Beth Israel Lahey Health
When you join the growing BILH team, you’re not just taking a job, you’re making a difference in people’s lives.
Job Description The Sanitation Worker is responsible for maintaining kitchen work areas, equipment, and utensils.
Essential Responsibilities
Wash and restock patient, cafeteria, and catering dishes, pots, and pans.
Clean and sanitize tabletops, walls, and equipment.
Sweep, mop, clean, and vacuum floors.
Wash dishes by hand or place them in a dishwashing machine.
Wash worktables, walls, refrigerators, and cutting boards.
Wash pots and polish equipment.
Clean equipment using specific chemicals to ensure sanitary standards.
Remove trash and garbage to designated areas.
Transfer supplies and equipment within and between storage and work areas such as pantry and dish room.
Comply with all departmental HACCP policies and procedures.
Report all accidents and injuries in a timely manner to the manager on duty.
Attend all allergy and foodborne illness in‑service training. Participate in regular safety meetings, safety training, and hazard assessments.
Attend training programs as designated.
Demonstrate an understanding of food service safe chemicals that are used daily.
May perform other duties and responsibilities as assigned.
Required Qualifications
High school required, high school diploma or GED preferred.
0–1 year related work experience required.
Preferred Qualifications
Awareness of food safety principles.
Food service experience in a high‑volume food service establishment.
Basic cleaning and sanitation practice knowledge and work history.
Maintains high standards for work areas and appearance.
Ability to work a flexible schedule.
Must be able to work nights, weekends, rotating holidays, and extended hours as business dictates.
Attends work and shows up for scheduled shift on time with satisfactory regularity.
Competencies
Decision Making: Ability to make decisions based on specific instructions, standard practices and established procedures which generally require little or no supervision.
Problem Solving: Ability to address problems that are routine, somewhat repetitive and generally solved by following clear directions and procedures and by identifying opportunities for process improvements.
Independence of Action: Ability to follow general instructions and procedures as provided. Work is monitored by supervisor/manager.
Written Communications: Ability to read, write in English in order to understand basic safety instructions and take direction from supervisors; communicate effectively with patients, families and other medical center staff; and respond to basic questions.
Oral Communications: Ability to understand spoken English in order to follow basic safety instructions and take direction from supervisors; communicate effectively in basic English with patients, families and medical center staff in response to routine questions.
Knowledge: Ability to demonstrate basic knowledge of fundamental concepts, practices and procedures with the ability to use them in routine situations. Specialized knowledge not required.
Team Work: Ability to interact respectfully with other employees, professional staff and/or external contacts to offer ideas, identify issues, obtain information or deliver services.
Customer Service: Ability to demonstrate a positive attitude and respond to requests in a timely and respectful manner.
Social/Environmental Requirements
Work needs to occur at an average pace with intermittent breaks. Requires an average amount of attention to maintain quality of work.
Work is fairly routine from day to day. Employee follows a set pattern with any changes being communicated by supervisor.
Potential exposure to adverse environmental conditions.
Daily: Extreme cold (below 32 °F) – refrigerator/freezer; Extreme heat (above 100 °F) – hot food prep area; Exposure to dust, gas, fumes, steam, chemicals – kitchen and maintenance equipment; Protective equipment required (respirator, earplugs, mask, gloves, eyewear, etc.).
Several times a week: Noise (need to shout to be heard) – mechanical equipment; Vibration – mechanical equipment.
Health Care Status: HCW 3 – Regular provision of service in a patient care area. Examples: Unit coordinators, lead coordinator/supervisor, patient liaison, nutrition services, environmental services, registrars, information desks, security, etc.
Sensory Requirements Close work (paperwork, visual examination), color vision/perception, visual monotony, visual clarity > 20 feet, visual clarity
Physical Requirements Medium work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently. Job is physical in nature and employee needs to stand and/or move around through the majority of the shift. Requires constant walking, standing, frequent bending neck, bending waist, twisting neck, twisting waist, power grasping using both hands, fine manipulation using both hands, pushing/pulling using both hands, reaching‑above shoulder height, reaching‑below shoulder height, lifting and carrying items weighing up to 10 lb, 25 lb, or 50 lb. Rarely may involve lifting and carrying items weighing up to 75 lb, 100 lb or more.
Pay Range $17.00 – $22.88 per hour.
Vaccination Requirement All staff must be vaccinated against influenza (flu) as a condition of employment.
Equal Opportunity Employer Equal Opportunity Employer / Veterans / Disabled.
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Job Description The Sanitation Worker is responsible for maintaining kitchen work areas, equipment, and utensils.
Essential Responsibilities
Wash and restock patient, cafeteria, and catering dishes, pots, and pans.
Clean and sanitize tabletops, walls, and equipment.
Sweep, mop, clean, and vacuum floors.
Wash dishes by hand or place them in a dishwashing machine.
Wash worktables, walls, refrigerators, and cutting boards.
Wash pots and polish equipment.
Clean equipment using specific chemicals to ensure sanitary standards.
Remove trash and garbage to designated areas.
Transfer supplies and equipment within and between storage and work areas such as pantry and dish room.
Comply with all departmental HACCP policies and procedures.
Report all accidents and injuries in a timely manner to the manager on duty.
Attend all allergy and foodborne illness in‑service training. Participate in regular safety meetings, safety training, and hazard assessments.
Attend training programs as designated.
Demonstrate an understanding of food service safe chemicals that are used daily.
May perform other duties and responsibilities as assigned.
Required Qualifications
High school required, high school diploma or GED preferred.
0–1 year related work experience required.
Preferred Qualifications
Awareness of food safety principles.
Food service experience in a high‑volume food service establishment.
Basic cleaning and sanitation practice knowledge and work history.
Maintains high standards for work areas and appearance.
Ability to work a flexible schedule.
Must be able to work nights, weekends, rotating holidays, and extended hours as business dictates.
Attends work and shows up for scheduled shift on time with satisfactory regularity.
Competencies
Decision Making: Ability to make decisions based on specific instructions, standard practices and established procedures which generally require little or no supervision.
Problem Solving: Ability to address problems that are routine, somewhat repetitive and generally solved by following clear directions and procedures and by identifying opportunities for process improvements.
Independence of Action: Ability to follow general instructions and procedures as provided. Work is monitored by supervisor/manager.
Written Communications: Ability to read, write in English in order to understand basic safety instructions and take direction from supervisors; communicate effectively with patients, families and other medical center staff; and respond to basic questions.
Oral Communications: Ability to understand spoken English in order to follow basic safety instructions and take direction from supervisors; communicate effectively in basic English with patients, families and medical center staff in response to routine questions.
Knowledge: Ability to demonstrate basic knowledge of fundamental concepts, practices and procedures with the ability to use them in routine situations. Specialized knowledge not required.
Team Work: Ability to interact respectfully with other employees, professional staff and/or external contacts to offer ideas, identify issues, obtain information or deliver services.
Customer Service: Ability to demonstrate a positive attitude and respond to requests in a timely and respectful manner.
Social/Environmental Requirements
Work needs to occur at an average pace with intermittent breaks. Requires an average amount of attention to maintain quality of work.
Work is fairly routine from day to day. Employee follows a set pattern with any changes being communicated by supervisor.
Potential exposure to adverse environmental conditions.
Daily: Extreme cold (below 32 °F) – refrigerator/freezer; Extreme heat (above 100 °F) – hot food prep area; Exposure to dust, gas, fumes, steam, chemicals – kitchen and maintenance equipment; Protective equipment required (respirator, earplugs, mask, gloves, eyewear, etc.).
Several times a week: Noise (need to shout to be heard) – mechanical equipment; Vibration – mechanical equipment.
Health Care Status: HCW 3 – Regular provision of service in a patient care area. Examples: Unit coordinators, lead coordinator/supervisor, patient liaison, nutrition services, environmental services, registrars, information desks, security, etc.
Sensory Requirements Close work (paperwork, visual examination), color vision/perception, visual monotony, visual clarity > 20 feet, visual clarity
Physical Requirements Medium work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently. Job is physical in nature and employee needs to stand and/or move around through the majority of the shift. Requires constant walking, standing, frequent bending neck, bending waist, twisting neck, twisting waist, power grasping using both hands, fine manipulation using both hands, pushing/pulling using both hands, reaching‑above shoulder height, reaching‑below shoulder height, lifting and carrying items weighing up to 10 lb, 25 lb, or 50 lb. Rarely may involve lifting and carrying items weighing up to 75 lb, 100 lb or more.
Pay Range $17.00 – $22.88 per hour.
Vaccination Requirement All staff must be vaccinated against influenza (flu) as a condition of employment.
Equal Opportunity Employer Equal Opportunity Employer / Veterans / Disabled.
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