BASIC PURPOSE:
To wash all kitchen utensils such as pots and pans and also to clean any equipment such as mixers, braisers and steam jacketed kettles.
ESSENTIAL FUNCTIONS:

1. Wash pots and pans following A.S.I. guidelines (80%)

1. Maintain a clean work environment in dishwasher area. (10%)

1. Maintain clean walk- in coolers. (5%)

1. Help with basic food preparation when all other work is done. (5%)

Knowledge and Skills:
Education: No formal education required; high school diploma or equivalent desired.
Experience: Previous experience preferred.
Skills and Abilities:
Operate dish washing machine, dishwasher handling, floor maintenance.
JOB TITLE: Utility Person
Personnel Issues:

1. Abide by payroll, procedures (punch in/punch out) and rules of conduct as stated in the employee handbook.

1. Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for employees as well as guests.

1. Report any unusual occurrences and/or request to the immediate supervisor/MOD

1. Read and abide by all the regulations and rules of conduct stated in the employee handbook

No. Of employees supervised: None
Travel required: None.
Hours Required: Scheduled days and times may vary based on need.
JOB TITLE: Utility Person
ENVIRONMENT
Physical Job Requirements
(for essential functions only)
Lifting/Pushing/Pulling/ Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.
All of these functions are essential primarily because the heavy product associated from all the outlets. Dish, racks/ 10-15 lbs., Trash cans/ 50-70 lbs., Bus pans/ 10-15 lbs., Pushing queen Mary's, (75%)
No lifting/Pushing/Pulling/Carrying Required
Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often
Bending is necessary, dish rack stacking, storing of equipment/ dishware, unloading queens, moping/ sweeping floors, cleaning ovens also requires bending.
No Bending/Kneeling required
Mobility Describe the type(s) of mobility required to include distances and % of time involved
Full range of mobility required. Ability to travel 30-50 ft. on a regular basis through out the day. (75%)
Stationary Position
Continuous Standing Describe the reasons to include time period and frequency
Usually all day - during service hours.
No Continuous Standing Required
Climbing Stairs: Up to approx. _15-20steps_5_% of _8 hours
Climbing Ladders: Up to approx. feet% of
No Climbing Required
Driving Describe type of vehicle, distances, % of time involved and frequency
X No Driving Required
Work Environment Inside: 100 % of 8-hour shift
Work Environment Outside: % of
Describe any abnormal temperature exposures:
JOB TITLE: Utility Person
ENVIRONMENT
Physical Job Requirements
(for essential functions only)
Hearing:CriticalModerate X Minimal
Explain: Need to hear equipment/timers and communicate with other staff
Vision: X CriticalModerateMinimal
Explain: Must be able to inspect for cleanliness of dishware and kitchen
Speech:CriticalModerate X Minimal
Explain: Only enough to communicate with staff
Literacy:CriticalModerate X Minimal
Explain: Only enough to ensure proper cleaning chemicals are used on dishware.
Chemicals/ Agents Describe any chemicals/agents to include what they are, warnings and frequency of use.
Dish washing chemical. Sanitation chemicals. All purpose cleaners. (75%)
No Chemicals/Agents Used.
Protective Clothing Type: Rubber gloves, back supports, protective eye ware
Approx. _100_% of 8 hours
(Time period)
None Required.
Equipment Operation List type of equipment and frequency of use.
Dishwasher (75%), Garbage disposal (25%)
None Required.
Other Considerations
None.