Dining Facility Attendant

Blackstone Consulting, Inc founded in 1991 is partnering with Envision Food Services! We serve over 110,000 meals daily to the U.S troops and seeking to grow their team! Dining Facility Attendant/Server Reports To: Dining Facility Manager/Shift Lead Supervisor **Basic Function/Scope:** - 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 workloads 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 competencies 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. - Working on the food serving line, including taking requests from patrons for various food items, serving food items, and removing and replacing empty pans. - Any additional duties assigned by shift leader and/ or management. **Additional Responsibilities** · Adhere to the EFS/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 kitchen area for 6 to 7 hours (excluding break and lunch periods) · Some bending and stooping · Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Qualifications: Must be fluent in English communication skills. ITPEU Benefits: · Holiday, vacation, and sick pay · Bereavement leave · Death benefits · Accidental Death and Dismemberment Benefits · Survivor Income · Sickness and Accident Benefits · Medical care (starts after 30 days of employment) · Dental care (starts after 30 days of employment) · Vision care (starts after 30 days of employment) · Prescription Drug Coverage · Pension plan Pay: $18.75/hr. Shift and schedule: Monday – Sunday (must be able to work 5 out of 7 days including weekends) May lift and carry up to 50 lbs. or more. · Stands and moves within the kitchen area for 6 to 7 hours (excluding break and lunch periods) · Some bending and s…