Overview

Summary of Responsibilities:

Cleans, sanitizes and returns to service all pots, pans, utensils and major equipment in the Cafeteria. Performs other general cleaning, and assists with hot and cold production. Under direct supervision and at times independently, is responsible for making a limited range of decisions, escalating to lead workers and updating management when necessary.

Responsibilities

Position Responsibilities:

• Prepares all pots, pans, trays, utensils, etc., washes and sanitizes them in accordance to Safe Serve standards and returns them into service.

• Cleans and sanitizes all major pieces of cooking equipment and drain pans in the Cafeteria.

• Performs daily, weekly and monthly maintenance on the pot washer.

• Cleans, sanitizes and reassembles all trucks, cabinets and racks as scheduled and completes maintenance checklist for each one to ensure proper operation, scheduling repairs with facility services as needed.

• Assists hot production with placing foods to be cooked in pans and trays.

• Assists cold production with cleaning and prepping of cold foods, fruit and vegetables.

• Maintains cleaning chemicals, supplies and personal protection equipment according to OSHA standards.

• Provides direction to the utility staff in the absence of the lead worker and night cook.

• Removes, cleans and replaces ventilation filters, and cleans exhaust hood systems and stainless steel skirts.

• Empties garbage cans, and prepares cardboard boxes for transport to the dumpster.

• Sweeps, mops, and sanitizes kitchen and dining room floors daily.

• Completes personal sanitation log daily and ensures all tasks are completed, checked and signed off.

• Reports all maintenance repairs to facility services promptly and informs management.

• Covers utility worker tasks and dish room positions as needed during absences.

• Assists on the receiving dock by transporting food and supplies, and storing them according to HACCP procedures.

• Performs other duties as assigned by management.

Qualifications

Selection Criteria:

• Proven experience handling multiple duties and completing assigned tasks accurately and on a timely basis. Must cite examples of experience in planning, executing and maintaining a project from start to finish.

• Demonstrated ability to follow rotating schedules and timelines, managing tasks and recording performance in a log book.

• Proven experience adapting and demonstrating flexibility associated with changes to policies, procedures and processes.

• Demonstrated ability to understand and follow directions.

• Proven ability to learn to take apart kitchen equipment, clean and sanitize it before correctly reassembling and storing it.

• Demonstrated ability to effectively handle routine situations while maintaining high volumes of work.

• Proven examples of dependability and dedication to work processes.

Work Setting:

• Ability to stand continuously, walk, reach, bend, push, pull, climb, balance, stoop, kneel, crouch, crawl and lift a maximum of 35 lbs. unassisted and up to 50 lbs. assisted.

• Ability to make substantial repetitive movements (motions) of the wrists, hands, fingers, arms, shoulders, hips and waist.

• Frequent exposure to noise, dirt, odors, temperature extremes, and potentially hazardous tools and equipment.

Educational Requirements:

• High school diploma or GED.

Computer Skills and Knowledge of Hardware & Software Required:

• Working knowledge of internet browser and email.

Certifications & Licenses (i.e., Series 6 & 63, CPA, etc.):

• Safe Serve Certified within six months of date of hire.

Position Demands:

• Extended hours required during peak workloads or special projects.