Kitchen Utility

Requirements

• Must be at least 18 years of age.
• Must have basic working knowledge of concession/cafeteria operation.
• Must be able to lift/push/pull heavy equipment
• This position requires standing, walking, pushing, pulling and lifting
• Must have ability to follow directions and effectively perform the work.
• Must have a pleasant personality and a neat appearance.
• Must speak and understand English well enough to converse with customers, supervisors and employees.
• Must be a member in good standing of the local Union or be willing to become a member of Unite Here! Local 2
• To apply send resume with cover letter to:
• The Moscone Center, SMG F&B Guisela Luster
• 747 Howard Street, San Francisco, CA 94103. Fax: 415.974-4183
• E-Mail: GLuster@moscone.com
• https://legendsglobal.com/careers/
• Promotion from within is encouraged whenever qualified employees of LEGENDS Global are available. Interested employees are urged to contact Human Resources if qualified for any of the above openings.
• Employment is contingent upon new employees providing documents verifying U.S. citizenship or, for aliens, documents verifying legal permission to work in the United States. Final candidates will be required to undergo a background check.

Benefits

Additional Information

POSITION SUMMARY The Kitchen Utility is responsible for the cleanliness of all kitchen areas, the empting of all trash cans, bottle recycling bins, breaking down cardboard, and the emptying of all composting bins. The Kitchen Utility is to keep and maintain clean, sanitary and safe working conditions. POSITION DUTIES: Dispose of all cardboard, bottles & cans, and composting as generated by kitchen. Restock all kitchen equipment to appropriate areas. Ensure there are totters, trash cans and bins placed throughout kitchen areas. Flatten all cardboard generated by kitchen. Stock all kitchen sinks with hand soap and paper towels. Clean and maintain kitchen equipment and areas. Supply kitchen staff with needed equipment. Safely operates all equipment used at the location. Restocks and maintains minimum inventory levels. Keeps food/condiment/table area clean. Maintains safety, sanitation, and health code standards. Follows all rules and regulations of Catering by SMG. Performs other related duties as assigned by Chef and/or Manager/Supervisor.

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