Food Service Utility

Johns Hopkins University•Baltimore, MD

1d•$21

About The Position

The Food Service Utility position is responsible for maintaining kitchen work areas, equipment, and utensils. Position Objectives: In the performance of their respective tasks and duties all employees are expected to conform to the following: Perform quality work within deadlines with or without direct supervision. Interact professionally with other employees, customers, and suppliers. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Requirements

Ability to use time keeping system to properly record time worked for payroll processing.
Ability to follow instructions from multiple managers, chefs, and supervisors.
Ability to work in a group/team and function efficiently.
Ability to follow all unit safety requirements.
Possess the ability to meet specific uniform standards for this position.
Utilize all Personal Protective Equipment’s per guidelines.
Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
Ability to use time keeping system to properly record time worked for payroll processing.
ServSafe and Allertrain certified or Obtain ServSafe and Allertrain certificates within first 2 months of employment.
Ability to read, understand and speak basic English to perform essential functions of the job.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Stand and walk for extended periods of time (2 – 4 hours).
Walk; use hands or finger, handle or feel; reach with hands and arms at below and above shoulder level.
Regularly lift and/or move up to 50 pounds.
Regularly talk and hear.
Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
Twist and bend while standing.
Occasionally required to sit, climb or balance, and taste or smell.
Ability to withstand hot temperatures as generated by ovens, grills, and fryers.

Responsibilities

Collects, sorts, and washes dishes.
Sweeps and mops kitchen floors.
Washes worktables, walls, refrigerators, and large equipment.
Distributes supplies, utensils, and portable equipment.
Segregates and removes trash and garbage and places it in designated containers.
Assists in back dock organization and proper trash and waste receptacle treatment.
Steam cleans or hoses out garbage cans.
Transfers supplies, equipment, and food between storage and work areas.
Loads or unloads trucks picking up or delivering supplies and food.
Completes all logs with accurate information throughout the shift.
Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
Assures compliance with all HACCP, ServSafe, Department of Health and JHU sanitation and safety requirements.