Dining Utility Worker

Bennington, Vermont, United States Full-time

The Utility Worker is an important member of the Dining Services team at Bennington College. In this position, you will be responsible for ensuring the cleanliness and sanitation of kitchen areas with the primary responsbility of washing all soiled items that are brought to the dish-room and returning items to their proper location. There are two shifts available, both 40 hours per week:

  • Saturday and Sunday: 7:30am-4pm and Monday through Wednesday: 12:30pm-9pm (days off are Thursday and Friday)
  • Thursday - Monday 12:30pm-9:30pm

Key Responsibilities

  • Set up and operate the dishwashing machine. Prior to running, inspect internal parts and ensure all is in proper working order. Ensure soap dispensers are filled and check for proper temperatures of all water tanks. 
  • Ensure clean and sanitary condition of the dish machine, conveyor belt, sinks, vats, steamers, and other equipment in the kitchen; clean after each meal. Maintain proper care of equipment and report necessary equipment repair and maintenance.  
  • As needed, wash by hand pots, pans, dishes, equipment and utensils.
  • Thoroughly sweep, scrub and mop all assigned areas at end of shift. Clean kitchen equipment as assigned.
  • Remove trash, compost and recycled items from dining areas and place in proper receptacle. Monitor receptacle usage on a daily basis to ensure continuous cleanliness of assigned areas.
  • Follow established sanitation, health and safety standards and regulations including using appropriate guards and safety devices on all equipment. Maintain a safe and clean work environment. 
  • Promote a positive and congenial atmosphere and working relationship with students, employees, supervisors and other individuals that this position may come in contact with.  Work effectively with other personnel to complete/coordinate designated duties.

Bennington serves a diverse student population - inclusive of ethnic/racial minorities, international and global constituents, sexual minorities, and various social classes, among other identities. Our staff and faculty also reflect diverse 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. 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, and power through its institutional policies and areas of study. We encourage applicants from diverse realms of interest, backgrounds, experience, and accomplishment to apply. 

Qualifications

  1. 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.
  2. 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. 
  3. This position requires successful completion and acceptable results of a background check.
  4. Valid/current driver’s license preferred, good personal cleanliness and hygiene.  
  5. 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.  
  6. 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.
  7. 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. 
  8. 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.

Physical, Mental and Visual Effort

This position has frequent contact with coworkers.  This position works primarily within a fast-paced, general dining services area including kitchen, dining halls, snack bar area, dish room.  Some of these work locations may include exposure to slippery surfaces, hot surfaces and materials, temperature extremes, sharp tools, broken china and glass, and spilled liquids, hot water and steam, cleaning solutions, and chemicals.  Noise level is moderate. This position may also work within and outside of regular office buildings and academic/campus facilities for special functions.

This position requires routine medium to heavy physical exertion; typically involves lifting, standing, bending, reaching, stooping, walking, pushing, pulling and climbing stairs to coordinate work; heavy physical exertion required when moving equipment/supplies. Fine motor skills requiring use of hands to finger, handle, or feel objects, tools, or controls. Specific vision abilities include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.  Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

 

The College

Bennington College is a small residential liberal arts college in southern Vermont, long distinguished for its progressive approach to higher education. The College was founded in 1932 on the principle of active engagement in learning, which is manifest in individualized plans of study developed by students together with faculty. We serve a diverse student population, and our faculty and staff also reflect diverse backgrounds and identities.  Our aim is to educate students towards self-fulfillment and constructive social purposes, and we believe that equity, diversity, and inclusivity--in community and in curriculum--are vital to achieving those aims.

Nestled at the foot of the Green Mountains in Vermont, the campus consists of approximately 370 acres. The College was named one of ten with the best architecture by Architectural Digest.  From campus, it is a short drive to the cultural offerings of the northern Berkshires in Massachusetts, Albany, New York, and many of Vermont’s top recreational centers. New York City, Boston, and Burlington, Vermont are all within three and a half hours by car.