26-27 FT Utility Worker - Food Services Department

Position Summary

The Food Service Utility Worker / Driver is responsible for safely transporting food, supplies, and equipment to designated locations while assisting with food service operations, kitchen sanitation, stocking, and general utility duties. This role helps ensure timely delivery, cleanliness, and efficient daily operations within the food service department.

Essential Functions & Responsibilities

• Performs tasks requiring ordinary degree of skill in food production as well as other tasks required for the operation and sanitary maintenance of a food service facility or area.
• Receives and checks deliveries and supplies.
• Stores food properly in refrigerators and/or storerooms.
• Keeps simple records of supplies and foodstuffs as necessary with direction from the Director and/or cafeteria managers.
• May be required to work as a helper on school truck.
• May be required to operate the school delivery vehicle (if properly licensed) to receive/delivery necessary supplies.
• Operates electrical production/packaging equipment such as conveyers, filling machines, “belts,” slicing machines, dishwashers, toasters, L-sealers, etc.
• Assists staff with general cleanliness of eating area.
• Cleans food processing equipment and processing areas as assigned.
• Performs heavy duty cleaning tasks such as cleaning floors, walk-ins, ovens, exhaust hoods by hand or with a steam or pressure washer.
• Performs simple facility maintenance tasks: wash/paint walls, fix simple machine problems, lubricate equipment, etc.
• Performs any related work as required by his direct supervisor (s) and/or the Director.

Qualifications, Knowledge, Abilities, & Skills

• Valid Massachusetts driver’s license with a driving record in good standing required.
• Must be nationally certified in applied food service sanitation- may be acquired in on the job training programs with in the first 10 months of employment.
• Previous food service, cafeteria, custodial, or kitchen experience preferred but not required.
• Ability to follow verbal and written instructions.
• Knowledge of basic food safety and sanitation practices preferred.
• Ability to work effectively in a fast-paced school environment.
• Strong teamwork, dependability, and communication skills.
• Ability to maintain professionalism and positive interactions with students and staff.
• Must be able to pass required background checks and clearances in accordance with school district policies.
• Reliable attendance and punctuality required.
• Ability to successfully pass a physical exam by a physician chosen by the Food and Nutrition Services Department.
• Possesses good customer service and communication skills.

Workload and Performance Requirements

• Employees working in the Somerville School Department Lunch Program must meet all requirements of good health and cleanliness, as specified in the Commonwealth of Massachusetts, Department of Public Health’s Sanitary Code, Article X, especially Regulations 4, 5, 11.6, 38.1 and 38.2.
• Preference given to any applicant in the Food and Nutrition Services Department as a permanent and/or permanent intermittent employee. Alternatively, equivalent experience in a large private and/or non-profit or public institutional foodservice operation may be acceptable.
• High School Graduate (standard curriculum program); able to read and speak English to complete driving logs, fill out simple paperwork and properly identify product for distribution and storage; screening test given at no cost to employee.
• Physical exam by a physician chosen by Food and Nutrition Services Department shall be required and must be passed; must be able to pick up and lift/carry cases up to sixty (60) pounds in weight; the work is hard physical work involving lifting of goods, direct food handling, working standing up and/or moving during all shifts; may perform some cafeteria helpers work, especially in main production kitchens as needed or assigned; must participate in classroom training programs required by Director of Food and Nutrition Services (“Director”) related to daily work; pass a TB test; reliable in attendance; wear safety shoes and uniform; personally clean and neat; relate well to a wide variety of people.
• Nationally certified in applied foodservice sanitation (4th Edition ServSafe program and/or of the Ed. Foundation of National Restaurant Association); prefer applicants with certifications in employee and customer safety; proper use, control and storage of hazardous materials common in foodservice areas; last two certifications may be acquired in on-the-job training programs within the first school year (10 months) of employment.

Physical Requirements

• Ability to stand and walk for extended periods during shifts.
• Frequently lift, carry, push, and pull items weighing up to 60 pounds.
• Ability to bend, stoop, kneel, reach, and perform repetitive motions.
• Must be able to work in hot, cold, wet, and noisy kitchen environments.
• Ability to safely operate cleaning equipment and kitchen tools.
• Manual dexterity and hand-eye coordination required for washing dishes, handling supplies, and food service tasks.
• Ability to maintain a fast work pace in a high-volume environment.
• Must be able to follow safety and sanitation procedures at all times.