Job Title: Utility Person Department: Dietary
Name: Date of Hire:
Job Summary:
Keeps all parts of the Kitchen and food storage areas clean and neat. Puts away all stock as it is delivered. Assists Cook at times with preparation and service of meals.
Performance Requirements:
Responsibilities:
Being able to put both fresh, dry and frozen stock away in a proper manner. Wash all pots and pans including all food service equipment in accordance with sanitary regulations. Mop and sweep floors.
Physical Demands:
Has good emotional and mental health, emotionally stable and mature, walks, bends, stands and assists with lifting up to 50 pounds in food service and storage areas, pushing and pulling of service carts. Reaches above and below shoulder level.
Special Demands:
Ability to work under pressure during meal times and under conditions of frequent interruption. Courtesy and tact in dealing with residents.
Works under close supervision, performing routine repetitive tasks.
Qualifications:
Education And Training:
High School or equivalent with ability to follow simple written and oral instructions.
Experience:
No previous experience is needed. Some kitchen experience is desirable.
Job Relationship:
Source:
Kitchen workers and waitresses from hotels, restaurants, other health care facilities, etc.
Promotion From:
No formal line of promotion.
Promotion To:
No formal line of promotion.
Supervised By:
Administrator, the Director of Dietary, the Assistant Director of Dietary, the Evening Diet Aide Supervisor, Chef and Cook on duty.
Workers Supervised:
None.
Interrelationships:
None.
Essential Duties:
1. Keeps pots and pans cleaned and sanitized in accordance with State and Federal Guidelines.
2. Brings up supplies from Stock Room on a daily basis.
3. Empties and cleans all trash cans in kitchen area.
4. Is responsible for all deliveries to be put away in a timely and organized manner.
5. Sweeps and mops kitchen, store room, downstairs store room.
6. Performs all cleaning duties listed on the Kitchen cleaning schedule.
7. May assist the Cook in food preparation and / or service.
8. Shows courtesy and respect for residents and other personnel at all times.
9. Is responsible for setting up special functions.
10. Use clean mop head, double bucket system
11. Performs related duties as assigned.
12. Checks paper towels and soap dispensers daily and refills as necessary.
13. Keeps recycle room clean and orderly.
Non-Essential Duties:
1. Any other task as assigned by the Administrator, Director of Dietary or the Assistant Director of Dietary.
2. Attends twelve (12) inservice programs per year.
3. May sit on committees as necessary.
4. Ability to follow in infection control procedures.
Working Environment:
Works in a clean, well-ventilated and well-light kitchen. Must be able to withstand heat while working around stoves and ovens, and changes in temperature when going in and out of refrigerated or deep freeze areas. Must be cautious while working with kitchen equipment to avoid cuts and burns and while working on wet and slippery floors to avoid falls.
Tour of Duty:
930-6, flex, Hours vary according to staffing needs. Works alternate holidays. Available when kitchen closes for special cleaning assignments
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