Kitchen Utility

OhioHealth•Williamstown, KY

About The Position

The Food Service Worker I is responsible for setting up, serving, and cleaning all aspects of food service. Duties may include working on the tray line, general cleaning and sanitation, emptying trash, washing pots and pans, maintaining the storeroom, putting away food service deliveries, organizing stock, and initiating appropriate inventory replenishment. The role requires compliance with regulatory and operational standards, with an emphasis on safety, quality, and efficiency. The worker cleans and sanitizes food-service areas and equipment according to a predetermined schedule and manufacturer instructions. They receive, inspect, verify, store, and rotate food and supplies, reporting shortages or damage to the Purchasing Manager. They set up workstations and stock areas, serve customers, prepare and portion hot and cold items according to production and requisition sheets, and follow standardized recipes and safe food-handling practices. The role also includes taking and recording scheduled food temperatures and safety checks, communicating with cooks, supervisors, and other staff, and performing other duties as assigned. The position requires the ability to read, write, understand verbal and written instructions, and perform basic math calculations. The posting lists less than a high school education, up to one month of related experience or training, or an equivalent combination, and also specifies one year of food preparation or production experience.

Requirements

No degree or diploma is required.
Less than a high school education; up to one month of related experience or training; or an equivalent combination of education and experience is listed.
One year of food preparation or production experience.
Ability to read, write, understand verbal and written instructions, and perform basic math calculations.
Knowledge of safe and sanitary food-handling techniques.
Ability to use equipment such as knives and mixers.

Responsibilities

Clean and sanitize trays, dishes, equipment, walls, exhaust hoods, floors, fans, cabinets, freezers, refrigerators, and other areas according to a predetermined schedule.
Follow manufacturer instructions when dismantling, cleaning, and reassembling equipment and exhaust hoods, and use cleaning chemicals as directed.
Receive food and supplies, verify deliveries against orders, inspect for damage, and store items properly.
Put stock away by priority and rotate stock so older items are issued first.
Notify the Purchasing Manager about shortages and damaged items.
Set up workstations and stock areas, and serve customers in a friendly manner.
Prepare and portion hot and cold items according to production and area requisition sheets, following standardized recipes for in-house production.
Use food-service equipment, including cutters, choppers, knives, ovens, and steamers, and apply safe and sanitary food-handling techniques.
Use sound judgment to assess food quality and recommend to a supervisor whether food is suitable to serve.
Take and record required temperatures and food-safety standards on a scheduled basis.
Communicate with cooks, supervisors, and other staff members.
Perform other duties as assigned.