Utility Worker

Under the direction of the Kitchen Supervisor, the Utility Worker performs activities related to cleaning and dishwashing duties, and other activities as assigned.

The primary responsibility of the Utility Worker is to wash dishes, pots and pans and keeps a sanitary environment that will contribute to prevent the transmission of disease-carrying organisms.

Consistently follows proper procedures in setting up and breaking down the dish washing machine, the 3-compartment sink and other equipment’s.

Follows proper pot washing procedures.

Responsible for cleaning dishwashing machine after each meal.

Records temperatures and ‘PPM’ sanitation in the three-compartment sink.

De-limes equipment’s on schedule according to policy.

Maintains equipment’s by proper care.

Follows equipment’s safety precautions and operating procedures.

Responsible for proper scraping, pre-soaking, washing, re-stocking and returning of all china, dishes, utensils, pots and pans to their respective areas.

Returns unclean dishware, utensils and pots to soak and re-clean.

Removes trashes and boxes after each meal and disposes of them properly.

Delivers and retrieves carts on a timely basis.

Stores supplies in the correct location.

Demonstrate a clear understanding and practice safety measure in the work area.

Stores chemicals away from food and paper supplies.

Responsible for maintaining cleanliness of all carts, walls, floors and ceilings in the kitchen/cafeteria area at all times.

Cleans all equipment according to specified manufacturer guidelines.

Sweeps and mops floors as needed and when scheduled.

Uses correct procedure and proper chemical solutions according to MSDS.

Uses wet floor sign and mops spills immediately.

Maintain cleaning solutions and equipment in and orderly manner in designated areas.

Follows daily/weekly cleaning schedules and standards for all items.

Responsible for cleaning of all refrigerators inside and out.

Clean behind all equipment’s.

Participates in post-meal cleanup task as assigned.

May be cross-trained in other area where applicable.

Participates in CQI.

Ensures completion of daily activities.

May be required to vary shifts and/or weekend rotation, and overtime as the needs of the department dictate.

Prepares, loads, transports and cleans food carts.

Ability to relate cooperatively and constructively with others.

Perform routine or repetitive and organized work.

Communicate well with many different kinds of people.

Maintains a professional appearance at all times.

Able to comprehend verbal and written instruction in English.

Use math to figure cost and make change.

Use eyes, hands, and fingers at the same time to operate an adding machine, calculator, or personal computer.

Deal with the public with tact and courtesy.

Stands and walks for a long period of time.

Heavy Work:
This position is primarily heavy work in nature. The maximum amount of lifting is one hundred pounds. Exerts up to 20 lbs. of force occasionally, and 10 lbs. of force frequently to lift, carry, pull or push, or otherwise to move objects. Walking and standing to a significant degree at a production rate.

Exposure to heat up to 140 degrees, cold temperatures below zero, fumes, and noises from operation of food processing equipment’s, odor and wetness. Exposure to moisture sufficiently high to cause marked bodily discomfort. Exposure to fire, slippery floors, mechanical and electrical food service equipment’s, and institutional grade sanitation equipment’s and chemicals.

Apply principles of logical or rational thinking to carry out instructions furnished in written, oral and diagrammatic form. Draw and interpret an extensive variety of instructions and deal with standardized…