Utility/ Food Service Worker - Global Foundries

Utility/Food Service Worker

SUMMARY: This position is responsible for the overall sanitation and organization of the kitchen,
storerooms, equipment and serving area.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:
• Organize dish room in such a way as to prevent recontamination of clean dishes and utensils
with soiled ones.
• Fill dish machine with fresh water and detergent at least two times per day.
• Scrape and rinse all items to be cleaned.
• Pre-soak all serving utensils prior to rinsing and washing.
• Check final rinse temperatures daily and record on Form #66.
• Inspect all clean dishes and eating utensils for stains or food particles.
• Clean scrap strainers a minimum of 5 times per day.
• Keep soap dispensing systems full at all times. NEVER run machine without soap.
• Put away all dishes, utensils and silverware.
• Empty and clean dish machine.
• Clean dish dollies and stack all dish racks with dollies.
• Wash down walls. Wipe and polish all stainless steel in accordance with cleaning schedule.
• Clean and sanitize the work surfaces and sink before each use.
• Properly fill 3 compartment sink. Wash, rinse and sanitize all pots and pans. Follow the six steps
to pot washing found in operations manual.
• Sweep and mop kitchen, delivery area, storage areas and servery.
• Remove all trash to dumpster. Separate cardboard and other recyclables into the appropriate
bin.
• Clean garbage pails weekly.
• Replace garbage bags often throughout the day.
• Wash off carts after each use.

ADDITIONAL DUTIES AND RESPONSIBILITIES:

• Put away deliveries
• Maintain stock room / walk-ins and other storage areas in an organized and clean manner.
• Keep cleaning supplies away from food areas.
• Perform other duties as assigned

SUMMARY: This position is responsible for the overall sanitation and organization of the kitchen,
storerooms, equipment and serving area.
ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:
• Organize dish room in such a way as to prevent recontamination of clean dishes and utensils
with soiled ones.
• Fill dish machine with fresh water and detergent at least two times per day.
• Scrape and rinse all items to be cleaned.
• Pre-soak all serving utensils prior to rinsing and washing.
• Check final rinse temperatures daily and record on Form #66.
• Inspect all clean dishes and eating utensils for stains or food particles.
• Clean scrap strainers a minimum of 5 times per day.
• Keep soap dispensing systems full at all times. NEVER run machine without soap.
• Put away all dishes, utensils and silverware.
• Empty and clean dish machine.
• Clean dish dollies and stack all dish racks with dollies.
• Wash down walls. Wipe and polish all stainless steel in accordance with cleaning schedule.
• Clean and sanitize the work surfaces and sink before each use.
• Properly fill 3 compartment sink. Wash, rinse and sanitize all pots and pans. Follow the six steps
to pot washing found in operations manual.
• Sweep and mop kitchen, delivery area, storage areas and servery.
• Remove all trash to dumpster. Separate cardboard and other recyclables into the appropriate
bin.
• Clean garbage pails weekly.
• Replace garbage bags often throughout the day.
• Wash off carts after each use.
ADDITIONAL DUTIES AND RESPONSIBILITIES:
• Put away deliveries
• Maintain stock room / walk-ins and other storage areas in an organized and clean manner.
• Keep cleaning supplies away from food areas.
• Perform other duties as assigned
REQUIRED QUALIFICATIONS AND COMPETENCIES:
Education:
• High School or GED
Certifications:
• Food Handling certification preferred but not required
Other Qualifications, Experience and Competencies:
• Speak and read English
• Some experience helpful
• Be able to lift 40 pounds or more
PHYSICAL DEMANDS OF THE JOB:
The physical demands described here are representative of those that must be met by an employee to
successfully perform the essential functions of this job. Reasonable accommodations may be made to
enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the team member is frequently required:
• To stand, walk, talk and hear; use hands and fingers to feel, handle, or operate objects, tools and
controls; and reach with hands and arms.
• The employee is frequently required to lift and move up to 40 lbs
• Specific vision abilities required by this job include being able to see in dim lit areas such as walkins and storage areas.
• Position may require extended hours including evenings and/or weekends, possible travel to
other work sites.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee
encounters while performing the essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the essential functions.
The work is performed primarily in kitchen and storage setting The noise level in the work environment is
moderate to loud.
The duties listed above are intended only as illustrations of the various types of work and duties that may
be performed. The omission of specific statements of duties does not exclude them from the position if
the work is similar, related or a logical assignment to the position, and the Company reserves the right to
add additional duties or modify existing duties.