Utility/Dishwasher

Title: Utility Technician


FLSA Status: Non-Exempt


Shift: 12pm-8pm, variable schedule

Reports to: Director of Culinary


Department: Dietary


Employment Status: Part-Time

Supervisory Responsibilities: No


Location:, On-Site at Brookridge


Date Created/Last Evaluated: October 2026


☒ Essential Position


Grade: 1


Summary: The Utility Technician position is responsible for maintaining a clean, sanitary, and organized kitchen and dining support environment. This role ensures all dishware, utensils, and kitchen equipment are properly cleaned, sanitized, stored, and readily available for meal service. The team member supports overall dining operations through routine cleaning, waste removal, and supply stocking while adhering to food safety, sanitation, and infection control standards.


Qualification Requirements


• High school diploma or equivalent (GED) required.


Minimum Qualifications


• Experience in the food service industry preferred.


Knowledge, Skills and Abilities


• Basic knowledge of food safety, sanitation, and infection control practices (or willingness to learn).


• Ability to safely operate dish machines, sinks, and cleaning equipment according to procedures.


• Ability to follow verbal and written instructions accurately.


• Attention to cleanliness, organization, and detail.


• Ability to work cooperatively as part of a team in a fast-paced environment.


• Dependable attendance and punctuality.


• Physical ability to perform repetitive tasks, lift supplies, and stand for extended periods.


Supervisory Responsibilities


• N/A


Essential Functions


• Wash and sanitize dishes, glassware, flatware, pots, pans, and utensils using dish machines or three-compartment sinks.


• Operate dishwashing equipment safely, ensuring proper chemical use, water temperature, and sanitation standards are met.


• Maintain cleanliness and organization of kitchen work areas, equipment, utensils, and food preparation spaces.


• Clean and sanitize food preparation areas, service areas, and related facilities as assigned.


• Properly store clean dishes, utensils, and cooking equipment in designated locations.


• Sort, remove, and dispose of trash and recyclables; clean and sanitize garbage containers.


• Sweep, scrub, and mop kitchen floors and assist with general cleaning duties to maintain a safe work environment.


• Stock food service supplies, utensils, and equipment in serving stations, storage areas, refrigerators, and cupboards as needed.


• This position is designated as essential to the operations of the organization. Team members in this role may be required to report into work (on-site at the community) during emergencies, inclement weather, or other situations when the organization remains operational.


• Comply with all company policies, procedures, and applicable laws, including HIPAA and the Code of Conduct, completing required training and reporting concerns promptly.


Physical Demands


• Always required to use hands and arms to wash, scrub, lift, load, unload, and operate dishwashing equipment and cleaning tools.


• Always required to stand, walk, bend, reach, and perform repetitive motions throughout the shift.


• Always required to use visual acuity and manual dexterity to identify clean versus soiled items and properly store sanitized dishware and equipment.


• Frequently required to lift and carry up to 50 pounds; occasionally lift heavier items with assistance or equipment.


• Frequently required to kneel, crouch, or reach for cleaning, stocking, and trash removal tasks


• Ability to operate kitchen equipment safely.


Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


Work Environment


• Always works indoors in a kitchen or food service area in close proximity to dish machines, hot water, steam, and cleaning equipment.


• Frequently exposed to heat, steam, noise, moisture, and kitchen odors.


• Frequently works in a fast-paced environment with time-sensitive meal service and sanitation requirements.


• Occasionally exposed to wet floors, minor cuts, burns, or slips despite safety precautions.


• Must follow safety, sanitation, and infection control procedures at all times.