(2 Positions) Posting Number:  H0139

Posting Date:  October 29, 2009  Closing Date:  Until Filled.

Application Procedure

Apply Online

Information about the position:  Starting salary is $9.15 per hour. These are part-time, non-benefits eligible, non-exempt positions that are scheduled to work during the academic year (approximately 9 months, excluding spring, summer and winter breaks). These positions report to the Dining Services General Manager. These are weekend (Saturday and Sunday) positions with a schedule of approximately 15 hours per week, every other week. The schedule is subject to change, at any time, due to the needs of the college or department.

What the successful candidate will do: Under general supervision, The Dining Commons and Dishroom Utility Attendant performs routine and non-routine tasks related to cleaning and maintaining the dining commons and working in dishroom. 

Essential Functions:

Dining Commons:

• Clean restroom areas and fixtures, and replenish paper supplies and soap as necessary.
• Sweep, mop, scrub, buff, and vacuum floor surfaces and baseboards; spot clean carpeted areas.
• Assist with cleaning kitchen facilities and equipment, including stoves, ovens, grills, fryer, refrigeration equipment, counters, cold buffets, steam tables, counters and shelves.
• Collect rubbish from trash cans and replace liners and clean receptacles as necessary.
• Maintain common areas and locker rooms.
• Perform routine checks for cleanliness and servicing.
• Maintain supply and equipment inventory as directed.
• Maintain utility closet in a clean, organized and safe manner.
• Perform other related duties as directed.

Dishroom

• 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.

Other tasks

• Attend safety meetings and other meetings as required.
• Work adjusted schedules and/or overtime as required
• Maintain a safe working environment and report unsafe conditions to supervisors.
• Read and follow all label instructions on chemical materials and operating instructions for powered equipment; properly store, dispense, use and dispose of cleaning chemicals.
• Report out of order equipment in the building (e.g., leaking or broken fixtures) to supervisors.
• Report accidents immediately to supervisors
• Comply with HMC policies and procedures while practicing positive customer and employee relations.

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

• Minimum one year of paid employment experience in custodial or building maintenance assignment(s) or any combination of education and training that provides the required knowledge, skills and ability for the position.
• Knowledge of maintenance, use, safe operation and repair of cleaning supplies, tools and equipment. Knowledge of cleaning chemicals and safe working practices and procedures in commercial-kitchen, food preparation and dining areas.
• Ability to learn proper use of fire extinguishers.
• Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, lift up to 50 pounds from floor to waist level without assistance, climb ladders up to 20 feet with assistance and up to 10 feet unassisted, and be able to work on feet for prolonged periods of time.
• Ability to effectively and efficiently clean and maintain an assigned area within a predetermined time schedule.
• Ability to understand and follow oral and written instructions in English.
• Ability to establish and maintain cooperative working relationships.
• Comply with uniform and safety equipment requirements.
• Willingness and ability to work overtime in emergency situations.
• Ability to take direction and work independently with minimal supervision.