Kitchen Utility

Responsibilities

• Cleans and sanitizes trays, dishes, area equipment, walls, exhaust hoods, floors, fans, cabinets, freezers, refrigerators, etc. following a predetermined cleaning schedule.
• Follows manufacturer's directions for dismantling, cleaning and reassembly of equipment and hoods.
• Uses cleaning chemicals in a manner consistent with manufacturer's directions.
• Receives, verifies against order and properly stores food and supplies. Inspects for damage. Puts stock away by priority to ensure quality. Rotates stock to insure old is issued first.
• Notifies Purchasing Manager about shortages and damages.
• Sets-up workstation, stock areas and serves customers in a friendly manner.
• Prepares and portions hot and cold items, according to production and area requisition sheets. Follows standardized recipes for in-house production.
• Use of equipment requires minimal operational skills, including cutters, choppers, knives, ovens, and steamers.
• Affirms the quality of food being served by utilizing safe and sanitary food handling techniques. Uses sound judgment to determine quality and makes recommendations to supervisor on servability of foods.
• Takes and records all necessary temperatures and food safety standards on a scheduled basis.
• Communicates openly with cooks, supervisors, and other staff members.

Qualifications

• No Degree or Diploma Required.
• Must be able to read, write, understand verbal/written instructions and be able to perform basic math calculations.
• Must be able to learn and understand safe and sanitary food handling techniques.
• Proper use of equipment such as dish machines, 3 bin sinks, knives and mixers and specialized equipment.

Other duties as assigned

As a High Reliability Organization (HRO), responsibilities require focus on safety, quality and efficiency in performing job duties.

Minimum Qualifications

• Work Shift Variable
• Scheduled Weekly Hours 40
• Department Nutrition Services