Job Title: Dishroom Clerk FLSA: Non-Exempt
Department: Hickory House Revision Date: 05/2018
Keeps dish area clean and washes daily dishes, utensils and equipment from the Hickory House and other departments as needed; as well as any special events held in the store.
Accountable and Reports to: Store Director; Assistant Directors; Store Operations, Perishables, and Health Wellness Home; Food Service Director; Hickory House Manager; Assistant Hickory House Manager; Assistant Managers
Positions that Report to you: None
Primary Duties and Responsibilities:
Reports to work when scheduled and on time.
Washes dishes and puts them away in proper area.
Scrubs and hand washes all items unable to go through dishwasher.
Inspects all dishes for cleanliness.
Keeps dish area clean, organized and sanitary.
Ensures all chemicals are filled and containers are properly disposed of when empty.
Performs routine cleaning and maintenance procedures involving care of dishwasher.
Performs general cleaning of other Hickory House equipment including but not limited to warming carts, plate carts, floors, hallways and service carts.
Secondary Duties and Responsibilities:
Performs other job related duties and special projects as required.
Education and Experience:
High school diploma or equivalent required. Six months or less of similar or related work experience required.
Visual requirements include: ability to see detail at near and far range with or without correction.
Must be able to perform medium work: lifting no more than 50 pounds, with frequent lifting and carrying of objects of no more than 25 pounds.
Must be able to perform the following physical activities: balancing, stooping, kneeling, crouching, reaching, handling, fingering, grasping, feeling, talking, hearing, and repetitive motions.
Knowledge, Skills, Abilities and Worker Characteristics:
Commitment to the Hy-Vee Mission and a willingness to promote the values of the company.
Functional verbal and written communication skills.
Functional interpersonal skills; ability to relate to and interact with other people in a friendly, professional manner.
Ability to identify problems, develop and execute solutions.
The duties of this position are performed in a store environment or food service setting. Frequent temperature extremes could occur from working with ovens, grills, refrigerators etc.; frequent equipment hazards with knives, slicers and mixers; exposure to potentially hazardous chemicals/solvents using bleach and Lime Away cleaning agents; exposure to electrical shock with plug in appliances; and frequent exposure to dirt and noise.
Equipment Used to Perform Job:
Industrial dishwasher, scrubbing brushes (pads), garbage disposal, knives, mop, broom, trash compactor, box cutter, box crusher. Other standard tools and equipment used in a kitchen environment may include: slicers, Hobart machine, grill, fryer, ovens, rotisserie, label maker and company vehicle.
Has daily contact with employees, and general public.