Posting Number:  H0133

Posting Date:  September 11, 2009   Closing Date:  Until Filled.

Application Procedure

Apply Online

Information about the position:  Salary is $9.15 per hour. On-call positions have no regular schedule, no guarantee of hours and are not benefits-eligible.

What the successful candidate will do:  Under supervision of the Executive Chef or Service Manager and with guidance from the Front of House Lead, perform routine and some non-routine tasks related to maintaining cleanliness of Dining Services facilities and equipment.

Essential Functions:

• In the dishroom, receive soiled dishes, trays, flatware, glassware, pots, pans, utensils, etc., and prepare them for washing by scraping off food and other debris. Sort and wash soiled items using appropriate method and procedure for each item.
• Assure proper temperature of dishwashing machinery and water as defined by Health Department regulations. Log final rinse temperatures as directed by manager(s).
• Sort items when cleaned and restock service areas and kitchen before, during and after each service period. Sort and return catering china, flatware, and glassware to catering stockroom.
• Properly store, dispense, use and dispose of cleaning chemicals.
• Sweep and mop floors as directed by manager(s), including walk-in refrigerators, dining room, servery and kitchen. Maintain cleanliness of work areas including walls, trashcans, dishwashing machinery, dish-belt and worktables
• Remove trash generated by staff and customers from kitchen and serving areas to proper disposal containers. Maintain cleanliness of dock, trash bins and surrounding areas. Break down cardboard and stow in proper disposal or recycling container(s).
• Vacuum carpeting following each service period.
• As specifically assigned by a manager, assist in loading and unloading trucks, setup of tables, set up of banquets and preparation of beverages.
• As specifically assigned by a manager, maintain cleanliness of restrooms.
• Other related duties as assigned.

What the ideal candidate will bring to this position and HMC:
Required Qualifications:

• Any combination of education and training that provides the required knowledge, skills and ability for the position.
• Must be able to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift up to 30 pounds from floor to waist level without assistance, climb ladders up to six feet with assistance and up to three feet unassisted, and be able to work on feet for prolonged periods of time.
• Must be able to understand and follow basic instructions in oral and written English.
• Must be able to read analog thermometers and maintain written records of temperatures.
• Must be able to establish and maintain cooperative working relationships.
• Must be able to work well without continuous supervision.
• Must wear uniform and safety equipment as required.
• May be required to satisfactorily complete a post-offer functional capacity physical test.
• Requires physical fitness and ability to learn safe food handling and production methods as defined by the College/Dining Services management.
• Good personal hygiene is required.
• Must be willing and able to work overtime in emergency situations.