General Utility

As a General Utility Person you have seven primary responsibilities:

• To professionally represent the restaurant, it’s ownership, management and fellow employees through exemplary appearance, attitude, service and performance.
• To observe company sanitation standards.
• To observe the Empowerment Philosophy.
• To communicate with management and fellow employees in a professional and friendly manner.
• To observe the company rules and regulations as outlined in the Employee Handbook.
• To perform warewashing duties and assigned janitorial duties per company standards.
• To stock and maintain quality, clean washwares for use in the kitchen and dining room.

As a General Utility Person an overview of your duties is:

• To perform work station checklist including chemicals, product stocking, trash removal, and kitchen floor maintenance and set up same for business per restaurant guidelines prior to opening / commencement of work.
• To immediately report any product shortages.
• Ensure all dishes from the lunch shift are properly cleaned, sanitized and stored.
• Seek out supervisor for prep and or leaning list duties and priorities.
• To prepare food products to company standards and recipe utilizing approved weight and measure vehicles when assigned.
• Assist with other station preshift preparation.

• To set up pot sinks with soap, hot rinse water and sanitizer maintaining water cleanliness, soap / rinse concentration and temperature throughout the shift.
• To periodically test chemical levels using supplied chemical test strips.
• To clean and sanitize employee bathroom at the beginning of the shift and throughout including stocking toilet paper, hand towels and soap.
• To stock all hand washing sinks towels and soap.
• Prepare hot, soapy, clean mop water and maintain throughout shift.
• To maintain work surfaces, floors, utensils, service vehicles sanitation standards throughout the course of a shift.
• To wash and store clean china, glass, silver, pots, pans and food storage vehicles.
• To assist with receiving duties as assigned.
• To pre-soak and sort the silverware in hot, soapy, clean water.
• To change water, clean catcher and drains in dish machine per unit standard at a minimum of three times during the shift.
• To assure walk-ins cleanliness throughout your shift.
• To sweep and mop floors as needed. Shake and clean rug runners out of doors as needed.
• To stock cook’s line with needed food items as requested.
• To maintain an adequate supply of clean pots, pans and char plates on the cooks line.
• To stock cook’s line with plateware.
• To stock waitperson service station with china, glass and silverware.
• To complete any urgent prep or cleaning requests throughout the shift.
• To perform end of shift checklist including but not limited to sanitation and maintenance duties of all equipment, storage areas and work surfaces within assigned station. Empty trash vehicles and reline.
• To perform special sanitation and maintenance duties as assigned by supervisor.
• To sweep and mop kitchen floor prior to departure.
• To seek supervisor written time card approval prior to departure daily.
• To leave building immediately upon supervisor sign out.