POSITION SUMMARY:
Under the direction of the Kitchen Supervisor, the Utility Worker performs activities related to cleaning and dishwashing duties, and other activities as assigned.
Essential Responsibilities:
The primary responsibility of the Utility Worker is to wash dishes, pots and pans and keep a sanitary environment that will contribute to prevent the transmission of disease -carrying organisms.
Consistently follows proper procedures in setting up and breaking down the dish washing machine, the 3-compartment sink and other equipment.
Follow proper pot washing procedures.
Responsible for cleaning the dishwashing machine after each meal.
Records temperatures and ‘PPM’ sanitation in the three-compartment sink.
De-limes equipment’s on schedule according to policy.
Maintains equipment by proper care.
Follows equipment’s safety precautions and operating procedures.
Responsible for proper scraping, pre-soaking, washing, re-stocking and returning of all china, dishes, utensils, pots and pans to their respective areas.
Returns unclean dishware, utensils and pots to soak and re-clean.
Removes trash and boxes after each meal and disposes of them properly.
Delivers and retrieves carts on a timely basis.
Stores supplies in the correct location.
Demonstrate a clear understanding and practice safety measures in the work area.
Stores chemicals away from food and paper supplies.
Responsible for maintaining cleanliness of all carts, walls, floors and ceilings in the kitchen/cafeteria area at all times.
Cleans all equipment according to specified manufacturer guidelines.
Sweeps and mops floors as needed and when scheduled.
Uses correct procedure and proper chemical solutions according to MSDS.
Uses wet floor signs and mops spills immediately.
Maintain cleaning solutions and equipment in an orderly manner in designated areas.
Follows daily/weekly cleaning schedules and standards for all items.
Responsible for cleaning all refrigerators inside and out.
Clean behind all equipment.
Participates in a post-meal cleanup task as assigned.
May be cross-trained in other areas where applicable.
Participates in CQI.
Ensures completion of daily activities.
May be required to vary shifts and/or weekend rotation, and overtime as the needs of the department dictate.
Prepares, loads, transports and cleans food carts.
Skills and Abilities:
- Ability to relate cooperatively and constructively with others.
- Perform routine or repetitive and organized work.
- Communicate well with many different kinds of people.
- Maintains a professional appearance at all times.
- Able to comprehend verbal and written instruction in English.
- Use math to figure out the cost and make changes.
- Use eyes, hands, and fingers at the same time to operate an adding machine, calculator, or personal computer.
- Deal with the public with tact and courtesy.
- Stands and walks for a long period of time.
- Bilingual (English/Spanish) required.
Physical Demands:
Heavy Work: This position is primarily heavy work in nature. The maximum amount of lifting is one hundred pounds. Exerts up to 20lbs. of force occasionally, and 10lbs. of force frequently to lift, carry, pull or push, or otherwise to move objects. Walking and standing to a significant degree at a production rate.
Environmental Conditions:
Exposure to heat up to 140 degrees, cold temperatures below zero, fumes, and noises from operation of food processing equipment's odor and wetness. Exposure to moisture sufficiently high to cause marked bodily discomfort. Exposure to fire, slippery floors, mechanical and electrical food service equipment’s, and institutional grade sanitation equipment’s and chemicals.
Reasoning Development: Apply principles of logical or rational thinking to carry out instructions furnished in written, oral and diagrammatic form. Draw and interpret an extensive variety of instructions and deal with standardized situations and concrete variables.
Mathematical Development:
General Math: Practical application of fractions, percentages, ratio, and proportion, mensuration. Perform arithmetic operations involving American monetary units.
Language Development:
Reading: Read and understand instruction, and safety rules.
Writing: Write sentences with proper format, punctuation, spelling and grammar, using all parts of speech.
Speaking: Conversant in the theory, principles, and methods of effective and persuasive speaking, voice and diction, phonetics, and discussion and debate.
Relationships to Data, People and Things:
Data:
Copying: Transcribing and posting data, carrying out or reporting prescribed action in relation to information produced or furnished.
People:
Speaking /Signaling: Talking with and/or signaling people to convey or exchange information. Giving assignments and/or directions to helpers or assistants
Things:
Handling: Using body members, hand tools and/or special devices to work, move or carry objects or materials. Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tools, objects or material.
To do this job, you must have the following vocational preparation or the amount of education and/or experience:
Vocational:
Vocational Education, apprenticeship, on-the-job training or essential experience in jobs that lead to food service responsibilities.
Education:
High School Diploma or GED.
