Description

Dining Services - Service / Utility 

REVISION DATE:

6/12/2023

CLASSIFICATION:

Full-time, as scheduled, Non-Exempt 

REPORTS TO: 

Service - Shift Lead (Lead Cook or Catering Mgmt as appropriate)

JOB PURPOSE:

Perform assigned duties to maintain kitchen, serving and dining areas, equipment, and utensils in a clean, orderly condition. 

ESSENTIAL DUTIES:

1. Assist with the setup of the dish room before each meal. 

2. Place dishes on the machine to get the best possible washing action. 

3. Handles all dishwares carefully so as to keep breakage at a minimum. 

4. Check dishes as they come from the machine to be sure they are clean. 

5. Returns clean dishes, glassware, and utensils to the proper place on the serving line. 

6. Cleans conveyor belts on the dish machine and dish accumulator as needed. 

7. Cleans inside and outside of the machine after each meal. At the end of day, assist with the draining of the machine and break down for proper cleaning. 

8. Cleans walls and floor after each meal. 

9. Clean and sanitize tables and vacuum floors. 

10. Routine monitoring of dish room and dining room areas for litter and debris removal. After meals, remove all trash to the collection areas.

11. Assists with the set-up, service and cleanup of special functions as requested. 

12. Attends service training sessions on chemical, safety, and equipment requirements. 

13. Performs other related duties as may be required.

EQUIPMENT USED:

Primary:

Dish Machine Dish Carts Vacuum Cleaner

Secondary:

Hot and Cold food service wells and holding units Temperature Probe

Frozen dessert machines Dining Services Equipment

Carts Golf Cart

Any relevant kitchen equipment

MANUALS AND REFERENCES:

Dining Services Operations Manual OSHA Regulations

Health Code Regulations MSDS Regulations

VA ABC Guidelines Staff Handbook of Personnel Policies and Procedures

ORAL OR WRITTEN REQUIREMENTS:

Basic English-language verbal and written skills for understanding, interpretation, and completion of verbal and written assignments. This will require the ability to read recipes, rules/regulations, and to utilize the above reference manuals. Effective verbal communication skills necessary to provide courteous, responsive service to students, employees, and guests. Basic mathematical skills for determination of quantities and related record keeping. 

WORKING CONDITIONS:

Tasks require the ability to stand or walk, with very little sitting, and continuously perform essential job functions. Work schedule, (w/ appropriate breaks) full time - approximately 40 hours per week, part time - approximately 20 to 30 hours per week. Flexibility to include nights and weekends is required. Overtime may be necessary due to time pressures. Some tasks involve climbing stairs, bending, stooping, kneeling, and lifting approximately 40 pounds, using proper lifting techniques. Work may be required to be performed in confined work areas with humid, extreme temperature ranges. Tasks require the ability to withstand working with hands in water. Frequent exposure to various cleaning chemicals, smoke, spices and odors will occur. This position is designated as Essential Personnel as outlined in the Staff Handbook of Personnel Policies and Procedures.

MINIMUM EXPERIENCE:

Experience working in food service operations preferred, but not required.

MINIMUM EDUCATION:

One to four years education at the high school level or equivalent education and experience that provides the required knowledge, skills and abilities.

EOE.

The University of Lynchburg is committed to diversity within its community and welcomes persons of color, women, and Indigenous/Aboriginal people of North America, persons with disabilities, the LGBTQIA community, and others who may contribute to the further diversification of the University of Lynchburg community.

Qualifications