Restaurant Utility

Overview

DESCRIPTION The Utility Worker washes and sanitizes all dishes, pots and serving containers, tools and utensils, maintains a clean and safe workstation, cleans and sanitizes floors, work surfaces and kitchen/serving equipment. Some Utility Workers may be assigned a specific focal area, such as the beverage area, dish room, main kitchen area, serving area, etcRESPONSIBILITIESWash and sanitize dishes, glassware, flatware, pots, or pans, using dishwashers or by hand.

Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.

Place clean dishes, utensils, or cooking equipment in storage areas.

Sort and remove trash, placing it in designated pickup areas.

Sweep or scrub floors.

Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.

Clean or prepare various foods for cooking or serving.

Receive and store supplies.

Clean garbage cans with water or steam.

Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.

Prepare and package individual place settings.

Load or unload trucks that deliver or pick up food or supplies.
Responsibilities

BASIC SKILLS

• Talking to others to convey information effectively.
• Ensure sufficient levels of clean and sanitized dishes, utensils, etc.
• Ability to lift up to 50 pounds and stand for a normal shift, up to 8 hours.
• Follow all safety and sanitation procedures and regulations.

TECHNICAL SKILLS

• Controlling operations of equipment or systems.
• Watching gauges, dials, or other indicators to make sure a machine is working properly.
• Determining causes of operating errors and deciding what to do about it.

RESOURCE MANAGEMENT SKILLS

• Managing one's own time and the time of others.
• Conduct tasks in an efficient and effective manner.
• Eliminate waste wherever possible.
• Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

Qualifications

TASKS

• Wash and sanitize dishes, glassware, flatware, pots, or pans, using dishwashers or by hand.
• Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
• Place clean dishes, utensils, or cooking equipment in storage areas.
• Sort and remove trash, placing it in designated pickup areas.
• Sweep or scrub floors.
• Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
• Clean or prepare various foods for cooking or serving.
• Receive and store supplies.
• Clean garbage cans with water or steam.
• Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
• Prepare and package individual place settings.
• Load or unload trucks that deliver or pick up food or supplies.

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