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.

• 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-compartment 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 plate 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.

Must be able to read, write and follow written and verbal directions.

High School education or GED preferred, but not required.