Hy-Vee’s Kitchen Clerk

April 30, 2018
Job Type


General Function:

Cleans and maintains dishes in the kitchen, as well as serving and dining areas in the cafeteria. Assists with Conference Center events.

Reporting Relations:

Accountable and Reports to:             Executive Chef

Positions that Report to you:             None


Primary Duties and Responsibilities:

  1. Keeps dish area clean, organized and sanitary.
  2. Washes dishes and puts them away
  3. Inspects all dishes to make sure they are clean.
  4. Scrubs and hand washes all items unable to go through dish washer.
  5. Cleans cafeteria sitting area including vacuuming carpet, wiping tables, damp mopping and dusting.
  6. Gathers and transfers used plates and utensils, taking them to kitchen for washing.
  7. Keeps utensil containers and clean plates counter supplied.
  8. Reports to work when scheduled and on time.


Secondary Duties and Responsibilities:

  1. Assists in Conference Center.
  2. Helps plate up for banquets
  3. Stocks coffee supplies in break rooms.
  4. Stocks and assists with money counts on vending machines.
  5. Performs other job-related duties and special projects as required.


Education and Experience:

High school diploma or equivalent required. Six months or more of similar or related work experience required.


Physical Requirements:

  • Visual requirements include: ability to see detail at near and far range with or without correction.
  • Must physically be able to perform medium work: lifting no more than 50 pounds, with frequent lifting and carrying of objects no more than 25 pounds.
  • Must be able to perform the following physically activities: balancing, kneeling, crouching, reaching, fingering, grasping, feeling, talking, hearing, and repetitive motions.


Knowledge, Skills, Abilities and Worker Characteristics:

  • Commitment to the Hy-Vee Mission and a willingness to promote the values of the company
  • Functional verbal and written communication skills
  • Functional interpersonal skills; ability to relate to and interact with other people in a friendly, professional manner
  • Ability to identify problems, develop and execute solutions


Working Conditions:

The duties of this position are performed in a food service setting. Frequent temperature extremes working with ovens, grills, refrigerators etc.; frequent equipment hazards with knives, slicers and mixer; exposure to dangerous chemicals/solvents using bleach and Lime Away cleaning agents; exposure to electrical shock with plug in appliances; and frequent exposure to dirt and noise.


Equipment Used to Perform Job:

Cutting boards, knives/spoons, slicer, dishwasher, food processor, grill, fryer, and oven.


Financial Responsibility:




Has daily contact with employees, and general public.




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