Ktchn/Chf Hlpr/PtWsr/Lndry/Com (Term)

• Leaves workstation clean and re-stocked

• Recycles products per policy and procedure.

• Accurately fills out sanitation and temperature logs and food service records as required. Informs person in charge when corrective action is needed

• Follows sanitation standards in compliance with all regulatory agencies including Harvard Environmental Health and Safety regulations

• Communicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guests

• Complies with State of Massachusetts and Dining Services’ “Food Employee Illness Policy”.

• Represents HUDS to students, faculty, staff and guests in a positive and professional manner.

• Works to meet the mission and core values of Harvard University Dining Services with enthusiasm and a spirit of cooperation.

• Performs other duties as assigned

Kitchenperson/Chef’s   Helper:

• Cleans and sanitizes physical space and equipment

• Moves product into and out from production as required following HACCP procedures

• Assists with food preparation duties

Potwasher:

• Cleans and sanitizes potwashing/dish area, walls, floors and counters

• Fills, empties, operates and performs regular maintenance on pot washing machine or manually washes pots as required

• Monitors and records temperatures and sanitizer concentration in manual wash sink and machines to insure safe operation

• Returns all cleaned equipment and utensils to point of service

Laundryperson:

• Launders, folds and distributes uniforms, towels, tablecloths and napkins

• Maintains clean and organized laundry area

• Operates washing machines and dryers according to instructions

• Keeps laundry equipment clean and in good order

Physical Requirements:

• Must be able to routinely lift 50 lbs. without restrictions

• Continuous: lifting, standing, manual dexterity, reaching, walking, handling, bending, and push / pull.

• Occasional: climbing, squatting, and sitting.