Under the supervision of the General Manager of Dining Services and Assistant Manager, and with guidance and direction from the Dining Services Supervisor, the Utility/Dishroom Attendant performs routine and some non-routine tasks related to maintaining cleanliness of Dining Services facilities and equipment.
About Harvey Mudd College:
Located in the heart of Claremont, California, 35 miles east of Los Angeles, Harvey Mudd College is a highly selective undergraduate liberal arts college offering degrees in science, technology, engineering and mathematics. HMC enrolls about 800 students and is a member of The Claremont Colleges, which comprises five undergraduate colleges and two graduate institutions. According to students, professors, and alumni, what makes Harvey Mudd distinctive is its collaborative, cross-disciplinary nature. The working environment is built on collaborative relationships between and among all members of the campus community and a deep commitment to the College’s mission to educate students “so that they may assume leadership in their fields with a clear understanding of the impact of their work on society.”
SUMMARY OF JOB DUTIES AND RESPONSIBILITIES
In the dishroom, 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 the appropriate method and procedure for each item.
Ensure the proper temperature of dishwashing machinery and water as defined by Health Department regulations. Log final rinse temperatures as directed by manager(s)/supervisor.
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 catering stockroom.
Properly store, dispense, use and dispose of cleaning chemicals.
Sweep and mop floors as directed by manager(s)/supervisor, including walk-in refrigerators, dining room and kitchen. Maintain cleanliness of work areas including walls, trashcans, dishwashing machinery, dish-belt and worktables.
Clean ovens, grills, exhaust filters and other kitchen equipment as directed.
Remove trash generated by staff and customers from kitchen and serving areas to proper disposal containers. Maintain cleanliness of dock, trash bins and surrounding areas. Break down cardboard and stow in proper disposal or recycling container(s).
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 or supervisor, maintain cleanliness of restrooms.
Other related duties as assigned.
Education and Experience: Any combination of education, training and experience that provides the required knowledge, skills and ability for the position.
Required Knowledge, Skills and Abilities
Ability to understand and follow basic instructions in oral and written English.
Ability to read analog thermometers and maintain written records of temperatures.
Ability to establish and maintain cooperative working relationships.
Ability to work well without continuous supervision. Wear required uniform and safety equipment.
Ability to learn safe food handling and production methods as defined by the College/Dining Services management.
Good personal hygiene.
Willing and able to work overtime in emergency situations.
Must be able to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift up to 30 pounds from floor to waist level without assistance, climb ladders up to six feet with assistance and up to three feet unassisted, and be able to work on feet for prolonged periods of time.
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.
May be required to satisfactorily complete a post-offer functional capacity physical test.
Grooming and Appearance: The College seeks to maintain a neat and professional image at all times. A uniform is provided and required. Good personal hygiene is required.
Hours: Assignments are usually part-time, 40 hours a week for approximately 32-34 weeks/year based on the academic school year, and include day and evening shifts, and may vary or change at any time due to the needs of the College and department.
Pay: The starting rate for this position is $12.96 per hour.
Reporting Relationship: This position reports to the General Manager of Dining Services and Assistant Manager, and with guidance and direction from the Dining Services Supervisor
Please visit www.hmc.edu/employment to view a complete job description for this position and obtain information about how to submit an application. Information about HMC’s competitive benefits package is available at www.hmc.edu/hrbenefits.
Deadline to apply:
Position will remain open until filled.
Harvey Mudd College is an Affirmative Action/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.
Harvey Mudd College seeks to educate engineers, scientists, and mathematicians well versed in all of these areas and in the humanities and the social sciences so that they may assume leadership in their fields with a clear understanding of the impact of their work on society.
When Maria Klawe was installed as the fifth president of Harvey Mudd College in 2006, she shared with the Harvey Mudd community the results of a year of planning and discussion on campus and across the country. “HMC 2020: Envisioning the Future” is an ambitious outline of the college’s aspirations for the next decade, and beyond.