Dishwasher and Utility Worker - Part Time

Duties and Responsibilities

• Dishwashing:
  • Operate a commercial dishwasher to clean and sanitize all plates, utensils, glasses, and kitchen equipment.
  • Use a commercial pot and pan sink to clean and sanitize kitchen equipment.
  • Monitor all plates, utensils, equipment, etc. to ensure all items have been cleaned and sanitized properly.
  • Monitor commercial dishwasher and other equipment to ensure proper functioning and report any problems to management.
  • Perform routine cleaning and maintenance of the dish machine and other equipment.
• Custodial Duties:
  • Sweep and mop floors thoroughly with appropriate detergents in all kitchen and dining hall areas.
  • Ensure floors are clean, free of visible debris, and safe for employees and dining hall guests.
  • Clean and sanitize employee locker rooms and bathrooms.
  • Remove all waste from the kitchen area and place it in the appropriate receptacles, such as landfill, compost, and recycling.
• Dining Service Area Preparation:
  • Supply appropriate service locations with plates, silverware, and other equipment as needed for various types of meal service.
  • Stock milk coolers with milk in bulk packaging. Stock ice dispensers with ice.
  • Move furniture as needed to accommodate various types of meal service and operational needs.
  • Provide assistance to employees in other areas of the dining hall such as the Store Room as needed.

Job Specifications

• Completion of 12th grade or equivalent.
• 3 – 12 months experience with the operation of commercial dishwashing equipment.
• Knowledge of proper procedures and temperatures for washing and sanitizing dishes and equipment.
• Ability to meet schedules and time lines.
• Ability to understand and follow oral and written instructions.
• Demonstrated commitment to diversity and inclusion and to serving the needs of a diverse community;
• Ability to communicate and work cooperatively with others.
• Ability to understand hazards and follow safety procedures when using chemicals and equipment.

Physical Demands

• Ability to sustain manual labor for eight hours or more.
• Ability to stand and/or walk on a hard surface for eight hours or more.
• Ability to lift and/or carry up to 50 lbs occasionally and up to 20 lbs frequently.
• Ability to push and pull up to 20 lbs frequently.
• Ability to stoop frequently.
• Ability to reach with hands and arms frequently.
• Ability to frequently grasp and manipulate objects with both hands.
• Ability to frequently perform tasks of repetitive motion with arms, hands and wrists.

Working Conditions

• Frequent exposure to heat from equipment and cold from walk-in refrigerators and freezers.
• Occasional exposure to extreme heat or humidity in kitchen area.
• Frequent exposure to loud noise requiring hearing protection.
• Frequent exposure to chemical agents.