General Utility Worker - Univ. of Virginia-Newcomb Hall

KPMG•Charlottesville, VA

31d•Onsite

About The Position

The General Utility Worker with an Inventory & Stocking focus is primarily responsible for the efficient and safe handling of all food and non-food deliveries, ensuring proper storage, and maintaining adequate stock levels in high-volume production areas. This role is crucial for supporting the culinary team and maintaining the operational readiness of Fresh Food Company. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Requirements

Demonstrates an understanding of basic sanitation procedures
Must be able to follow basic safety procedures due to exposure to hazardous chemicals
Must be available to work flexible hours including evenings and weekends
Strong attention to detail regarding inventory and product quality verification.
Ability to follow directions precisely, especially concerning FIFO rotation and temperature requirements.
Must be physically capable of performing frequent, heavy lifting and maneuvering supplies.
This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing.
This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).

Nice To Haves

Prior experience in a high-volume receiving, warehouse, or kitchen environment is preferred.

Responsibilities

Delivery Management: Receive, verify, and unload incoming deliveries of food, beverage, and non-food supplies from vendors at the loading dock.
Verification: Check delivery manifests against actual received goods to ensure accuracy and freshness; promptly report any shortages, damages, or quality issues to the supervisor.
Stocking and Organization: Properly date, rotate (using the First-In, First-Out or FIFO method), and transport products to their designated storage locations, including dry storage, walk-in coolers, and freezers. Ensure all storage areas remain clean, organized, and compliant with health codes.
Documentation: Complete and submit necessary receiving paperwork accurately and timely.
Line Stocking: Continuously monitor and replenish levels of essential supplies in all service areas, ensuring continuous flow during peak hours.
Breakdown & Hauling: Break down cardboard boxes and transport recycling and general waste to the designated disposal area outside of the facility.
Equipment Staging: Stage and transport bulk equipment, such as heavy pots, racks, bins, and service carts, to and from various kitchen stations as requested by the culinary team.
Cleaning Support: Assist the general utility team with heavy cleaning tasks, including mopping, sweeping, and scrubbing floors and drains in storage and high-traffic prep areas.
Dishroom Backup: Provide backup support in the dishroom, including scraping, loading, and unloading the commercial dish machine during peak meal periods or as needed.
Safety: Adhere strictly to all health, safety, and sanitation guidelines (HAACP), including the use of proper protective gear and handling chemicals safely.