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. Occasional extended hours, including evenings or weekends, may be required. The position is primarily site-based, though occasional travel to other work sites may be required. Work takes place primarily in kitchen and storage environments, with moderate to loud noise and exposure to hot and cold temperatures.

Requirements

High school diploma or GED.
Must complete required Whitsons and government-mandated training.
Must be able 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 and stand and work on feet for most of the workday.
Reliable, hardworking, and committed to maintaining a clean and safe work environment.
Must follow detailed sanitation and cleaning procedures.
Local food safety certification is required in the jurisdiction of employment.

Nice To Haves

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

Responsibilities

Organize the dish room to prevent recontamination; scrape and rinse items before washing; pre-soak serving utensils; maintain dish-machine water, detergent, and soap dispensers; and clean scrap strainers at least five times daily.
Record final rinse temperatures daily on Form #66; inspect clean dishes and utensils; put away dishes, utensils, and silverware in designated locations; empty and clean the dish machine after each use; and clean dish dollies and stack dish racks.
Wash, rinse, and sanitize pots and pans according to the six-step procedure; clean and sanitize work surfaces and the sink before each use; wash walls; clean and polish stainless steel; and wash carts after each use.
Sweep and mop the kitchen, delivery area, storage areas, and servery during the shift and at day’s end.
Remove trash to the dumpster, sort cardboard and recyclables into appropriate bins, replace garbage bags, and clean garbage pails weekly.
Keep cleaning supplies away from food areas.
Put away deliveries and keep stockrooms, walk-ins, and other storage areas clean, organized, and properly labeled; ensure food is stored correctly and storage areas are free of pest activity, debris, and safety hazards.
Promptly report maintenance, equipment, and sanitation concerns to the Chef Manager.
Follow company policies, food safety and health requirements, and workplace safety practices; attend mandatory training and in-service programs; and present a positive, professional image.
Use proper lifting techniques and follow kitchen-equipment, knife, chemical, PPE, slip/trip/fall prevention, and clean-as-you-go safety practices; promptly report hazards, injuries, and near misses to designated personnel.
Perform other duties assigned by the Chef Manager or General Manager in support of kitchen and facility operations.