Kitchen Utility Worker

SUMMARY:

Under the supervision of the Sous Chef and/or their designee, the utility worker is to perform all duties to ensure the dining facilities are clean and sanitized. Follow all daily and weekly cleaning schedules; perform all proper cleaning and any preventive maintenance of equipment (de-liming of dish machine). Performs duties in accordance with local and state health requirements. Cooperates and coordinates work activities with co-workers to ensure a smooth run department.

Essential Functions

• Is in proper uniform, clocked in and ready to work at scheduled time; follows outlined daily and weekly cleaning schedules; operates dish machine by standard procedures; operates 3-compartument pot sink by standard guidelines; presoaks all dirty silverware; inspects all stemware for cleanliness and to ensure that they are spot free; changes water in dish machine and pot sink as necessary; transports all clean small wares to their proper storage place; properly disposes of all garbage and cardboard boxes; keeps all equipment cleaned and polished. 100%
• Transports all clean small wares to their proper storage place; assist chef in washing, peeling, cutting of food; sweeps and mops all hard floor surfaces during shift; cleans up all spills of hard floor surfaces; discards broken and chipped glass and plat ware after showing to supervisor.
• Keeps all storage facilities clean and organized; follows all scheduled cleaning assignments;
• Informs Sous Chef or their designee of any janitorial items needed to complete job.

Qualifications

• Must be able to read, write and follow written and verbal directions.
• High School education or GED preferred, but not required.