Dining Facility Attendant

1 month ago

Petersburg, United States Cunningham Food Services, LLC Full time
Job DescriptionJob Description

Description/Job Summary

Title: Dining Facility Attendant

Reports To: Dining Facility Manager/Shift Lead/ Supervisor

Shifts: AM (5:30am/6:30am) PM (11:30am/12:30pm) MIDNIGHT (8:30pm-12:30am)

MUST BE AVAILABLE WEEKENDS

Cunningham Food Services strives to provide excellent service in a timely and professional manner while maintaining a professional environment where respect for each individual is upheld. We are committed to providing cost-effective solutions to our customers through our team of trained managers and employees.

Basic Function

  • Provide excellent customer service to the client

Responsible and accountable for sanitation & standard operational procedures (SOP's) in the dining facility.

  • Primary functions involve pre-meal set-up, mealtime assigned tasks and post-meal cleaning procedures.

Primary Duties and Responsibilities

  • Performs tasks and operational work-loads scheduled for the shift.
  • Additional functions include: washing dishware, silverware, pot and pans and all cleaning & sanitation duties pertaining to floors, walls, and windows.
  • Replenishing "to-go" items (dining areas) dishware & utensils on serving lines.
  • Replenishing all breads, crackers, fruits & salad bar requirements.
  • Ensures proper water temperatures and proper operational methods are maintained in the dishwashing machine throughout the washing period.
  • Ensures pots & pans are continuously washed, rinsed, cleaned and maintained in a sanitary condition.
  • Understands and can conduct final rinse checks using chemical test strips.
  • Ensures compliance with proper handling of sanitized flatware and dishware.
  • Ensures clean, sanitized dishware and utensils are continually stocked for patron use.
  • Ensures the dining area is maintained (clean); tables are cleared and available, floors are spill-free, condiments and all served beverages are continuously checked and replenished.
  • Ensures lunch & break periods conform to company policies.
  • Reports all accidents to management and/or shift/ work leader immediately.
  • Continues training and ensures competency for all specific tasks.
  • Conducts additional duties assigned by Management and/or Shift / Work leader.
  • Ensures all tasks are conducted in accordance with TB Med 530
  • Cooperate with Quality Assurance Surveillance and Preventive Medicine inspections.
  • Any additional duties assigned by shift leader and/ or management.

Additional Responsibilities:

  • Adhere to the BCI rules and regulations set forth in the employee handbook.
  • Comply with all HACCP standards.
  • Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
  • Duties may be assigned by the Supervisor, Dining Facility Manager, or Project Manager.
  • Applies basic skills and may develop skills appropriate for the position.
  • Focuses primarily on own area of specialty.
  • Good working knowledge of food preparation. Requires familiarity of kitchen equipment, including but not limited to, knife, forks, measuring utensils, pots, pans, etc.

Physical Demands:

  • May lift and carry up to 50 lbs.
  • Stands and moves within the DFAC for 6 to 8 hours (excluding break and lunch periods)
  • Some bending and squatting.
  • Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.

Minimum Hiring Standards:

  • Must be at least 18 years of age at time of pre-employment screening
  • Must be willing to participate in the Company's pre-employment screening process; including drug screen and background investigation and meet Company standards.

EOE/M/F/D/V/SO


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