Provides clean and sanitized utensils, plate ware, glassware and equipment for the La Sierra University Commons. Maintain dishwashing machine as required. Give direction to the student employees working in the dish room. Receive and stock the storeroom and walk in refrigerators and freezer.
Duties and Responsibilities
- Cleans, per approved sanitation and safety guidelines, all dishes, glasses, utensils, pots and pans and related food preparation/serving items and equipment.
- Washes work tables, walls, refrigerators.
- Operates dish washer per approved guidelines.
- Checks all items for cleanliness.
- Stores cleaned, dried items and equipment in the appropriate places.
- Maintains all cleaning/washing equipment at proper temperatures and in proper operating order, loads equipment correctly
- Cleans floor area of any spillage of water, detergent and/or food stuffs per safety and sanitation guidelines.
- Troubleshoots dishwasher machine malfunctions.
- Other duties as assigned by the Commons Director.
- Ability to apply common sense understanding to carry out detailed instructions and to deal with problems as they arise.
- Ability to use passive vocabulary of 5-6000 words; to read at a slow rate; define unfamiliar words in dictionaries for meaning, spelling and pronunciation.
- Finger dexterity-using primarily just the fingers to make small movements such as typing, picking up objects or pinching fingers together.
- Ability to talk, especially where one must frequently convey detailed or important instructions or ideas accurately.
- Average hearing, able to hear average or normal conversations and receive ordinary information.
- Average visual ability- average, ordinary visual acuity necessary to prepare or inspect documents or products, or operate machinery.
- Must be in good physical condition and able to lift and carry objects/equipment, etc. up to 50 pounds or more.
- Able to maintain body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.
- Able to bend body downward and forward by bending spine at the waist (stooping).
- Able to bend legs at knee to come to a rest on knee or knees (kneeling).
- Able to bend the body downward and forward by bending leg and spine (crouching).
- Able to move about on hands and knees or hands and feet (crawling).
- Able to extend hand(s) and arm(s) in any direction.
- Able to remain upright on the feet, particularly for sustained periods of time.
- Able to move about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
- Able to use upper extremities to press against something with steady force in order to thrust forward, downward or outward.
- Able to use upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
- Able to raise objects from a lower to a higher position or moving objects horizontally from position to position.
- Able to pick, pinch, type or otherwise work, primarily with fingers rather that with whole hand or arm as in handling.
- Able to apply pressure to an object with the fingers and palm.
- High school diploma or GED or equivalent,
- Food Handlers permit
- Hazards include, but not limited to, cuts from broken glass, metal cans, burns, slipping and tripping.
- Frequently immerses hands in water.
- Works frequently in a hot and damp environment.
- Works early shift or late shift
- Lift up to 50 lbs.