"Utility Person – Dining Center – Porter"

Job Description

• Responsible for the scheduled cleaning and sanitizing of all specialty food equipment including but not limited to: pizza oven, tortilla machine, rotisserie ovens, char-grills, fryers, convection and combi ovens, smoker, hoods/ filters, hot/cold boxes /carts. Responsible for dish room(s) equipment set up in the morning and/or cleaning/closing it down in the evenings, based on shift.
• Maintains the cleanliness of such equipment throughout the day. The incumbent is responsible for proper cleanliness, storage and access to all cleaned articles, including cookware, dishware and utensils. Additionally, removing stains from china, glassware and cutlery is required.
• Provides work direction to student employees assigned to sanitation duties.
• Acts as a liaison to Maintenance Service personnel to communicate/demonstrate equipment concerns. This position is proactive in reporting problems, thereby promoting good working order of kitchen and sanitation equipment.
• Assists drivers unloading delivery trucks, and unloads fresh foodstuffs, canned and packaged foodstuffs, frozen foods, and non-food supplies. The incumbent off loads items/containers weighing up to 125 lbs. unassisted and employs material handling equipment to off-load commodities/containers weighing up to 1200 pounds without the assistance of other employees. Unpacks in-coming shipments of foodstuffs, non-food supplies and equipment, counts items and checks quantities and specifications against purchase orders and packing slips, to ensure that commodities received correspond to quantities and items ordered and that all items invoiced have been received. Any problems concerning deliveries are referred to the supervisors. This position prepares and maintains accurate delivery records.
• Maintains the work areas in a neat, clean and orderly manner and maintains strict compliance with all federal, state and University standards for cleanliness and sanitation.
• Wears MIOSHA approved safety shoes at all times and must be fitted for and wear other protective gear as required by OSHA/MIOSHA.

Short Job Description

• Must be able to read and comprehend all written instructions, all health and sanitation regulations and all safety regulations and requirements governing the performance of job duties.
• Must possess sufficient writing and mathematical skills to accurately prepare inventory control documents.
• A valid Michigan chauffeur's license or the ability to acquire a valid Michigan chauffeur's license is required.
• Experience with commercial foodservice equipment and ability to disassemble and reassemble parts so the equipment can be cleaned and function properly.
• Ability to provide work direction to other employees is required.
• Must be able to tolerate exposure to cold temperatures while working in freezers, and warm temperatures of food productions areas.
• Must be able to raise items weighing up to 85 lbs. to a height of 6 feet as many as 100 times per day, and must be able to lift items weighing more than 85 lbs. with mechanical assistance up to 20 times per day. Must be able to transport 40 lbs. a distance of 30-100 feet up to 85 times per day to move foodstuffs from receiving areas and storerooms to freezers, coolers, and storage units in kitchen production areas.
• Must be able to tolerate exposure to cleaning and disinfecting chemicals, dirt, dust and mildew as well as exposure to gasoline and diesel fumes.