Kitchen & Service Utility Associate | Flexible Hours

Aramark; Temple (TX); Hybrid; USD 22,000 - 32,000; Full time

Job summary

The General Utility Worker I role at Aramark supports both front-of-house and back-of-house Food & Beverage operations. You will assist with dishwashing, food prep support, and maintaining sanitary conditions across shifts.

You may attend in-house training, adhere to health and safety policies, and help ensure high standards of hygiene, accurate food storage, stock rotation, and compliance with company regulations while collaborating with chefs and team members to deliver quality guest

Qualifications

• Ability to work on own initiative or as part of a team.
• Courteous manner.
• Flexible approach to hours and duties.

Responsibilities

• Monitor and record food and equipment temperature.
• Maintain a clean and safe working environment including pot/dish wash and deep clean duties.
• Attend in-house training sessions.
• Maintain personal hygiene, appearance, and uniform to company regulations.
• Comply and assist in the promotion and implementation of the company’s health and safety policy.
• Comply and assist in the promotion and implementation of the company’s policies and procedures.
• Ensure all food hygiene regulations are adhered to; assist in checking in deliveries to ensure high standards of produce.
• Ensure that all food storage aligns with food hygiene regulations and stock rotation is followed.
• Cleaning duties associated with service and related equipment and/or furniture.
• Preparation of service area and/or service points.
• Accurate storage of food items and equipment after service.

Skills

Initiative

Teamwork

Courteous

Job description

The General Utility Worker I role at Aramark supports both front-of-house and back-of-house Food & Beverage operations. You will assist with dishwashing, food prep support, and maintaining sanitary conditions across shifts.

You may attend in-house training, adhere to health and safety policies, and help ensure high standards of hygiene, accurate food storage, stock rotation, and compliance with company regulations while collaborating with chefs and team members to deliver quality guest