Food Service Utility Team Member - Wissahickon Charter

BASIC RESPONSIBILITIES

• Organize dish room in such a way as to prevent recontamination of clean dishes and utensils with soiled ones.
• Fill dish sink / machine with fresh water and detergent at least two times per day.
• Scrape and rinse all items to be cleaned.
• Pre-soak all eating utensils prior to rinsing and washing.
• Check final rinse PH / temperatures daily and record on Form #66.
• Inspect all clean dishes and eating utensils for stains or food particles.
• Clean scrap strainers a minimum of 5 times per day.
• Keep soap dispensing systems full at all time. NEVER run machine without soap.
• Put away all smallware.
• Empty and clean dish machine daily.
• Clean dish dollies and stack all dish racks with dollies.
• Wash down walls. Wipe and polish all stainless steel in accordance with cleaning schedule.
• Clean and sanitize the work surfaces and sink before each use.
• Properly fill 3 compartment sink. Wash, rinse and sanitize all pots and pans. Follow the six steps to pot washing found in operations manual.
• Sweep and mop kitchen, delivery area, storage areas and servery.
• Remove all trash to dumpster. Separate cardboard and other recyclables into the appropriate bin.
• Clean garbage pails weekly.
• Replace garbage bags often throughout the day.
• Assist wait staff or line servers with loading dishes onto carts.
• Move carts to dish machine area and unload them.
• Wash off carts after each use.
• Put away stock.
• Keep cleaning supplies away from food areas.
• Perform other duties as assigned.
• High school diploma required.

Other Qualifications, Experience and Competencies :

PHYSICAL DEMANDS OF THE JOB :

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

WORK ENVIRONMENT :