Dining Services Utility Attendant

Harvey Mudd College; Claremont (CA); On-site; USD 33,000 - 36,000; Full time

Job summary

Harvey Mudd College is seeking a Dining Services Utility Attendant to support the dining facilities. The role involves cleaning, dish room operations, and assisting with catering setups, under supervision of the Senior Director for Dining and Facilities Event.

The position requires physical fitness to lift up to 50 pounds, the ability to follow English instructions, and reliable teamwork. Regular on-campus work with variable hours during service and events is expected.

Qualifications

• Ability to stand, walk, bend, reach and lift up to 50 pounds with or without assistance.
• Ability to read and follow basic instructions in English.
• Ability to understand and operate within health and safety requirements.

Responsibilities

• Receive and sort soiled dishes, trays, and utensils and prepare them for washing.
• Ensure dishwashing temperatures comply with Health Department regulations and log final rinses.
• Sort and restock dining service areas and return items to stockroom.
• Safely store, dispense, use, and dispose of cleaning chemicals.
• Sweep and mop floors and maintain cleanliness of work areas and equipment.
• Remove trash and manage disposal containers; break down cardboard.
• Assist with floor attendant duties during service and with events or catering setups.
• Assist in loading/unloading trucks and setting up tables and banquets as directed.
• Maintain restroom cleanliness.

Skills

Stamina

English literacy

Teamwork

Safety compliance

Food-handling knowledge

Job description

Dining Services Utility Attendant

Job Description

Title of Job: Dining Services Utility Attendant

POSITION SUMMARY

Under the supervision of the Senior Director for Dining and Facilities Event and with guidance from the Dining Services Management team, the Utility Attendant performs routine, and some non-routine tasks related to maintaining cleanliness of Dining Services facilities and equipment.

DUTIES AND RESPONSIBILITIES

• In the dish room, receive soiled dishes, trays, flatware, glassware, pots, pans, utensils, etc., and prepare them for washing by scraping off food and other debris. Sort and wash soiled items using appropriate methods and procedures for each item.

• Assure proper temperature of dishwashing machinery and water as defined by Health Department regulations. Log final rinse temperatures as directed by manager(s).

• Sort items when cleaned and restock service areas and kitchen before, during and after each service period. Sort and return catering china, flatware, and glassware to the catering stockroom.

• Properly store, dispense, use and dispose of cleaning chemicals.

• Sweep and mop floors as directed by manager(s), including walk-in refrigerators, dining room, servery and kitchen. Maintain cleanliness of work areas including walls, trashcans, dishwashing machinery, dish-belt and worktables

• Remove trash generated by staff and customers from kitchen and serving areas to proper disposal containers. Maintain cleanliness of the dock, trash bins and surrounding areas. Break down cardboard and stow in proper disposal or recycling container(s). Clean ovens, grills, exhaust filters and other kitchen equipment as directed.

• As specifically assigned by a manager or supervisor, assist with floor attendant duties during service periods, and assist with special event or catering setups.

• *As specifically assigned by a manager, assist in loading and unloading trucks, setup of tables, set up of banquets and preparation of beverages.*

• As specifically assigned by a manager, maintain cleanliness of restrooms.

• Performs other duties as assigned.

REQUIRED QUALIFICATIONS

Education and Experience:

Education: Any combination of education and training that provides the required knowledge, skills and ability for the position.

Experience: None.

Knowledge, Skills, and Abilities:

Individuals must possess knowledge, skills and ability to successfully perform the essential functions of the position or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of skills and abilities.

• Must be able to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift to 50 pounds from floor to waist level without assistance, climb ladders up to 20 feet with assistance and up to 10 feet unassisted, and be able to work on feet for prolonged periods of time.

• Must be able to understand and follow basic instructions in oral and written English.

• Must be able to read analog thermometers and maintain written records of temperatures.

• Must be able to establish and maintain cooperative working relationships.

• Must be able to work well without continuous supervision.

• Must wear uniform and safety equipment as required.

• Requires physical fitness and ability to learn safe food handling and production methods as defined by the College/Dining Services management.

• Good personal hygiene is required.

• will be expected to work overtime in emergency situations, and during special events as specify by management for example (commencement,family weekend, alumni week,admitted student week, Board of trusties weeks etc.)

Preferred Qualifications

• Employees in this position usually work with a team but may occasionally work alone. Most work is done indoors but some activities occur outdoors. Not all facilities are air-conditioned.

• Positions are benefits eligible, and include day, swing and evening shifts, and may vary or change at any time due to the needs of the College and department.

• The essential function of this job requires work to be performed on campus.

Grooming and Appearance: The College always seeks to maintain a neat and professional image. A uniform is provided and required. Good personal hygiene is required.

Remote Work Eligibility

Category A:

All staff positions, regardless of remote work eligibility, require an initial 30-calendar-day on-campus work period. Based on an evaluation by the supervisor and area Vice President, this position is classified as Category A as defined in the College’sRemote Work Policy, without occasional ad-hoc remote work flexibility. Your position is essential to on-campus operations and requires you to work exclusively on campus

Your standard working hours days and hours may vary due to the needs of the department or the College.

All remote work arrangements, including ad-hoc remote work, must be approved by the direct supervisor, area Cabinet member, and Human Resources, and are subject to periodic review based on institutional needs. These arrangements are neither guaranteed nor considered entitlements and may change due to factors such as employee performance, evolving business needs, or changes to the position.

Physical Requirements

While performing the duties of this job, the staff member is regularly required to sit; stand, use hands and fingers and talk or hear. The employee is occasionally required to reach with hands and arms. The individual must regularly lift and/or carry up to 20 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. 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.

Hours

Your standard working hours and days vary due to the needs of the department or the College. 20 hours/week. Working day - Saturday –Wednesday 1:00 PM–8:030 PM Friday–Saturday 5:0 PM–2:00 AM 5-9;30 pm or 1-9:30pm sat,sunday,monday

Salary

Salary: The anticipated starting salary is $23.75 -$25.70/hour. Salary will be commensurate with qualifications, experience.

Classification

This is an non-exempt, full-time, regular, benefits eligible, position.

Reports To

This position reports to the Senior Director for Dining Services and Facilities Events

Additional Information

This job description defines the essential job duties of the position. Harvey Mudd College expects that employees hired for this position can perform the essential functions of the job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act.

Regular employment at the College is for no specified period; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Employment is at-will and employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law.

Harvey Mudd College is an Equal Opportunity Employer. Qualified applicants will be given consideration for employment without regard to age, race, gender, national origin, sexual orientation, protected veteran’s status, disability, or any other characteristics protected by applicable law.