Food and objects on the floor are picked up immediately. The work area is cleaned and sanitized after each period of use.
• Use equipment properly and safely. Reports any equipment issues to the supervisor. Cleans and sanitizes equipment each shift as indicated by cleaning logs. Log documentation reflects equipment condition.
• Operates the ware washing machine according to proper procedure. Scrapes dishes to remove food and presoaks utensils. Inspect dishes, utensils, pots, pans for cleanliness and defects. Store clean wares in an inverted position.
• Records ware washing machine wash, rinse, and sanitize temperature each shift.  Records other equipment temperatures each shift as assigned.  Alerts supervisor if any temperature is out of range.
• Uses the Three Compartment Sink to scrap, wash, rinse, and sanitize minor equipment which is then placed in an inverted position to air dry. The wash tank water is kept clean and is changed at least every 2 hours. The chemical concentration of the sanitize tank water is monitored for proper concentration and is recorded with each refill on the Kitchen Pot Wash Test Strip Log.
• Floors are swept and scrubbed each shift or as assigned. A spill or water on the floor is mopped up immediately and wet floor signage is posted.
• Garbage cans are lined with a plastic liner.
• Garbage cans and garbage tilt trucks are emptied as needed and cleaned & deodorized at least weekly.
• Meal carts are cleaned and sanitized after each meal in the designated area. Designated meal carts are returned to the nursing units after they have been cleaned and sanitized.
• Assures all food products are received in satisfactory condition, stored, and rotated.

Other Duties:  

• Inspects deliveries for satisfactory condition, stocks & rotates product, dates product as needed and maintains the Cleaning Schedule Log and the Food Delivery Temperature & Inspection Log. 
• Delivers patient meal trays to nursing units or SJRRH as assigned. 
• Demonstrates willingness and follows through with other assigned duties.

Department Education: 

• Attends department in-services and meetings. 
• Participates in QA/PI programs when assigned.
• All assigned HealthStream modules successfully completed.
• Each employee is responsible for implementing SJRMC’s Service Standards into their daily work:

                                                          Safety, Courtesy, Effectiveness, and Stewardship

Physical Demands and Environmental Work Conditions:

• Moderate physical efforts 
• Ability to lift/carry up to fifty (50) pounds
• Frequent prolonged standing/walking
• Subject to burns and cuts
• Exposed to hazards of odors, steam, heat, humidity, and varying degrees of food service elements