Dining Services Utility Attendant

Dining Services Utility Attendant

Under the supervision of the Operations Manager and with guidance from the Dining Services Management team, the Utility Attendant performs routine and some non-routine tasks related to maintaining cleanliness of Dining Services facilities and equipment.

• In the dish room, receive soiled dishes, trays, flatware, glassware, pots, pans, utensils, etc., and prepare them for washing by scraping off food and other debris. Sort and wash soiled items using appropriate methods and procedures for each item.
• Assure proper temperature of dishwashing machinery and water as defined by Health Department regulations. Log final rinse temperatures as directed by manager(s).
• Sort items when cleaned and restock service areas and kitchen before, during and after each service period. Sort and return catering china, flatware, and glassware to the catering stockroom.
• Properly store, dispense, use, and dispose of cleaning chemicals.
• Sweep and mop floors as directed by manager(s), including walk-in refrigerators, dining room, servery, and kitchen. Maintain cleanliness of work areas, including walls, trash cans, dishwashing machinery, dish belt, and work tables.
• Remove trash generated by staff and customers from kitchen and serving areas to proper disposal containers. Maintain cleanliness of the dock, trash bins, and surrounding areas. Break down cardboard and stow in proper disposal or recycling container(s). Clean ovens, grills, exhaust filters, and other kitchen equipment as directed.
• As specifically assigned by a manager or supervisor, assist with floor attendant duties during service periods, and assist with special event or catering setups.
• As specifically assigned by a manager, assist in loading and unloading trucks, setup of tables, set up of banquets, and preparation of beverages.
• As specifically assigned by a manager, maintain cleanliness of restrooms.
• Performs other duties as assigned.

Education:

Any combination of education and training that provides the required knowledge, skills, and ability for the position.

Experience:

None.

Individuals must possess knowledge, skills, and ability to successfully perform the essential functions of the position or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of skills and abilities.

• Must be able to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift to 50 pounds from floor to waist level without assistance, climb ladders up to 20 feet with assistance and up to 10 feet unassisted, and be able to work on feet for prolonged periods of time.
• Must be able to understand and follow basic instructions in oral and written English.
• Must be able to read analog thermometers and maintain written records of temperatures.
• Must be able to establish and maintain cooperative working relationships.
• Must be able to work well without continuous supervision.
• Must wear uniform and safety equipment as required.
• Requires physical fitness and ability to learn safe food handling and production methods as defined by the College/Dining Services management.
• Good personal hygiene is required.
• Will be expected to work overtime in emergency situations and during special events as specified by management, for example (commencement, family weekend, alumni week, admitted student week, Board of Trustees weeks, etc.)

• Employees in this position usually work with a team but may occasionally work alone. Most work is done indoors, but some activities occur outdoors. Not all facilities are air-conditioned.
• Positions are benefits eligible and include day, swing, and evening shifts, and may vary or change at any time due to the needs of the College and department.
• The essential function of this job requires work to be performed on campus.

The College always seeks to maintain a neat and professional image. A uniform is provided and required. Good personal hygiene is required.

All staff positions, regardless of remote work eligibility, require an initial 30-calendar-day on-campus work period. Based on an evaluation by the supervisor and area Vice President, this position is classified as Category A as defined in the…