"Utility and Dishroom Worker"

Utility and Dishroom Worker

Bennington College

Job Type: Full time

Location: Bennington, Vermont, United States

Bennington College seeks to hire a Utility and Dishroom Worker to join the Dining Services team. The Utility and Dishroom Worker is responsible for ensuring the cleanliness and sanitation of dishware, serviceware, and all kitchen areas, supporting overall operations for the Dining Services team. The College takes great pride in providing a memorable dining experience to our students, faculty, staff, and guests. Through our variety of dining locations, menu offerings, and friendly and welcoming staff, the team strives to make every dining experience extraordinary.

This position works full-time, year-round. The hourly rate of pay is $19.63

Schedule (40 hours/week):

• Monday through Friday 7:00 am-3:30 pm

The College offers a comprehensive benefits program that includes generous paid time off benefits, health insurance, dental insurance, life insurance, short-term disability coverage, and a retirement plan with employer match. The College also offers educational benefits for the employee, spouse/partner and dependents.

Qualifications

1. High School graduate and/or GED equivalent required; previous experience and knowledge of current principles, practices, equipment, materials and methods used in large-scale food production preferred.
2. Successful completion of annual Hazardous Communication Training Program, and Food Sanitation (ServSafe) course as required. Ability to understand proper use of chemicals used in the performance of position duties and maintain familiarity with the chemical's material safety data sheets. Required attendance and successful completion/passing of College-sponsored classes and seminars determined by employer.
3. Good personal cleanliness and hygiene.
4. Exceptional customer service skills; demonstrated experience interacting and developing relationships with internal customers. Demonstrated ability to multi-task, respond to requests with a sense of urgency, and complete work orders in a timely manner.
5. Language Skills: Ability to comprehend and follow oral and written instructions, procedures, correspondence, and memos. Ability to write correspondence. Ability to give full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate.
6. Math Skills: Ability to add, subtract, multiply and divide in all units of measure and inventory, using whole numbers, common fractions, and decimals to solve problems.
7. Reasoning Ability: Ability to use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems; considering the relative costs and benefits of potential actions and discussing ideas with supervisor. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Good organizational skills.

All offers of employment are contingent on successful completion and acceptable results of a background check.

Responsibilities include, but are not limited to:

1. Responsible for the proper amount of soap and temperature of wash water in sinks before washing pots, pans, dishes, equipment, and utensils on assigned shifts. Responsible for the proper amount of sanitizer for the proper sanitation of all items washed, adhering to the VT Board of Health. Responsible for the proper cleaning and sanitizing of all soiled items that are brought into the dish room, including all hand carts, and returning such items to their proper locations.
2. Responsible for the inspection of all internal parts and the proper set up of the dish machine before every meal. Check for proper temperatures of all water tanks and check soap dispensers, making sure they have product and are in working order. If temperatures and or soap dispensers are not working properly, shut machine down and report to Management immediately.
3. Ensure clean and sanitary condition of the dish machine, conveyor belt, sinks, vats, steamers, and other equipment in the kitchen; clean after each meal.
4. Properly sweep, scrub and mop all assigned areas at end of shift. Clean kitchen equipment as assigned.
5. Remove trash and recycled items from dining areas and place in proper receptacle. Monitor receptacle usage on a daily basis to ensure continuous cleanliness of assigned areas.
6. Maintain adequate supply of cleaning materials and notify management of any shortages. Maintain current knowledge of cleaning supply usage/safety.
7. When needed, assist with the retrieval/stocking of food products from/to kitchen storage areas.
8. Assist in the proper setup and service of assigned functions.
9. Promote a positive and congenial atmosphere and working relationship with students, employees, supervisors and other individuals that this position may come in contact with. Work effectively with other personnel to complete/coordinate designated duties.
10. Maintain proper care of equipment. Report necessary equipment repair and maintenance to management immediately.
11. Adhere to proper dress code requirements, as determined by season and function.
12. Comply with established sanitation standards and health standards for the kitchen and kitchen storage areas. Observe proper food preparation, handling, and storage techniques.
13. Follow established safety rules and regulations, including using appropriate guards and safety devices on all equipment. Maintain a safe and clean work environment. Keep informed of all material safety data sheets. Attend and successfully complete/pass College-sponsored safety classes and seminars.
14. Promote a positive and congenial atmosphere and working relationship with students, employees, supervisors, and other individuals that this position may come in contact with. Work effectively with other personnel to complete/coordinate designated duties.
15. Use proper judgment in work assignments on a daily basis and recommend improvements in work efficiency. Effectively manage own time.
16. Perform additional related duties as assigned.