Job Summary: A utility clerk maintains the cleanliness and sanitation standards required of the Food Service department according to approved procedures and standards.

Essential Job Duties:

• Expected to provide exceptional customer service when interacting with customers
• Clean and sanitize all departmental equipment including knives, pots, pans, cooking equipment, holding cabinets, etc.
• Follow approved procedures for disassembling and cleaning meat slicers, grinders, etc.
• Clean, scrub and disinfect walk-in chill floor, working floor, shelves, dollies, etc.
• Ensure that all cooking equipment is degreased and cleaned according to departmental standards
• Assist in schedule maintenance, breakdown and cleanings
• Keep all areas, including walls, ceilings and drains clean and free of debris and sanitized
• Read instructions and accurately mix/label sanitizing and cleaning liquids for use in the department
• Responsible for the disposal of all rubbish and boxes. Operate baler
• Use proper safeguards when applicable to alert others to potential hazards such as wet and slippery surfaces. Perform all duties in a safe manner
• Assist with the receiving of freight. Responsible for the storage and rotation of all products
• Responsible for the overall cleanliness of the entire department including but not limited to the kitchen, storage and sales floor
• Follow all rules and regulations of various government and regulatory agencies
• Follow all company programs, philosophies and mission statements.
• Communicate with department manager to ensure that all equipment is in safe working condition and properly maintained

Other Job Duties:

• Respond promptly to emergencies or potential safety hazards such as spills and broken glass
• May be asked to assist in light food prep
• Assist in the restock of all plastic and paper goods (utensils, bags, cups, napkins), drinks and condiments
• Assist in the breakdown of both the service line back kitchens
• Perform all other duties as directed by upper management

Working Conditions:

• Fast paced environment
• Extremely hot and cold temperatures: Warehouse/kitchen (100 degrees +); Chill (35 degrees); Freezer (10 degrees below zero)

Potential Hazards:

• Work with hot pans, serving trays, grill, oven, steamer, fryer, etc.
• Work with chemicals for sanitation and cleaning
• Work with knives and slicing machinery

Physical Requirements:

• 18 years or older (operates heavy machinery)
• Stand for long periods of time (4-10 hrs), frequent walking around department and to other parts of the store
• Carry up to 80 pounds, push and pull up to 1000 pounds, frequent motions of arms and hands to prepare food products, bend and reach for products stored at lower or higher levels

Mental Requirements:

• Ability to communicate clearly and professionally in English, both verbally and in writing
• Ability to listen to directions and follow through independently
• Must posses a pleasant, patient and friendly attitude towards customers and other associates.
• Ability to work independently and as a team member.
• Ability to multi-task and work in a fast paced environment
• Highly organized
• Attention to detail

Additional Requirements:

• High school diploma or equivalent
• Must be able to work different shifts, early morning, afternoons, evenings, weekends, holidays and overnight shifts and anything that may be deemed necessary by the demands of the business
• May be required to pass a physical culinary skills test
• May be required to pass a written culinary skills test

Compensation:

• Starting rate (as deemed by current pay schedule) or commensurate with experience