Utility Aide

Summary: 

Under the direction of the Supervisor, Utility Aides and/or Manager of Production/Executive Chef the Utility Aide performs a variety of tasks related to the support of the operations of a professional kitchen. These tasks include: tray assembly, delivery, mechanical and/or hand washing of all Food Service plate ware, utensils, equipment and pots/pans. The Utility Aide is responsible for maintaining quality, cleanliness and ongoing sanitation of all Dish room and Food Service Production areas. Duties include but are not limited to: assembling trays for patient meal consumption, delivery of carts with assembled trays, retrieval of carts with soiled trays, cleaning of all plate ware, utensils, equipment, floors and pots/pans, mopping and sanitizing all food prep floor areas, cleaning checklists, temperature logs, maintenance reports and personal example. The Utility Aide is expected to deliver high quality services to patients, guests, co-workers, visitors and other customers of Baystate Health System.

Job Responsibilities: 

1) Safe, sanitary food safety and equipment techniques. Use of gloves when setting up trays, following policies for effective use of mechanical cleaning of plates, pots and pans and silverware. Utilization of temp logs and organization of clean items so they do not come in contact with dirty items etc.

2) Able to perform all five main dish-room tasks. Tray assembly, cart delivery/retrieval (that includes knowledge of all units in hospital), tray removal, loading and unloading. Use of conveyor-type dish machine.

3) Accurately assembles patient meal trays that are in compliance with diet orders and food allergies. Practices safe food handling including maintaining appropriate food temperature, hand washing and personal hygiene. Utilizes First In, First Out rotation system.

4) Maintains temperature, QC and QA logs as directed by HACCP, JCAHO and DPH regulations, and Executive Chef or designee directives.

5) Cleans and sanitizes all equipment and floors at end of night or shift. Safe use of chemicals used in dish room. Follows Quality Assurance charts for accurate ratio of water to chemicals used for sanitizing where applicable.

6) Cleans and sanitizes all equipment and floors at end of night or shift. Safe use of chemicals used in dish room. Follows Quality Assurance charts for accurate ratio of water to chemicals used for sanitizing where applicable.

7) Team player in a fast paced environment.

8) Able to work independently with little supervision.

9) Perform other duties/assignments that are necessary without advanced notice in a fast paced kitchen environment to include: food prep, special cleaning projects, etc.

Required Work Experience: 

1) None

Preferred Work Experience: 

1) 2 years experience in a healthcare, restaurant or other hospitality setting

Skills and Competencies: 

1) Safe Food Handler Certificate

Education:

GED or HiSET

Certifications:

Compensation

Note: The compensation range(s) in the table below represent the base salaries for all positions at a given grade across the health system. Typically, a new hire can expect a starting salary somewhere in the lower part of the range. Actual salaries may vary by position and will be determined based on the candidate's relevant experience. No employee will be paid below the minimum of the range. Pay ranges are listed as hourly for non-exempt employees and based on assumed full time commitment for exempt employees.

Minimum - Midpoint - Maximum

$16.34 - $18.78 - $21.46

 

 

Equal Employment Opportunity Employer