Kitchen Utility Position
Hours are Monday – Friday, 7:00-3:30, subject to change. Most employees work a weekend day.
Under the supervision of the chef and food service director perform duties necessary to prepare, serve, and clean-up of all meals.
Job Duties and Responsibilities:
Wash pots and pans as needed by the Chef
Clean and maintain dish room after all meals. Make sure pots are done and sink area cleaned after all meals.
Sweep and mop all floors in dish room, server, and kitchen after every meal.
Responsible to keep barrels emptied and trash out to the dumpster.
Responsible to fill milk machines and whatever else needed by the chef or food service director.
Ability to clean ovens, fryers, grills, and all other kitchen equipment under the direction of the chef or food service director.
Assisting the chef with prep work for the meal and serving the meal when necessary.
Safety and Work Habits:
Maintains an acceptable attendance record and be able to work some overtime, weekends, and holidays during school functions.
Maintains a functional awareness of the typical hazards of work place, as well as OSHA regulations pertaining to work safety.
Promptly reports accidents on the job, preparing and submitting accident reports to the food service director.
Be familiar and follow the regulations in “The Brooks School Non-Faculty Handbook” with the concerns to “Personal Responsibility”.
Desirable Job Qualifications:
Some experience in school or industrial quantity feeding.
High school graduate.
Maintain a positive and cooperative working relationship with members of the department and campus community.
Effectively communicate orally and in writing.
Effectively performs in a service environment.
Moderate lifting of food and chemicals that would not exceed 45 pounds.