Dishwasher/Custodian

Classification: Temporary. Minimum Pay: $15.00. Compensation will be commensurate with the level of the position, education, and experience. JOB DESCRIPTION SUMMARY Maintains and ensures the cleanliness of all small wares, dishes, catering supplies and other related equipment for the Institute for the Culinary Arts. Responsible for the general cleanliness of floors and trash cans in the serving areas, dish room, and kitchen, labs and conference areas. Responsible for overall cleanliness and organization of all areas as directed by kitchen staff. ESSENTIAL POSITION FUNCTIONS Handles all aspects of the dish washing process ensuring that sanitation guidelines are followed. Checks to make sure that all cookware, dishes, and cutlery are thoroughly cleaned and dried. Properly stores all items in designated storage areas. Keeps trash cans in kitchens, labs and dish room emptied as needed and keeps dining room counters free of dirty trays, food crumbs, etc. Removes empty boxes from kitchen/store room when necessary. Maintains cleanliness of floors in the kitchen, labs serving areas, and walk‑ways as required by sweeping, wet‑mopping, or dry‑mopping. Maintains cleanliness of sinks, dish machine, tray racks, shelving, and carts and other equipment as directed. Maintains inventory of and organization of dish, furniture, linens and catering supply storage areas at all times. Assists faculty, staff and students with training and mentoring students working in the dish areas, kitchens and labs, with all issues related to cleanliness and sanitation. Assists with additional projects as directed. Consistently and dependably attend work, activities and functions as scheduled or assigned. KNOWLEDGE, SKILLS AND ABILITIES Knowledge of basic sanitation procedures. Knowledge of simple arithmetic. Skill in communicating with coworkers and students. Verbal skills related to customer service. Ability to follow instructions and operate various types of kitchen equipment. Ability to withstand the pressure and strain of working in close quarters with others, standing for hours at a time, and lifting heavy pots and pans. Ability to maintain an attitude of initiative and acceptance of responsibility. Ability to work independently with minimal supervision, and also function as part of a team. Ability and willingness to follow all work safety training and guidelines to ensure a safe work environment. Ability to maintain professionalism, patience and understanding in stressful situations, demonstrating a cooperative attitude. Consistently and dependably attends work, activities, and functions as scheduled or assigned. Ability to lift up to 50 pounds occasionally and to kneel, balance, stoop, crouch, crawl, reach, grasp, speak, and hear. MINIMUM QUALIFICATIONS FOR EDUCATION AND EXPERIENCE High School Diploma or equivalent. One (1) year related work experience, food service or kitchen experience preferred. Must be available to work evenings and weekends as needed. Must pass background check. EEO STATEMENTS Metropolitan Community College affirms a policy of equal education, employment opportunities and nondiscrimination. Metropolitan Community College recognizes that an individual with a disability may require an accommodation to enable the candidate to successfully perform a job function. Consideration will be given to reasonable accommodations. #J-18808-Ljbffr New England Biolabs