Kitchen Utility (Casual )

About the role

We are a belief system that views wellness and sickness as part of a lifelong partnership, with everyone benefiting from expert guidance. We strive to inspire hope, learn, grow, and achieve more in our careers and communities.

Responsibilities and Duties

• 40% Cleaning and Sanitation: Cleans and sanitizes trays, dishes, equipment, walls, exhaust hoods, floors, fans, cabinets, freezers, refrigerators, etc. following a predetermined schedule. Follows manufacturer directions for dismantling, cleaning, and reassembly of equipment and hoods. Uses cleaning chemicals per manufacturer instructions.
• 25% Receiving and Storing: Receives, verifies against order, and properly stores food and supplies. Inspects for damage, prioritizes stock put-away for quality, rotates stock to ensure old items are issued first, and notifies the Purchasing Manager of shortages and damages.
• 20% Workstation Setup and Customer Service: Sets up workstations and stock areas, serves customers in a friendly manner, prepares and portions hot and cold items according to production and requisition sheets, follows standardized recipes for in-house production, and uses equipment such as cutters, choppers, knives, ovens, and steamers. Ensures food quality through safe and sanitary handling techniques and makes servability recommendations to supervisors.
• 10% Temperature and Safety Monitoring: Takes and records necessary temperatures and food safety standards on a scheduled basis.
• 5% Communication: Communicates openly with cooks, supervisors, and other staff members.
• Performs other duties as assigned.

As a High Reliability Organization (HRO), responsibilities require focus on safety, quality, and efficiency in performing job duties. The job profile provides an overview and is subject to change at any time.

Minimum Qualifications

• No degree or diploma required.

Additional Requirements

• Ability to read, write, understand verbal/written instructions, and perform basic math calculations.
• Ability to learn and apply safe and sanitary food handling techniques.
• Proper use of equipment such as dish machines, 3-bin sinks, knives, mixers, and specialized equipment.