JOB SUMMARY

Working in accordance with established policies and procedures and/or specific instructions from the Chef and other management staff. The Utility Worker may perform several kitchen activities including washing and sanitizing of pots, dishes, and carts; operating dish washing machine; general cleaning duties while maintaining kitchen sanitation; stocking and storing of food and non-food supplies; receive store and deliver supplies and food trays within the facility and prepare food if necessary.

ESSENTIAL DUTIES & RESPONSIBILITIES

1. Perform under direction of kitchen supervisor in general cleaning while maintaining kitchen sanitation daily. This duty is performed about 20% of the time.

2. Washing and sanitizing of pots, dishes, utensils, carts, etc. either by mechanical washing or hand washing. This duty is performed about 20% of the time.

3. Stocking, storing and rotating food and non-food supplies. This duty is performed about 5% of the time.

4. Deliver food to points of service and may assist cooks in food preparation. This duty is performed about 5% of the time.

5. Cleans all stainless and surface tops and shelves including walls in kitchen areas. Keeps equipment and floors clean such as ovens, mixers, etc. Maintains extreme sanitary conditions by thoroughly cleaning work areas daily. This duty is performed about 10% of the time.

6. Maintains a safe environment including floors, walkways etc. Must be proactive in hazard prevention. This duty is performed about 8% of the time.

7. Must report directly into kitchen upon punching in timecard. This duty is performed about 8% of the time.

8. Use of garbage disposal, trash compactor and potato peeler. Maintains proper chemical amounts by checking daily chemical sanitizing strength to 200 parts per million every time water is changed. Temperatures for the dish machine and pot sink must be logged at 160 wash and 180 rinse. Must report to supervisor if temps are not reaching specifications. Must be careful with food and supplies to prevent contamination/breakage daily. This duty is performed about 8% of the time.

9. Uses proper storing techniques for pots, China, and glassware daily. Keep baker's items in baker's rack. This duty is performed about 8% of the time.

10. Performs related work as assigned by his supervisor or chefs on duty within scope of the facility's and department's policy and procedures daily. This duty is performed about 8% of the time.

11. Perform any other related duties as required or assigned.

Skills, Abilities & Competencies:

• Basic principles of kitchen sanitation.
• Ability to read, write, follow instructions, and have knowledge of basic arithmetic.
• Ability to maintain task/time management skills within schedule.
• Ability to make decisions regarding problems or situations which must be referred to supervisor before acting, for example malfunctioning equipment; hazardous situations; employee callouts; employee/resident complaints and requests.
• Must be at least 16 years of age to work necessary hours while school is in session.
• Contact Others:
• Contact chemical salesperson for training monthly.
• Contact other departments for deliveries on an occasional basis.

Education: None required

Physical, Mental and Visual Demands:

Major physical functions include standing, stooping, walking short distances 35% of the time, ability to lift 10 pounds for long periods and on occasion lift up to 50 pounds 10% of the time, pushing and pulling carts 15% of the time. Major mental functions include inspecting deliveries 25% of the time, counting products/inventory and reading numbers 15% of the time

While performing the essential functions of this job, the employee is regularly required to stand, walk, sit, talk hear, and occasionally required to reach with hands and arms, stoop, kneel, and crouch. Employee must have excellent balance and be able to climb a ladder and walk around a roof. The employee must occasionally lift and/or move up to 30 pounds and be able to work at heights. Specific vision abilities required by the job include close, distance, and peripheral vision, depth perception and the ability to adjust focus as well as work on a computer for extended periods of time. The employee must be able to communicate verbally with other on the phone or in person.