Dishwasher & Utility Worker- Full Time

The Dishwasher and Utility Worker II is responsible for washing dishes and maintaining a clean and sanitary dining hall and kitchen. The Dishwasher and Utility Worker II should have a working knowledge of dining hall operations and should be able to work independently and perform his or her duties with little supervision. The Dishwasher and Utility Worker II reports to the Dishwasher and Utility Supervisor and Assistant Supervisor.

Primary 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.

Other duties as assigned.

Job Specifications

• Completion of 12th grade or equivalent. 
• 3 – 12 months experience with of the operation of commercial dishwashing equipment. Knowledge of proper procedures and temperatures for washing and sanitizing dishes and equipment.
• Ability to meet schedules and timelines.
• 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

• Worker is frequently subject to heat from equipment and cold from walk-in refrigerators and freezers.
• Worker is occasionally subject to extreme heat or humidity in kitchen area.
• Worker is frequently subject to loud noise requiring hearing protection.
• Worker is frequently exposed to chemical agents

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.