Food Service Utility

Utility Associate

Part-Time hours - Union/Non-exempt - Dining Services - Director of Dining - June 2026

12 Hours Part-Time

Sunday 11:00am-3:00pm, Friday 4:00pm-8:00pm, Saturday 4:00pm-8:00pm

General Purpose :

Performs a variety of tasks including general sanitation procedures, proper food serving & storage, operating kitchen equipment and dish machine, handling chemicals and cleaning equipment, assemble and delivers room service orders, demonstrates excellent customer service skills, adheres to all HACCP procedures in maintaining strict sanitation.

Essential Duties and Responsibilities:

• Practice proper hand washing, glove use, and other sanitation guidelines
• Review daily menu, specials and spreadsheets
• Demonstrate knowledge of specialized diets and allergens
• Communicate with production team to ensure orders are delivered correctly and special requests are accommodated
• Remains flexible and patient when communicating with residents, guests and associates
• Identify and gather food items needed for meal service
• Prepare, portion & serve food items according to menu, utilizing spreadsheets as appropriate for therapeutic &/or consistency modified diets
• Performs a variety of tasks, including general sanitation procedures, ensure proper food storage (including label and dating food items), operating kitchen equipment, handling chemicals and cleaning equipment, prepping, serving daily hot & cold foods for breakfast, lunch and dinner as assigned.
• Operate & clean a variety of kitchen utensils and equipment including but not limited to: toaster, steam table, microwave, refrigerator, freezer, ice machine, dish washer & food warmers
• Ensure equipment is working properly. Notify supervisor when something is not working properly
• Maintain and monitor proper temperature controls of foods during serving and holding
• Accurately take, and record temperatures for all foods/beverages & equipment
• Assemble, delivery and/or pick up room service trays
• Delivery food & supplies to dining location
• Serve meals attractively using appropriate serving utensils, gravies, sauces, condiments & garnishes
• Use nutritionally equivalent substitutes when required and refer to supervisor and/or dietitian and record on substitution log
• Reset all tables and replenish table supplies in dining rooms
• Use HACCP food handling procedures during preparation, serving, and storing of food
• Assist in keeping all coolers, freezers, and storage areas cleaned and organized. Properly cover, store, label, and date all foods including leftovers and rotate foods properly using the FIFO (First In First Out) method
• Clean, sanitize, and properly store all items before end of shift
• Operate & monitor the dish machine to ensure all china, glassware, silverware, and small wares are cleaned & sanitized properly
• Routinely empty trash cans
• Sweep & mop floors as assigned
• Clean and sanitize all hand sinks and routinely stock hand towels and hand soap as needed
• Perform daily, weekly & monthly cleaning projects as assigned and initial log sheets
• Set up, break down, and assist with service during special functions/events
• Works with staff of other departments to perform job duties during special events & functions
• Attend daily production meeting or pre-service meeting, training meetings, safety meetings & staff meetings
• Maintain a record of acceptable attendance and punctuality.
• Adhere to all company/department rules and safety procedures
• Perform other duties as assigned.

Minimum Qualifications, Education and Certifications:

• High school diploma or GED, or school permit certification
• Min. 1-year Quality and Quantity food preparation experience required
• Must be skilled in quantity and quality food preparation, using a variety of cooking methods
• ServSafe Certification preferred
• Reading and writing skill
• Basic math skills

Physical Requirements : The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:

Must be a minimum of sixteen (16) years of age. Physical demands may include kneeling, climbing ladders, reaching, pushing, manipulating, talking, hearing, standing for extended periods, crouching, stooping, walking, lifting up to 40 lbs. and repetitive motion.

Personal Requirements : Ability to read, write, speak and understand English. Ability to use simple math concepts; good communication skills; sound mental and physical health; ability to get along well with others, to demonstrate a high level of sensitivity and interest in people, especially older adults.

Working Conditions : The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job:

Kitchen environment with exposure to heat, cold and wet conditions. Subject to moderate physical and emotional stress associated with food service. Performance of job tasks will involve exposure to cleaning chemicals requiring precautions and possible personal protective equipment.