Dishwasher/Utility

Southern Foodservice Management Inc; Boys Village (OH); On-site; USD 22,000 - 25,000; Full time

Job summary

Southern Foodservice Management Inc. in Wooster, OH is seeking a Dishwasher/Utility to support daily kitchen operations and sanitation standards. The role fits a Monday–Friday shift from 6:00 AM to 2:30 PM with an hourly pay of $16.00.

The position requires reliable, safety-conscious teamwork and the ability to lift up to 45 lbs as described in the job requirements. Join our team to keep the dining facility running smoothly.

Responsibilities

• Cleaning duties per schedule: sweeping, mopping, washing dishes and utensils.
• Sort and replenish silverware, china, glassware and smallwares.
• Wash pots, pans and utensils and store properly.
• Operate dish machine efficiently to maintain flow.
• Follow safety protocols and handle chemicals per MSDS.
• Maintain general cleanliness of the facility.
• Take required temperature logs.
• Follow company policies and assist chef/manager as needed.
• Assist with meal production, service, and cleaning as scheduled.

Job description

Description

Southern Foodservice Management, a national contract food service company, is now looking to hire a Dishwasher/Utility for our Schaeffler location in Wooster, OH.

• The pay is $16.00 per hour.
• The Shift is 6:00 AM to 2:30 PM.
• The schedule is Monday - Friday.

Duties and Responsibilities

Cleaning Duties as assigned by Cleaning Schedule to include (but not limited to):

• Sweeping, mopping, cleaning, wiping, scrubbing, polishing and washing
• Sort and replenish silverware, china, glassware, and smallwares
• Wash Pots, pans utensils, plates, bowls, forks, knives and spoon, etc. And properly store in designated locations.
• Scrap Trays from the tray return mechanism to maintain proper clearing of mechanism and flow of customers.
• Properly Operate dish machine at sufficient speed to maintain flow per Southern standards
• Properly handle chemicals per MSDS and Southern Safety protocols
• Perform all duties in compliance with Workplace Safety Standards and protocols
• Empty Trash Receptacles and Take out trash
• Maintain general cleanliness of facility inside and outside as assigned by chef/manager, kitchen supervisor
• Re-stock any of those food service utensils, equipment required and maintain service area cleanliness
• Properly clean areas used and equipment
• Take any required temperature record logs
• Conduct duties in an orderly and professional manner and to standards of Southern Foodservice Code of Conduct
• Follow all Company policies and procedures as issued
• All staff members are also responsible for other duties or tasks that are assigned by the Chef/manager or Supervisors, as a part of any "Job" or "Position" assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Requirements

Physical Requirements

• Strength: Lift up to 45lbs
• Posture: Standing 70%, Walking 30%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent

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