The Johns Hopkins University
Food Service Utility - 119164
The Johns Hopkins University, Baltimore, Maryland, United States, 21276
Position Summary
The Food Service Utility position is responsible for maintaining kitchen work areas, equipment, and utensils.
Position Objectives
Perform quality work within deadlines with or without direct supervision.
Interact professionally with other employees, customers, and suppliers.
Work effectively as a team contributor on all assignments.
Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.
Duties, Functions, and Tasks
Collects, sorts, and washes dishes.
Sweeps and mops kitchen floors.
Washes worktables, walls, refrigerators, and large equipment.
Distributes supplies, utensils, and portable equipment.
Segregates and removes trash and garbage and places it in designated containers.
Assists in back dock organization and proper trash and waste receptacle treatment.
Steam cleans or hoses out garbage cans.
Transfers supplies, equipment, and food between storage and work areas.
Loads or unloads trucks picking up or delivering supplies and food.
Completes all logs with accurate information throughout the shift.
Interacts with co‑workers to ensure compliance with company service standards, inventory, and cash control procedures.
Assures compliance with all HACCP, ServSafe, Department of Health and JHU sanitation and safety requirements.
Note:
Job duties are subject to change as needed.
Qualifications
Ability to use time‑keeping system to record time worked for payroll processing.
Ability to follow instructions from multiple managers, chefs, and supervisors.
Ability to work in a group/team and function efficiently.
Ability to follow all unit safety requirements.
Possess the ability to meet specific uniform standards for this position.
Utilize all personal protective equipment as per guidelines.
Wear cut‑resistance glove when using a sharp or potentially sharp tool or instrument.
Certificates and Licenses
ServSafe and Allertrain certified, or obtain certificates within first 2 months of employment.
Additional Information
Part‑time and full‑time positions available; indicate preference and availability.
Benefits eligibility commences for individuals working a minimum of 30 hours per week.
Eligibility for benefits applies to those meeting the 30‑hour threshold.
Applicants should ensure availability aligns with role requirements.
Bargaining unit positions governed by collective bargaining; terms negotiated through union processes.
For summer and fall positions, a bidding system based on seniority order determines selection.
Apply within designated timeframe and include all required information and a resume.
Keep contact information up to date to receive application status updates.
Physical Requirements
Stand and walk for extended periods of time (2–4 hours).
Walk; use hands or fingers, handle or feel; reach with hands and arms at below and above shoulder level.
Regularly lift and/or move up to 50 pounds.
Regularly talk and hear.
Specific vision abilities required include close vision, color vision, depth perception, and ability to adjust focus.
Twist and bend while standing.
Occasionally required to sit, climb or balance, and taste or smell.
Ability to withstand hot temperatures generated by ovens, grills, and fryers.
Language Skills
Read, understand, and speak basic English to perform essential functions of the job.
Write simple correspondence.
Effectively present information in one‑on‑one and small group situations to customers, clients, and other employees.
Leadership in the Foodservice Industry JHU Dining is a diversity growth‑oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for all associates.
Authority This position does not directly supervise anyone but is responsible for working in a team and completing tasks in a group setting.
Starting Salary Range $20.94 per hour
Equal Opportunity Employer & AA All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.
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Position Objectives
Perform quality work within deadlines with or without direct supervision.
Interact professionally with other employees, customers, and suppliers.
Work effectively as a team contributor on all assignments.
Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.
Duties, Functions, and Tasks
Collects, sorts, and washes dishes.
Sweeps and mops kitchen floors.
Washes worktables, walls, refrigerators, and large equipment.
Distributes supplies, utensils, and portable equipment.
Segregates and removes trash and garbage and places it in designated containers.
Assists in back dock organization and proper trash and waste receptacle treatment.
Steam cleans or hoses out garbage cans.
Transfers supplies, equipment, and food between storage and work areas.
Loads or unloads trucks picking up or delivering supplies and food.
Completes all logs with accurate information throughout the shift.
Interacts with co‑workers to ensure compliance with company service standards, inventory, and cash control procedures.
Assures compliance with all HACCP, ServSafe, Department of Health and JHU sanitation and safety requirements.
Note:
Job duties are subject to change as needed.
Qualifications
Ability to use time‑keeping system to record time worked for payroll processing.
Ability to follow instructions from multiple managers, chefs, and supervisors.
Ability to work in a group/team and function efficiently.
Ability to follow all unit safety requirements.
Possess the ability to meet specific uniform standards for this position.
Utilize all personal protective equipment as per guidelines.
Wear cut‑resistance glove when using a sharp or potentially sharp tool or instrument.
Certificates and Licenses
ServSafe and Allertrain certified, or obtain certificates within first 2 months of employment.
Additional Information
Part‑time and full‑time positions available; indicate preference and availability.
Benefits eligibility commences for individuals working a minimum of 30 hours per week.
Eligibility for benefits applies to those meeting the 30‑hour threshold.
Applicants should ensure availability aligns with role requirements.
Bargaining unit positions governed by collective bargaining; terms negotiated through union processes.
For summer and fall positions, a bidding system based on seniority order determines selection.
Apply within designated timeframe and include all required information and a resume.
Keep contact information up to date to receive application status updates.
Physical Requirements
Stand and walk for extended periods of time (2–4 hours).
Walk; use hands or fingers, handle or feel; reach with hands and arms at below and above shoulder level.
Regularly lift and/or move up to 50 pounds.
Regularly talk and hear.
Specific vision abilities required include close vision, color vision, depth perception, and ability to adjust focus.
Twist and bend while standing.
Occasionally required to sit, climb or balance, and taste or smell.
Ability to withstand hot temperatures generated by ovens, grills, and fryers.
Language Skills
Read, understand, and speak basic English to perform essential functions of the job.
Write simple correspondence.
Effectively present information in one‑on‑one and small group situations to customers, clients, and other employees.
Leadership in the Foodservice Industry JHU Dining is a diversity growth‑oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for all associates.
Authority This position does not directly supervise anyone but is responsible for working in a team and completing tasks in a group setting.
Starting Salary Range $20.94 per hour
Equal Opportunity Employer & AA All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.
#J-18808-Ljbffr