BASIC PURPOSE:

To wash all kitchen utensils such as pots and pans and also to clean any equipment such as mixers, braisers and steam jacketed kettles.

ESSENTIAL FUNCTIONS:

1. Wash pots and pans following A.S.I. guidelines (80%)

1. Maintain a clean work environment in dishwasher area. (10%)

1. Maintain clean walk- in coolers. (5%)

1. Help with basic food preparation when all other work is done. (5%)

Knowledge and Skills:

Education: No formal education required; high school diploma or equivalent desired.

Experience: Previous experience preferred.

Skills and Abilities:

Operate dish washing machine, dishwasher handling, floor maintenance.

JOB TITLE: Utility Person

Personnel Issues:

1. Abide by payroll, procedures (punch in/punch out) and rules of conduct as stated in the employee handbook.

1. Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for employees as well as guests.

1. Report any unusual occurrences and/or request to the immediate supervisor/MOD

1. Read and abide by all the regulations and rules of conduct stated in the employee handbook

No. Of employees supervised: None

Travel required: None.

Hours Required: Scheduled days and times may vary based on need.

JOB TITLE: Utility Person

ENVIRONMENT

Physical Job Requirements

(for essential functions only)

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Lifting/Pushing/Pulling/ Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.

All of these functions are essential primarily because the heavy product associated from all the outlets. Dish, racks/ 10-15 lbs., Trash cans/ 50-70 lbs., Bus pans/ 10-15 lbs., Pushing queen Mary's, (75%)

____ No lifting/Pushing/Pulling/Carrying Required

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Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often

Bending is necessary, dish rack stacking, storing of equipment/ dishware, unloading queens, moping/ sweeping floors, cleaning ovens also requires bending.

_____ No Bending/Kneeling required

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Mobility Describe the type(s) of mobility required to include distances and % of time involved

Full range of mobility required. Ability to travel 30-50 ft. on a regular basis through out the day. (75%)

____ Stationary Position

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Continuous Standing Describe the reasons to include time period and frequency

Usually all day - during service hours.

____ No Continuous Standing Required

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Climbing Stairs: Up to approx. _15-20__steps_5_% of _8 hours__

Climbing Ladders: Up to approx. ____feet____% of _________

____ No Climbing Required

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Driving Describe type of vehicle, distances, % of time involved and frequency

__X__ No Driving Required

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Work Environment Inside: 100 % of 8-hour shift

Work Environment Outside: ____% of _______

Describe any abnormal temperature exposures:

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JOB TITLE: Utility Person

ENVIRONMENT

Physical Job Requirements

(for essential functions only)

===============================================================

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Hearing: ____ Critical ____ Moderate __X__ Minimal

Explain: Need to hear equipment/timers and communicate with other staff

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Vision: __X__ Critical ____ Moderate ____ Minimal

Explain: Must be able to inspect for cleanliness of dishware and kitchen

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Speech: _____ Critical ____ Moderate __X__ Minimal

Explain: Only enough to communicate with staff

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Literacy: _____ Critical ____ Moderate __X__ Minimal

Explain: Only enough to ensure proper cleaning chemicals are used on dishware.

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Chemicals/ Agents Describe any chemicals/agents to include what they are, warnings and frequency of use.

Dish washing chemical. Sanitation chemicals. All purpose cleaners. (75%)

____ No Chemicals/Agents Used.

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Protective Clothing Type: Rubber gloves, back supports, protective eye ware

Approx. _100_% of __8 hours__

(Time period)

____ None Required.

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Equipment Operation List type of equipment and frequency of use.

Dishwasher (75%), Garbage disposal (25%)

_____ None Required.

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Other Considerations

____ None.

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