Utility/Dishwasher - Global Foundries

Whitsons Culinary Group•Essex Junction, VT

5d•Onsite

About The Position

The Utility - General Support position is responsible for sanitation, organization, and cleanliness of the kitchen, dish room, storerooms, serving area, and equipment in accordance with Whitsons’ standards and applicable food safety and health regulations. The role supports the food service team by performing dishwashing, pot washing, floor care, trash removal, equipment cleaning, and storage-area upkeep throughout each shift. The position is full-time and non-exempt, with hours aligned to the facility’s food service schedule. It is primarily site-based, with possible occasional travel to other work sites. The work takes place mainly in kitchen and storage environments, where noise is moderate to loud and exposure to hot and cold temperatures may occur. Compensation is $20 per hour.

Requirements

High school diploma or GED.
Must complete all Whitsons and government-mandated training.
Ability to speak and read English sufficiently to understand assignments, follow cleaning procedures, and communicate with the team and management.
Ability to lift and move up to 50 pounds; the job description states this is required frequently in the physical-demands section.
Physical stamina to stand and work on feet for the majority of the workday.
Reliable, hardworking, and committed to maintaining a clean and safe work environment.
Follow detailed sanitation and cleaning procedures.

Nice To Haves

Some prior experience in a kitchen, food service, or janitorial role is helpful.
Food handling certification preferred.

Responsibilities

Organize the dish room to prevent recontamination; scrape and rinse items, pre-soak serving utensils, maintain dish machine water, detergent, and soap systems, and clean scrap strainers at least five times per day.
Check and record final rinse temperatures daily on Form #66; inspect clean dishes and utensils; put them away in designated locations; empty and clean the dish machine after each use; clean dish dollies and stack dish racks with dollies.
Fill and use the three-compartment sink and wash, rinse, and sanitize pots and pans according to the six-step pot-washing procedure.
Clean and sanitize work surfaces and the sink before each use; wash walls; wipe and polish stainless steel surfaces according to the cleaning schedule; wash carts after each use.
Sweep and mop the kitchen, delivery area, storage areas, and servery throughout the shift and at the end of the day.
Remove trash to the dumpster, separate cardboard and other recyclables, replace garbage bags as needed, and clean garbage pails weekly.
Keep cleaning supplies away from food areas.
Put away deliveries and maintain the stockroom, walk-ins, and other storage areas in a clean, organized, and properly labeled condition.
Ensure food is stored correctly and storage areas are free of pest activity, debris, and safety hazards; promptly report maintenance, equipment, or sanitation concerns to the Chef Manager.
Follow company policies, food safety and health requirements, workplace safety practices, and company safety initiatives; attend mandatory training and in-service programs.
Use proper lifting, equipment, knife, chemical, and PPE safety practices; prevent slips, trips, and falls; follow clean-as-you-go expectations; and report unsafe conditions, hazards, injuries, and near misses to designated supervisors.
Present a positive and professional image and perform other duties assigned by the Chef Manager or General Manager in support of kitchen and facility operations.