The Utility position washes dishes, cups, utensils, pots, pans and other service ware items in the dish room; sanitizes and breaks down the dish machine and dish room; sweeps and mops the kitchen, dish room, and service areas; keeps the dish room and storage of pots/pans organized and sanitary; returns kitchen and catering service items to their appropriate storage areas, removes trash, compost, and boxes throughout the shift, cleans the restroom, and rotates between duties as needed. Sanitation is a key element of this job.
Last Updated: 01/22/19 Department: Dining Services Supervisor: Executive Chef
Status: Regular FLSA Classification: Non-Exempt Grade: A
Benefits: Full benefits subject to the terms and conditions in the plan documents/policies and prorated per part-time status (10-months; 83.3%) as appropriate (e.g., vacation, sick time).
CSA Reporter: No FERPA: No Mandatory Reporter: No Responsible Employee: No
(See definitions under Position Reporting Information section below).
Regular employment at the College is for no specified period of time; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law.
This position description defines the essential or fundamental job duties of the employment position. It is assumed that employees hired for this position can perform the essential functions of this job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act.
Set up the dish machine and three-compartment pot sink before the start of the meal.
Wash all dishes, cups, utensils and other service ware in dishroom. Keep the tray return empty during the entire meal. Wash all pots and pans at the three-compartment sink, changing out compartments as needed to maintain cleanliness.
Return all kitchen and catering supplies/smallwares to assigned areas.
Empty all kitchen trash cans as needed. Break down boxes and take to recycling bins as needed. Weigh and record food waste/compost, and empty into appropriate bins outdoors.
Sweep, scrub and mop kitchen and dishroom floors. Sweep and mop service areas floors.
Keep dishroom and pots/pans storage area organized and sanitary. Return dishes, cups, and utensils to café at end of meal service.
Final cleaning of all service items; sanitation and break down of dish machine and final sweeping and mopping of dishroom. Final removal of all trash cans, food waste bins, and empty boxes.
Clean and sanitize employee restrooms as scheduled.
May be assigned to assist Porter with kitchen deliveries, rotating stock and organizing walk-ins, including cleaning of glass and stainless steel. Break down boxes and separate for recycling.
May be assigned to work on daily sanitation schedule including sweeping and mopping of walk-ins and storerooms, and cleaning of kitchen equipment.
May be assigned to be café beverage and supplies runner. Set-up and maintain café beverage stations, including restocking items throughout meal periods. Properly break down equipment at end of meal period, and ensure equipment and station are cleaned and sanitized. Re-assemble equipment at beverage stations upon cleaning. Restock café cups, dishes, and utensils throughout meal periods before items run out.
May be assigned to set-up, maintain, and clean frozen yogurt machine.
Perform other essential duties and tasks as needed.
Supervisory Responsibility: No.
Work Hours: This part-time position works 40 hours per week over 10 months per year from August to May annually. 40 hours are assigned from Saturday to Friday, 6:00 am to 9:00 pm when classes are in session, but may vary due to the needs of the department or College. Work will include nights, weekends and holidays. Generally, the department closes for approximately one to two weeks at three times throughout the year in December/January, end of May and early August. During department closures, work is available by signed agreement in other departments and is generally offered for daytime periods, but may include evenings, weekends and holidays. Work schedules may vary due to the needs of the College or department and it is the employee’s responsibility to check the assigned schedule on a weekly basis. Schedules are not guaranteed.
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess knowledge, skills and ability to be able to successfully perform the essential functions of the position or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of skills and abilities.
Ability to speak basic English and follow oral and written instructions in English.
Ability to work and interact well with a diverse community of co-workers, students, staff and faculty.
Knowledge of and ability to follow safety and sanitation standards at all times.
Professionalism in interactions with co-workers, management, and guests at all times.
Education: High school diploma or GED; or any combination of education and experience that provides the required knowledge, skills and abilities.
Experience: This is an entry-level position. No experience required; some experience preferred.
Licenses/Certifications: Must have a valid California Food Handler’s Permit.
Working Environment: Work is performed in a commercial kitchen, dishroom and dining hall setting. Moderate to high noise levels. Hot and humid conditions. Limited temperature control. Certain areas may have tight work spaces. May occasionally work outdoors on varying types of surfaces (turf, gravel, concrete, etc.) for events and activities.
Physical Requirements: This is a very active position. Must be able to stand, walk, bend, climb, push, pull, stoop, twist, stretch, reach, lift up to 30 pounds from ground to waist level without assistance, and be able to work on feet for prolonged periods of time. Must have manual ability and dexterity to grasp, grip and safely operate commercial kitchen equipment. Must have high energy and stamina to keep up with a fast-paced, time-sensitive and heavy workload.
Must satisfactorily complete a post-offer physical test at a clinic showing the ability to perform the physical requirements of this position.
Employees in the Dining Service department must wear uniforms, safety shoes and hair restraints. Uniforms and shoes will be provided.
Must follow Bon Appétit, College, Department, and OSHA safety standards.
Must follow principles of sanitation and safety in handling food and equipment. Must immediately clean up spills in the servery, dining area and in own work area.
Preferences: Work experience in a high-volume food service environment.
The Claremont Colleges, a consortium of five undergraduate liberal arts colleges, two graduate institutions, and Claremont University Consortium, which provides shared institutional support services, is reminiscent of the Oxford-Cambridge model. The undergraduate colleges include Pomona College, Scripps College, Claremont McKenna College, Harvey Mudd College, and Pitzer College. The two graduate institutions include Claremont Graduate University and Keck Graduate Institute.