The Utility (BOH) employee will assist the kitchen team in various capacities. Utility duties will consist of assisting the Chef, line cooks, Events & Hospitality Manager, Café Manager, and other kitchen team members with their daily tasks. A successful candidate will play a key role in contributing to our daily customer satisfaction goals.

The Utility (BOH) employee will properly clean and sanitize all dishes, glassware, utensils, and pans; be responsible for maintaining the dish room and dish machine. Assists in cleaning other areas of the café as requested. Prepare food to the café specifications and to set up stations for menu, assist with cooking as needed.

ESSENTIAL FUNCTIONS & RESPONSIBILITIES

General responsibilities include, but are not limited to:

• Proper operation of dish machines to company and manufacturer specifications.
• Washes and restocks all dishes, glassware, utensils, pots, and pans.
• Segregates and removes trash and garbage and places it in designated containers.
• Breaks down, cleans, and sanitizes the dish machine at the end of a shift in compliance with ServSafe and other safety standards.
• Transfers supplies and equipment between storage and work areas.
• Assists in event setup as needed.
• Set up and stocking stations with all necessary supplies.
• Answer, report, and follow executive chef or line cooks’ instructions.
• Clean up station and take care of leftover food.
• Maintain a positive and professional approach with coworkers and customers.
• Ability to speak and hear.
• Close and distance vision
• Frequently walking with some standing at times, possibly extended distances; ability to bend and climb stairs when necessary.
• Frequently lift/carry up to 25 lbs.
• Ability to reach with hands and arms in any direction and kneel and stoop repeatedly.
• Other duties as assigned. 

REQUIREMENTS

• High school graduate or equivalent vocational training certificate required. A flexible schedule and the ability to work evenings and weekends is required. 
• A degree in or working toward a degree in culinary arts, hospitality, or restaurant management from an accredited culinary school is highly desired. Previous work in food service is a plus