As a General Utility Person you have seven primary responsibilities:

To professionally represent the restaurant, it’s ownership, management and fellow employees through exemplary appearance, attitude, service and performance.
To observe company sanitation standards.
To observe the Empowerment Philosophy.
To communicate with management and fellow employees in a professional and friendly manner.
To observe the company rules and regulations as outlined in the Employee Handbook.
To perform warewashing duties and assigned janitorial duties per company standards.
To stock and maintain quality, clean washwares for use in the kitchen and dining room.

As a General Utility Person an overview of your duties is:

To perform work station checklist including chemicals, product stocking, trash removal, and kitchen floor maintenance and set up same for business per restaurant guidelines prior to opening / commencement of work.
To immediately report any product shortages.
Ensure all dishes from the lunch shift are properly cleaned, sanitized and stored.
Seek out supervisor for prep and or leaning list duties and priorities.
To prepare food products to company standards and recipe utilizing approved weight and measure vehicles when assigned.

Assist with other station preshift preparation.

To set up pot sinks with soap, hot rinse water and sanitizer maintaining water cleanliness, soap / rinse concentration and temperature throughout the shift.
To periodically test chemical levels using supplied chemical test strips.
To clean and sanitize employee bathroom at the beginning of the shift and throughout including stocking toilet paper, hand towels and soap.
To stock all hand washing sinks towels and soap.
Prepare hot, soapy, clean mop water and maintain throughout shift.
To maintain work surfaces, floors, utensils, service vehicles sanitation standards throughout the course of a shift.
To wash and store clean china, glass, silver, pots, pans and food storage vehicles.
To assist with receiving duties as assigned.
To pre-soak and sort the silverware in hot, soapy, clean water.
To change water, clean catcher and drains in dish machine per unit standard at a minimum of three times during the shift.
To assure walk-ins cleanliness throughout your shift.
To sweep and mop floors as needed. Shake and clean rug runners out of doors as needed.
To stock cook’s line with needed food items as requested.
To maintain an adequate supply of clean pots, pans and char plates on the cooks line.
To stock cook’s line with plateware.
To stock waitperson service station with china, glass and silverware.
To complete any urgent prep or cleaning requests throughout the shift.
To perform end of shift checklist including but not limited to sanitation and maintenance duties of all equipment, storage areas and work surfaces within assigned station. Empty trash vehicles and reline.
To perform special sanitation and maintenance duties as assigned by supervisor.
To sweep and mop kitchen floor prior to departure.
To seek supervisor written time card approval prior to departure daily.
To leave building immediately upon supervisor sign out.

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Kruse and Muer Restaurants

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