AtlantiCare
From AtlantiCare's careers page
Status: listed on the employer's own careers page when we last checked (daily). Confirm on their site before applying.
POSITION SUMMARY
Under the direction of the Culinary Supervisor/Chef Supervisor, the Kitchen Utility Worker is responsible for washing all dishes, pots, pans, flatware, sweeping and mopping floors, maintaining cleanliness of all equipment and ensuring all deliveries are stored properly following first in first out procedures. Duties and Responsibilities: Performs routine sanitation tasks in the main kitchen and cafeteria areas including sweeping and mopping all floors. Works in the dish room, puts all necessary service ware through dishwasher, washes pots and pans. Responsible for the deliveries, stocking and inventory of kitchen food and supplies Follow company and client safety, security and loss prevention policies and procedures to ensure a clean, safe and secure environment. Follow proper food handling procedures Knowledgeable in requirements of local, county and state regulations chemical safety practices Complies/completes orders, return orders to supervisor for review and filing Attends and participates in all required meetings and trainings Maintains confidentiality in accordance with state and local regulations Performs other job-related duties assigned by Culinary Supervisor/Chef Supervisor to ensure all dietary services are complete. Communicates regularly with the supervisor and keeps him/her up to date with culinary issues.
QUALIFICATIONS EDUCATION: - High School Diploma preferred Must be able to read, write, speak and understand the English language Must have working knowledge of chemical safety practices Available to work overtime, holidays and weekends as assigned Must have an understanding of First in First Out (FIFO) stocking practices Must be able to walk, stoop, stand, reach and lift up to 50 pounds most of the working day.
LICENSE/CERTIFICATION: - N/A
EXPERIENCE: Capable of multi-tasking and correctly handling culinary problems Demonstrates knowledge of maintenance issues relating to Culinary Department Demonstrates the ability to stand, bend, stoop, climb and lift Demonstrates the skill of spackling and painting. Knowledgeable in the types of paints, utilizing them in the appropriate places Demonstrate the ability to utilize hammers, screwdrivers and a variety of office tools and equipment Ability to establish and maintain a positive and cooperative working relationship with all employees Ability to be respectful of diverse cultures, ethnic and religious differences.
PERFORMANCE EXPECTATIONS Demonstrates the technical competencies as established on the Assessment and Evaluation Tool.
WORK ENVIRONMENT This position requires repetitive motion, hearing, pushing, reaching, and reading, seeing, speaking, standing and walking a majority of the time. Spends time with such equipment as computer terminal, fax machine, copier, and telephone. Essential functions of this position are listed on the Assessment and Evaluation Tool.
REPORTING RELATIONSHIP This position reports to department leadership. The above statement reflect the general details considered necessary to describe the principle functions of the job as identified and shall not be considered as a detailed description of all work requirements that may be inherent in the position.
This position reports to department leadership and supervises incumbents as assigned.
LICENSE/CERTIFICATION: - N/A
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