Dining Services Utility and Dishroom Worker

Dining on campus is a quintessential part of the overall college experience. The Bennington College Dining Services team is looking to hire a full-time Utility and Dishroom Worker. The 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 Utility and Dishroom Worker is responsible for ensuring the cleanliness and sanitation of kitchen areas through the operation of dishwashing equipment sweeping and mopping.

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. The hourly rate of pay is $19.63.

Available shifts (full-time 40 hours/week):

• Friday through Tuesday 8:00 am - 4:30 pm

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 asperform 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 Colleges approach to pluralism and inclusivityboth as fields of inquiry and practiceis 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

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 College is willing to train.
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 chemicals material safety data attendance and successful completion/passing of College-sponsored classes and seminars determined by employer.
3. Valid/current drivers license preferred good personal cleanliness and hygiene.
4. Exceptional customer service skills; demonstrated experience interacting and developing relationships with internal ability to multi-task respond to requests with a sense of urgency and complete work orders in a timely manner.
5. Language Skills:Ability to comprehend and follow oral and written instructions procedures correspondence and to write to give full attention to what other people are saying taking time to understand the points being made asking questions as appropriate.
6. 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.
7. 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 to apply common sense understanding to carry out instructions furnished in written oral or diagram organizational skills.
8. Use proper judgment in work assignments on a daily basis and recommend improvements in work efficiency. Effectively manage own time.

This position requires successful completion and acceptable results of a background check.

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 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 laboratory for innovation in higher education. At Bennington learning and makingon campus and in the fieldare inseparable and its graduates are noted for their outsized impact on the worlds stage. This campus celebrates the ongoing making of workshared on walls in shows and performances in lectures and readings and in conversationsand believes that equity diversity and inclusivity are vital to a collaborative community. This position captures contributes to and reflects the ethos of this creative community.

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 byArchitectural Digest. From campus it is a short drive to the cultural offerings of the northern Berkshires in Massachusetts Albany New York and many of Vermonts top recreational centers. New York City Boston and Burlington Vermont are all within three and a half hours by car.