Careers - Kitchen Utility Worker

 

Job Description

Position: Utility

Supervisor: Executive Chef, Sous Chef, Food Service Director or Assistant or Hospitality Manager

Location: Dining Services

FLSA Status: Hourly

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Hours to be worked

Hours and days vary based on business and will be consistent with the corporate personnel policies and scheduling variances as directed by the management team to assure proper coverage.
*This position is service related, therefore, regular and consistent attendance is mandatory.

Summary: Cleans and maintains kitchen work areas and equipment and utensils in a sanitary, safe and orderly condition by performing the following duties.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Essential Duties and Responsibilities

  • Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine.
  • Washes pots, pans, trays and services wares; dry and put away all cleaned items.
  • Sweeps and mops kitchen floors; washes worktables, walls, refrigerators, and other food service appliances/surfaces.
  • Receives and stocks product. Checks to insure product meets standards consistent with HAACP guidelines.
  • Segregates and removes trash and garbage and places it in designated containers.
  • Steam cleans or hoses out garbage cans
  • Cleans and stocks restrooms
  • Distributes supplies, utensils and portable equipment
  • Transfers supplies and equipment between storage and work areas.
  • Maintains soiled and clean linen areas.
  • Responsible for cleaning walk-in cooler and freezer as well as other equipment including overhead hoods and filters storeroom and other areas/items as assigned.
  • Complies with all sanitation, ServSafe and safety requirements.
  • Other duties as assigned.

 

 

Hospitality

  • All employees should be outwardly and distinctly friendly, polite, and courteous when interacting with residents. Employees should display an enthusiastic level of friendliness and courtesy which reflect their appreciation for the guest as well as their job.
  • All employees should either smile or display some other form of pleasant expression when interacting with residents. This applies when the employee is speaking to, or serving a guest.
  • Employees should not look somber or disinterested, and they should exhibit a facial expression which would indicate that they are pleased to be there and assist the guest.
  • Employees should make eye contact with residents whenever speaking to them directly.
  • Employees should refrain from personal conversation amongst themselves, or from any activities which are non-work related, while on duty.
  • Represents company in a courteous, efficient, and friendly manner and maintain good working relationship with coworkers, residents, Chateau affiliates, and supervisors.
  • Interacts with residents in a manner to ensure customer satisfaction
  • Greets residents courteously
  • Serves residents quickly, does not allow back-ups or snags in serving lines
  • Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor
  • Relays relevant comments from residents directly to supervisors
  • Interact with residents and resolves customer complaints in a friendly and service oriented manner
  • Consistently exhibits the ability to keep up with peak hours and does so calmly, accurately and efficiently
  • Checks to ensure that all display foods are merchandised attractively per standards
  • Serve food neatly and attractively per standard

Food Safety/Sanitation

  • Adheres to Quality Assurance standards
  • Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures – follows HACCP standards
  • Maintains sanitation and orderliness of all equipment, supplies and utensils within work area
  • Handles foods items appropriately during preparation
  • Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards
  • Keeps display equipment clean and free of debris during meal service as assigned
  • Cleans equipment, as assigned and in a timely fashion
  • Cleans workstation thoroughly before leaving the area for other assignments

 

Physical Safety

  • Ensures Chateau and state safety standards are followed
  • Follows principles of sanitation and safety in handling food and equipment
  • Cleans up spills in the server, dining area, his/her own work area immediately.

 

Corporate Standards

  • All employees must be dressed in uniform which is consistent to the format where they are working and includes their nametag.
  • Responsible for loss prevention
  • Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards
  • Informs chef, supervisor, in a timely manner when supplies are low
  • Follows and observes all company policies and procedures
  • Follows company standards for attendance and punctuality
  • Maintains professional appearance at all times, clean and well groomed in accordance with company standards
  • Develops a positive working relationship with fellow workers and residents and avoids conflict
  • Attends Showtime, in-service training and all other training sessions
  • Assist other functions as needed

 

Dress Requirements

  • Uniform will consist of black pants and plain black shirt and apron
  • Must wear a hat or hair net at all times. (Hair must be covered entirely and kept neatly under restraint while on duty)
  • Sturdy comfortable black shoes, must be slip resistant.

 

EDUCATION AND EXPERIENCE

High School Diploma or GED preferred or verification of working to completing either. Prefer prior experience in food service and catering services.

LANGUAGE SKILLS

Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.

MATHEMATICAL SKILLS

Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

REASONING ABILITY

Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to manipulate, handle, or feel; reach with hands and arms. The employee frequently is required to walk and stoop, kneel, crouch, or crawl. The employee is occasionally required to sit, climb or balance, and talk or hear. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, extreme heat, and risk of electrical shock. The noise level in the work environment is usually loud.

Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, tasks, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to modify essential functions of the job, or to require that other or different tasks be performed when circumstances change (i.e. emergencies, changes in personnel, workload, rush jobs or technical developments.

 

Equal Opportunity Employer

We are an Equal Opportunity Employer. The Chateau is committed to providing equal opportunity and advancement opportunities to all qualified employees and applicants without regard to race, color, ancestry, national origin, sex, gender (including pregnancy), gender identity, sexual orientation, religion, age, disability, handicap, military or veteran status, or any other legally protected status.

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