Utility Worker Dietary UN

Kitchen Utility Worker

Main Function:

Maintains the Food and Nutrition Services Department in a safe and sanitary condition by cleaning, mopping, emptying trash, washing pots, and ensuring overall cleanliness procedures are followed.

Duties and Responsibilities:

1. Keeps all pots, pans and utensils washed and stored in an organized and safe manner. Maintains sanitation of pot rack, garbage disposal, food flap and walls in the pot area.

2. Sweeps and mops floors daily throughout production, salad, trayline areas, storerooms, hallways and offices of the Food and Nutrition Services Department. Follows proper procedures for mopping floors.

3. Removes trash and boxes, breaks down boxes and puts in compactor. Keeps trash cans and dumpsters clean.

4. Keeps coolers, freezers and storage areas cleaned and organized.

5. Transports food and supplies as needed to catering functions and to Cafeteria. Removes leftover foods and empty pans from Cafeteria.

6. Changes grease in deep fryer on a weekly basis.

7. Sets up dishmachine and delimes on a weekly basis (on the weekend).

8. Receives and stores deliveries. Rotates supplies.

9. Follows daily/weekly cleaning list.

10. Covers, labels, dates and stores away leftovers in blast chiller.

11. Stocks milk chest and removes empty milk crates and takes to loading dock.

12. Cleans all kitchen equipment daily to include kettles, steamers, flat top, lowerator, grills, ovens, and hoods.

13. Delivers PM catering functions and sets up.

14. Wears proper attire designed by dress code. Consistently wears I.D. Badge.

15. Demonstrates the use of equipment in a safe and proper manner.

16. Performs other related duties as directed.

Education: High school diploma or GED preferred. Must be able to read and write English.

Experience: Food service experience preferred.

Contacts: All hospital personnel, patients and visitors.

Physical Demands: Constant standing, bending, lifting, walking and stands on feet most of the day.

Working Conditions: Exposure to hot, humid areas and freezers/coolers.

Hazards: Exposure to some potentially hazardous equipment, and chemical cleaning agents. Work area may have slippery floors.