Kitchen Utility Worker

Equal Opportunity and Nondiscrimination Statement

In addition to its commitment to a harassment-free educational and working environment, the College is an equal employment opportunity employer. The College is committed to a policy of equal employment opportunities for all applicants and employees and complies with all applicable state and federal laws on the matter. The College does not unlawfully discriminate on the basis of race, color, religion, sex (including gender, pregnancy, childbirth, or related medical conditions), gender identity, gender expression, national origin, ancestry, age, physical disability, mental disability, medical condition or medical leave, marital status, sexual orientation, or any other category protected by law. The College also prohibits the harassment of any employee on any of these bases.

Location:

Claremont, CA

Job Posting Title:

Kitchen Utility Worker

Job Details and Requirement:

BASIC FUNCTION:

The Kitchen Utility Worker is responsible for washing dishes in the dish room; sanitation and breakdown of the dish machine and dish room; washing pots and pans by hand; and sweeping and mopping floors, walk-ins and storerooms. This position will be required to lift up to 50 pounds on a regular basis. Sanitation is a key element of this job.

DESCRIPTION OF DUTIES AND RESPONSIBILITIES:

ESSENTIAL FUNCTIONS:

Reporting to the General Manager of Bon Appetit, this position performs the following essential duties and responsibilities:

• •Work with staff to set up the dish machine before the start of the meal service, wash dishes in the dish room by hand, and keep tray return cleared during the meal service. Break down and clean the dish machine at the conclusion of the meal service.
• •Restock small wares in the servery/kitchen as needed. Assist in the dining area as needed.
• •Work with utility staff to maintain the dish room, return kitchen and catering supplies to assigned areas, and re-stock dishes in the servery.
• •Sweep and mop the servery and kitchen floors. Remove, clean, and replace floor mats throughout the dining hall by hand as needed and at closing. Complete a thorough cleaning of all floors at closing each day.
• •Wash pots and pans by hand in a three-compartment sink.
• •Empty kitchen trash cans and ensure loading dock remains clear of spills and debris.
• •Put away deliveries, rotating stock each time, and organizing the walk-in coolers. Breakdown all boxes and separate for recycling.
• •Restock and maintain beverage station including cups, lids, mugs, condiments, juice, coffee, soda, milk and specialty beverages. Fill ice at stations before the start of the meal service and as needed.
• •Keep the dish room area organized and sanitary, being aware of potential cross-contamination hazards.
• •Responsible for final cleaning of all dishes, sanitation, and breakdown of dish machine at the end of day. Responsible for final sweep and mopping of the dish room. Responsible for final emptying of all trash.
• •Assist in restocking to-go items at the cashier desk.
• •Other duties may be assigned as appropriate. This includes but is not limited to daily, weekly, monthly cleaning and and cross training as time permits.
• •Follow proper sanitation directives as established by the Health Department. Comply with internal policies and procedures as they apply to food sanitation and safety within the Dining Hall. This includes but is not limited to keeping work area clean, properly/safely using equipment, keeping the floor free of food/liquid that may be a potential safety hazard, and adhering to the agreed work schedule.

Regular attendance is considered an essential job function; the inability to meet attendance requirements may preclude the employee from retaining employment.

The successful candidate will also be able to perform the following essential functions:

• •Take and follow directions.
• •Work cooperatively with others.
• •Receive and respond appropriately to constructive criticism.
• •Display a positive attitude.
• •Balance multiple tasks and priorities.
• •Perform other essential duties and tasks specific to the position.

QUALIFICATION STANDARDS & SKILLS:

EDUCATION: Any combination of education, training and/or experience equivalent to a high school diploma or GED that provides the required knowledge, skills and ability.

EXPERIENCE: Experience working in a fast-paced commercial kitchen preferred.

CERTIFICATION: A California Food Handler Card is required.

PHYSICAL REQUIREMENTS: Must be able to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift up to 50 lbs. from floor to waist level without assistance. Must be able to work on feet for prolonged periods of time. Must be able to satisfactorily complete a post-offer functional physical agility test.

• REQUIRED KNOWLEDGE, SKILLS, and ABILITIES: 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 knowledge skills and abilities.
• Knowledge of food sanitation policies and procedures is required.

• •Experience working in a fast-paced commercial kitchen using commercial kitchen utility equipment preferred.
• •Take initiative in performance of work tasks, and be willing to assist others as needed.
• •Must be respectful and courteous to coworkers, customers, visitors, managers, and others. Clear and professional communication is required.
• •Must be able to establish cooperative working relationships and work well with minimal supervision.
• •Must use organizational and time management skills.
• •Complete work with a sense of urgency, accuracy, and attention to detail.
• •Deploy professional skills in collaboration with colleagues, to best promote the College’s strategic interests and provide the best quality on campus food service.
• •Must be able to satisfactorily understand and follow job related instructions in English, both orally and written.

OTHER :

REQUIRED HOURS: The regular hours for this position line up with a 9-month academic calendar. The regular hours for this position are 40 hours per week, 5 days per week, or variable schedule based on business needs. Overtime, holiday, weekend and evening work hours may be required. Regular hours may vary due to needs of the College. Must be willing to work a flexible schedule.

CLASSIFICATION AND STATUS: This is a regular, full-time, 9-month, non-exempt, benefits-eligible position.

Supervisor – AB1825: No

Mandatory Reporter – CA Penal Code: No

Responsible Employee – Title IX: No

Campus Security Authority – The Clery Act: No

IPEDS Category Job Code: 31-0000/33-0000/35-0000/37-0000/39-0000 - Service Occupations

APPROXIMATE PAY RANGE: $22.00 - $23.00 per hour

Claremont McKenna College offers employee benefits that include health, dental, and vision plans; flexible spending accounts; health savings accounts; paid vacation, sick, and holiday time; retirement benefits; basic and voluntary life insurance; dependent tuition remission; ride share incentives; and more.

SUPERVISORY RESPONSIBILITY: None

REPORTS TO: General Manager of Bon Appetit

GROOMING AND APPEARANCE: Employees are expected to wear attire that is appropriate to the office or department in which they work. A uniform is required and will be provided.

BACKGROUND CHECK: The successful candidate will be required to undergo a full consumer background check. This position will also require the successful completion of a post-offer physical agility test. Employment is contingent on the satisfactory results of the aforementioned, in addition to compliance with requirements cited in this job description.

ADA/OSHA: This job description defines the essential or fundamental job duties of this position. It is assumed that employees hired for this position can perform the essential functions of this job without impos