The Utility Person is responsible for many duties that have a great impact on the guests’ dining experience. Guests
consistently rate cleanliness as the most important factor in deciding whether to return to a restaurant, so each Utility
Person must acquire the skill, knowledge, and ability to execute the job with excellence. The Utility Person is
responsible for general cleanliness inside and outside the restaurant. Dishwashing is an integral part of this position.
• Provides clean, sparkling silverware and dishes to the guest.
• Cleans the inside of the restaurant to provide a pleasant, safe environment for guests and Co-workers.
• Cleans around the outside of the building and the parking lot.
• Checks, cleans, and stocks the rest rooms.
• Empties trash into the dumpster and keeps the dumpster, trash cans and back dock area clean.
• Thoroughly cleans and organizes the utility area.
• Performs duty roster and Cleanliness, Services, and Qualities (CSQ) responsibilities.
• Follows local health department laws.
Adherence to Standards:
• Stocks Cook, Line, and Server areas with appropriate glasses, silverware, and dishes.
• Maintains excellent organization, speed, and cleanliness.
• Brings equipment and facility problems to the attention of the Manager.
• Knows and follows position responsibilities as they relate to just-in-time delivery.
• Performs other functions that may be necessary to ensure guests receive a pleasurable dining experience.
EDUCATION/EXPERIENCE/SPECIALIZED TRAINING REQUIREMENTS:
Successful completion of Safe Tracks, Golden Corral’s Co-worker Food Safety and Sanitation course, and
participation in Fast Tracks, Golden Corral’s Co-worker cross-training program. Experience in food preparation
preferred, but not required. Proof of food handler certification may be required for individuals in those applicable
Position requires standing and walking for periods of 3-4+ hours without a rest break. Regular, moderate-to-heavy
(10-50+ lbs.) lifting and carrying, bending and reaching overhead may be required. Work setting includes 95% inside
the restaurant and 5% outside the restaurant (in the parking lot). Work environment includes frequent hand contact
with water, use of equipment (such as the dish machine) with moving parts, and walking on potentially slippery floors.
Frequent pushing and pulling motions are required for mopping, sweeping, and emptying trash cans. Some exposure
to extreme temperatures. Occasionally use of ladder to change light bulbs, ceiling tiles, and clean vents. Compliance
with position uniform standards and adherence to all company policies and house rules are required.