Key Responsibilities and Required Skills for Kitchen Utility Worker

🎯 Role Definition

As a Kitchen Utility Worker, you are the unsung hero of the back-of-house, a vital team member responsible for upholding the highest standards of sanitation and organization. This position involves a wide range of duties, from dishwashing and equipment cleaning to basic food prep and storeroom management. You will work closely with chefs, cooks, and servers to ensure a smooth and efficient workflow. This is more than just a dishwashing job; it's an opportunity to be at the heart of a bustling kitchen, learn the fundamentals of the culinary industry, and contribute directly to our success by maintaining a pristine and safe working environment.

📈 Career Progression

Typical Career Path

Entry Point From:

No prior professional experience
General Laborer or Cleaner
Busser or Food Runner

Advancement To:

Prep Cook
Line Cook
Kitchen Supervisor or Lead

Lateral Moves:

Catering Assistant
Janitorial / Maintenance Staff
Storeroom or Receiving Clerk

Core Responsibilities

Primary Functions

Operate commercial dishwashing machines to clean all dishes, glassware, flatware, and kitchen utensils to sanitation and quality standards.
Wash pots, pans, and other large-scale cooking equipment by hand in a three-compartment sink, following proper sanitation procedures.
Maintain a clean, organized, and safe dishwashing area, ensuring floors are kept dry and free of debris to prevent accidents.
Sort and stack clean dishes, glassware, and other items in their designated storage areas, ensuring they are readily available for the culinary and service teams.
Regularly empty, sort, and dispose of trash, recycling, and compost, transporting it to the designated disposal area.
Perform routine cleaning and deep-cleaning of kitchen surfaces, including floors, walls, countertops, and food-prep areas, using approved cleaning chemicals.
Assist in the cleaning and sanitizing of all kitchen equipment, including ovens, grills, fryers, and walk-in refrigerators/freezers, following a set schedule.
Support the culinary team with basic food preparation tasks as directed, such as washing, peeling, and cutting vegetables or portioning ingredients.
Receive, unload, and properly store food and supply deliveries, ensuring items are organized and rotated using the First-In, First-Out (FIFO) method.
Monitor and maintain levels of cleaning supplies, dish machine chemicals, and paper goods, and report reordering needs to a supervisor.
Ensure dish machine is operating at a proper temperature and chemical levels are correct, reporting any malfunctions immediately.
áAdhere strictly to all health, safety, and food sanitation guidelines, including local health department regulations and HACCP standards.
Break down and clean catering and banquet equipment after events.
Transport supplies and equipment between storage and work areas, including lifting and carrying heavy items.
Polish silverware, glassware, and other service items to ensure they are presentable for guests.
Maintain the cleanliness and organization of all storage areas, including dry storage, walk-in coolers, and chemical closets.
Report any broken or malfunctioning equipment, safety hazards, or pest control issues to the Chef or Kitchen Manager.
Assist with end-of-shift kitchen breakdown and closing procedures to ensure the kitchen is ready for the next service.
Pressure wash kitchen mats, floors, and loading dock areas as required to maintain high standards of cleanliness.
Collaborate with all kitchen and front-of-house staff to ensure a seamless and efficient operation, assisting others as needed.

Secondary Functions

Contribute to a positive team environment by communicating effectively and working cooperatively with all staff members.
Participate in regular staff meetings and safety training sessions.
Assist in periodic inventory counts of kitchenware, serviceware, and cleaning supplies.
Support special kitchen cleaning projects and organizational initiatives as assigned by management.

Required Skills & Competencies

Hard Skills (Technical)

Ability to operate and maintain commercial dishwashing machines and other kitchen cleaning equipment.
Knowledge of proper chemical handling, dilution, and safety protocols (SDS).
Understanding of food safety and sanitation principles (e.g., ServSafe, HACCP).
Physical ability to lift and move heavy objects (up to 50 lbs) and stand for an entire shift.
Stamina to work in a hot, wet, and fast-paced environment.
Basic knife skills and food preparation knowledge are a plus.

Soft Skills

Strong Work Ethic & Reliability: Punctual, dependable, and committed to completing all tasks infek thoroughly.
Teamwork & Collaboration: Ability to work effectively as part of a team, assisting colleagues and contributing to shared goals.
Attention to Detail: Meticulous in cleaning and organizational tasks to ensure sanitation standards are met.
Time Management: Capable of prioritizing tasks and working efficiently to keep up with the demands of a busy kitchen.
Resilience: Maintains a positive attitude and composure under pressure and during high-volume periods.
Adaptability: Willingness to follow directions precisely and adapt to changing needs and priorities throughout a shift.

Education & Experience

Educational Background

Minimum Education:

No minimum education required; on-the-job training provided.

Preferred Education:

High School Diploma or GED.
Food Handler's Card or ServSafe Certification.

Relevant Fields of Study:

Hospitality
Culinary Services

Experience Requirements

Typical Experience Range: 0-2 years of experience in a food service or manual labor role.

Preferred: 6+ months of experience as a dishwasher, kitchen helper, or steward in a high-volume restaurant, hotel, hospital, or catering environment is highly valued.