Key Responsibilities and Required Skills for Kitchen Utility Worker Assistant

🎯 Role Definition

The Kitchen Utility Worker Assistant is an entry-level back-of-house team member responsible for maintaining a clean, safe, and well-stocked kitchen environment to support cooks, chefs, and service staff. This role performs dishwashing, basic food preparation support, deep-cleaning of kitchen equipment and surfaces, waste management, and assists with receiving and stocking. The ideal candidate follows food safety protocols (HACCP/ServSafe), operates commercial cleaning equipment safely, and contributes to a fast-paced culinary operation with reliability and attention to detail.

📈 Career Progression

Typical Career Path

Entry Point From:

Dishwasher / Steward
Food Service Worker / Cafeteria Attendant
Custodial or Janitorial roles in hospitality

Advancement To:

Prep Cook or Line Cook
Catering Assistant / Banquet Prep
Lead Steward or Kitchen Supervisor
Sous Chef or Kitchen Manager (with culinary training and experience)

Lateral Moves:

Catering Assistant
Food Runner / Expediter
Receiving / Stock Control Clerk

Core Responsibilities

Primary Functions

Operate commercial dishwashers and manual washing stations to wash, sanitize, inspect and return plates, glassware, cutlery and cookware, ensuring items meet health code standards and are available for service.
Clean and disinfect prep tables, countertops, sinks, cutting boards and kitchen surfaces after each use, following HACCP sanitation schedules and cross‑contamination prevention procedures.
Remove food waste and recyclables from prep and cook areas, compact trash, replace liners, and take refuse to designated disposal or recycling points in a timely manner to maintain a clean work environment.
Assist cooks and prep staff with bulk food preparation tasks such as washing, peeling, chopping, portioning and simple assembly while adhering to recipe guidelines and portion-control standards.
Receive incoming deliveries, inspect crates and boxes for quality and accuracy, sign off on invoices, rotate stock using FIFO (first-in, first-out), and properly store items in dry, refrigerated and frozen storage areas.
Monitor and record refrigerator and freezer temperatures, report deviations immediately to supervisory staff, and follow corrective actions to maintain food safety compliance.
Clean, maintain, and sanitize smallwares, pots, pans, mixers, grills, ovens and other kitchen equipment according to manufacturer instructions and departmental cleaning schedules.
Sweep and mop kitchen floors, back hallways and storage areas, operate floor care equipment safely, and ensure drains and grease traps are free of debris to prevent slips and clogs.
Refill service stations, condiments, disposables and serviceware during meal periods to support front-of-house efficiency and uninterrupted service.
Label, date and store prepared foods and leftovers following food safety labeling standards to ensure traceability and reduce food waste.
Follow daily and weekly cleaning checklists for walk-in refrigerators, freezers, dish areas and dry storage to ensure regulatory inspection readiness and consistent standards.
Maintain and safely store cleaning chemicals and supplies, understanding MSDS (SDS) sheets, proper dilution ratios and PPE requirements.
Assist with simple equipment breakdown and safe, routine maintenance (e.g., changing grease filters, emptying fryer baskets) and escalate equipment issues to maintenance or supervisors.
Support plating and food assembly during peak service by portioning, garnishing and moving plated items to expediter or service window in a timely manner.
Adhere to all local health department regulations, company sanitation policies and HACCP procedures; participate in internal audits and corrective action plans as needed.
Provide basic point-of-service support when required, such as bussing tables, clearing trays, and delivering food to service staff to maintain workflow.
Help track inventory usage of cleaning supplies, disposables and pantry items; alert supervisors to low-stock items and assist with stock counts during inventory cycles.
Practice safe lifting techniques and use proper equipment (trolleys, rolling racks) to move cases, crates and heavy items, minimizing workplace injuries and maintaining ergonomic safety.
Participate in onboarding of new back-of-house staff by demonstrating cleaning routines, dishroom procedures and safety practices.
Maintain a professional appearance and positive attitude during service hours, communicate effectively with team members, and escalate service disruptions to supervisors proactively.

Secondary Functions

Assist in special cleaning projects such as deep-cleaning ovens, refrigeration coils, exhaust hoods and grease traps during off-hours to support scheduled maintenance and regulatory compliance.
Prepare and portion simple components (sauces, garnishes, salad mixes) ahead of peak periods under chef direction to improve kitchen throughput.
Support catering and banquet setups by packing disposables, loading supplies, and helping stage food service areas to meet event timelines.
Participate in waste reduction programs by segregating compostable materials and tracking food waste volumes for management reporting and sustainability initiatives.
Rotate and organize dry goods and storage shelves to optimize space utilization, minimize damage, and ensure first-expired-first-out handling.
Maintain and log sanitation records, cleaning schedules and temperature charts to support shift handover and audit readiness.
Report potential safety hazards, damaged equipment, or structural issues to maintenance and management, and assist with temporary mitigation when safe to do so.
Assist with minor maintenance tasks such as changing light bulbs, replacing faucet aerators, and tightening shelving brackets to keep the back-of-house functional.
Support cross-department tasks when needed, such as bussing front-of-house during peak events, or assisting receiving with inventory counts.
Participate in continuous improvement initiatives by suggesting workflow improvements, cleaning process optimizations, and ideas to reduce turnaround time for cleanware.

Required Skills & Competencies

Hard Skills (Technical)

Commercial dishwashing operation and manual warewashing best practices (wash-rinse-sanitize cycles).
Knowledge of sanitation standards and procedures: HACCP principles, local health code requirements, and food safety best practices.
Proper handling, storage, labeling and rotation of refrigerated, frozen and dry goods (FIFO).
Safe use, dilution and storage of cleaning chemicals and familiarity with Safety Data Sheets (SDS/MSDS).
Experience operating kitchen equipment and small floor-care machines (mops, buffers, carts, pallet jacks).
Temperature monitoring and recording — ability to log and act on refrigerator/freezer/holding unit readings.
Basic food prep skills: washing, peeling, chopping, portioning and simple assembly under direction.
Inventory receiving, inspection, and basic stock control for disposables, pantry items and cleaning supplies.
Knowledge of personal protective equipment (PPE) requirements and safe lifting techniques.
Familiarity with preventative maintenance tasks for kitchen equipment and ability to report faults accurately.
Basic math skills for portioning, inventory counts and measuring cleaning chemical dilutions.
Ability to follow written and verbal recipes, cleaning schedules, and supervisor instructions precisely.

Soft Skills

Reliability and punctuality with a strong attendance record and ability to work early mornings, nights, weekends and holidays as required.
Teamwork and cooperative communication with cooks, servers, supervisors and other hospitality staff in a fast-paced environment.
Attention to detail and commitment to high cleanliness and safety standards that pass regulatory inspections.
Physical stamina and endurance to stand for long periods, lift up to employer-specified weights, and perform repetitive tasks safely.
Time management and ability to prioritize tasks during peak service periods.
Flexibility and adaptability to change tasks quickly based on kitchen needs and shift priorities.
Positive attitude, willingness to learn new procedures and accept constructive feedback.
Problem-solving mindset to identify sanitation or supply issues and escalate or mitigate quickly.
Customer service orientation when interacting with front-of-house staff, vendors, or guests.
Professionalism and strong work ethic; ability to maintain composure under pressure.

Education & Experience

Educational Background

Minimum Education:

High school diploma or equivalent preferred but not always required; ability to read labels, follow checklists, and understand safety documentation is essential.

Preferred Education:

Certificate in Food Safety / ServSafe or equivalent local food handler certification.
Short courses in kitchen safety, basic culinary prep or hospitality operations (optional).

Relevant Fields of Study:

Culinary Arts (introductory courses)
Hospitality Management (foundation courses)
Food Safety / Public Health (certification courses)

Experience Requirements

Typical Experience Range: 0 to 2 years of experience in commercial kitchens, cafeterias, catering operations, or custodial roles.

Preferred:

1+ year working in a fast-paced restaurant, hotel kitchen, hospital food service, or catering environment with demonstrated competence in warewashing, sanitation and basic prep.
Prior ServSafe or equivalent food handler certification and experience following HACCP‑based cleaning schedules.