Utility Associate​/Dishwasher

Description

Department:
Dining Services

Exempt Status:
Non‑Exempt

Supervisor:
Executive Chef

Perform a variety of food service functions in maintaining clean and sanitary condition of food service areas, facilities, and equipment. May assist in some aspects of food preparation, storing food, and non‑food supplies.

Essential

Job Duties:

(Other duties will be assigned as needed) Must be willing and able to do the following:

• Always exemplify community standards of cleanliness, sanitation and operational organization.
• Responsible for adhering to food quality, appearance and presentation standards always.
• Perform kitchen activities including ware‑washing system set‑up and break down, dish washing, pot washing, general cleaning duties, storing of food and non‑food supplies, and prep production.
• Assist serving staff with setting of tables and workstation areas as well as clearing tables.
• Clean and sanitize production equipment, work surfaces, ware‑washing system, and areas in kitchen.
• Knowledge of diets provided and served correctly per Policy and Procedure.
• Empties trash containers as required
• Attends in‑service training and education sessions as assigned.

6 months previous utility / dish washing experience preferred

Ability to set up and operate dish washing equipment.

Kitchen organization and preparation hands‑on responsibilities

Teamwork role with all Culinary Services staff

Knowledge in areas of local Health Department, OSHA, and other regulatory agencies

Good communication skills (oral and written)

Good inter‑department communication and teamwork skills

Lifts and carries up to 50 lbs. occasionally

Pushes and pulls up to 50 lbs. occasionally

Climbs, reaches, bends and twists occasionally

Talks and listens frequently

Stands and walks 3‑8 hours per day (combined)

Employee handles food frequently

Works indoors

Must be able to push and pull bus carts and tray carts weighing up to 100 lbs.

Must be able to perform sweeping/mopping functions with ease.

May be exposed to quick variance of hot and cold temperatures from ovens and freezers. May be exposed to industrial cleaning chemicals, and to hot water temperatures regularly