"Ktchn/Chf Hlpr/PtWsr/Lndry/Com (term)"

Kitchen 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.

Physical Requirements:

• Must be able to routinely lift 50 lbs. without restrictions
• Continuous: lifting, standing, manual dexterity, reaching, walking, handling, bending, and push/pull
• Occasional: climbing, squatting, and sitting