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rrUtility/Dishroom Worker

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rBennington College

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rJob Type: Full Time

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rLocation: Bennington, Vermont, United States

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rDining on campus is a quintessential part of the overall college experience. The Bennington College Dining Services team takes great pride in providing an experience our students, faculty/staff and guests will find memorable. Through our variety of dining locations, menu offerings, and friendly and welcoming staff, the team strives to make every dining experience extraordinary.

The Dishroom/Utility Worker is responsible for ensuring the cleanliness and sanitation of kitchen areas through operation of dishwashing equipment, sweeping, and mopping.

The current hourly rate of pay is \$17.50. The College offers a comprehensive benefits program that includes generous paid time off benefits, health insurance, dental insurance, life insurance, short-term disability coverage, and a retirement plan with employer match. The College also offers educational benefits for the employee, spouse/partner and dependents.

Available shifts

• Sunday through Thursday, 12:30 pm to 9:00 pm (full-time, 40 hours/week)
• Monday through Friday, 7:00 am to 3:00 pm (full-time, 40 hours/week)

General Responsibilities

• Provide clean serving ware, food and beverage service to faculty, staff, students and guests of the college. Set up, operate, clean and troubleshoot the dish machine as well as perform washing by hand.
• Assist with set-up of meals, and the cleaning of tables, kitchen and dining room floors and removal of trash.
• Adapt to new responsibilities as required for particular meal or event and provide service in a timely manner.
• Promote and maintain the highest level of customer service to all Bennington College guests.
• Perform all duties in accordance with Vermont State laws and Health Code policies and procedures.
• As needed, assist with the set-up of the kitchen area and the preparation and breakdown of assigned meals and or events.

Bennington serves a diverse student population inclusive of members of ethnically/racially minoritized, international, LGBTQIA+, and disability communities as well as diverse gender identities, socioeconomic backgrounds, religions, and political beliefs. Our staff and faculty also reflect diverse and intersecting backgrounds and identities. All employees are expected to be respectful and responsive to these differences in the service of building community that promotes student and employee success and community cohesiveness. Each individual (faculty, staff and students) will be accountable for upholding these values. The College\'s approach to pluralism and inclusivity-both as fields of inquiry and practice-is to prioritize flexible thought, and to invite the examination of access, value, power, and privilege through its institutional policies and areas of study. We encourage applicants from diverse realms of interest, backgrounds, experience, and accomplishment to apply.

Qualifications

High School graduate and/or GED equivalent required; previous experience and knowledge of current principles, practices, equipment, materials and methods used in large-scale food production preferred. The College is willing to train.

Successful completion of annual Hazardous Communication Training Program, and Food Sanitation (ServSafe) course as required. Ability to understand proper use of chemicals used in the performance of position duties and maintain familiarity with the chemical\'s material safety data sheets. Required attendance and successful completion/passing of College-sponsored classes and seminars determined by employer.

Vali /current driver\'s license preferred, good personal cleanliness and hygiene.

Exceptional customer service skills; demonstrated experience interacting and developing relationships with internal customers. Demonstrated ability to multi-task, respond to requests with a sense of urgency, and complete work orders in a timely manner.

Language Skills: Ability to comprehend and follow oral and written instructions, procedures, correspondence, and memos. Ability to write correspondence. Ability to give full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate.

Math Skills: Ability to add, subtract, multiply and divide in all units of measure and inventory, using whole numbers, common fractions, and decimals to solve problems.

Reasoning Ability: Ability to use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems; considering the relative costs and benefits of potential actions and discussing ideas with supervisor. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Good organizational skills.

Use proper judgment in work assignments on a daily basis and recommend impro