Academic ConnectKitchen person/Chef’s Helper:
- Cleans and sanitizes physical space and equipment
- Moves product into and out from production as required following HACCP procedures
- Assists with food preparation duties
Pot washer:
- Cleans and sanitizes potwashing/dish area, walls, floors and counters
- Fills, empties, operates and performs regular maintenance on pot washing machine or manually washes pots as required
- Monitors and records temperatures and sanitizer concentration in manual wash sink and machines to insure safe operation
- Returns all cleaned equipment and utensils to point of service
Laundry person:
- Launders, folds and distributes uniforms, towels, tablecloths and napkins
- Maintains clean and organized laundry area
- Operates washing machines and dryers according to instructions
- Keeps laundry equipment clean and in good order
- Leaves workstation clean and re-stocked
- Recycles products per policy and procedure
- Accurately fills out sanitation and temperature logs and food service records as required. Informs person in charge when corrective action is needed
- Follows sanitation standards in compliance with all regulatory agencies including Harvard Environmental Health and Safety regulations
- Communicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guests
- Complies with State of Massachusetts and Dining Services’ “Food Employee Illness Policy”
- Represents HUDS to students, faculty, staff and guests in a positive and professional manner
- Works to meet the mission and core values of Harvard University Dining Services with enthusiasm and a spirit of cooperation
- Performs other duties as assigned