Dining Facility Attendant

Southern Foodservice Management Inc; Fort Sill (OK); On-site; USD 43,286,000 - 51,876,000; Part time

Job summary

Southern Foodservice Management Inc. is hiring a dishwasher for our Fort Sill location. You will maintain cleanliness, wash dishes, and support meal service. The shift runs 1:00pm to approximately 9:00pm, Sunday through Saturday, with about 25–30 hours per week.

You must follow safety protocols, wear the required uniform, and help keep the facility clean and organized. This role offers steady hours and the chance to contribute to a busy dining operation on a national contract.

Responsibilities

• Clean dishes and utensils as assigned by the schedule.
• Operate the dish machine efficiently to maintain meal flow.
• Handle chemicals per MSDS and safety protocols.
• Maintain general cleanliness of the facility inside and outside.
• Restock food service utensils and keep the service area clean and organized.
• Follow all company policies and the code of conduct.

Job description

Description

Southern Foodservice Management, a national contract food service company, is now looking to hire a DFA for our Fort Sill location.

• The pay is $18.62 per hour plus $5.55 H&W.
• The Shift is 1:00pm to until task completed (Estimated 9pm).
• The schedule is Sunday - Saturday.
• Approximately 25-30 hours per week

Duties and Responsibilities

Cleaning Duties as assigned by Cleaning Schedule to include (but not limited to):

• Sweeping, mopping, cleaning, wiping, scrubbing, polishing and washing
• Sort and replenish silverware, china, glassware, and smallwares
• Wash Pots, pans utensils, plates, bowls, forks, knives and spoon, etc.
• Scrap Trays from the tray return mechanism to maintain proper clearing of mechanism and flow of customers.
• Properly Operate dish machine at sufficient speed to maintain flow per Army Standards
• Properly handle chemicals per MSDS and Southern Safety protocols
• Perform all duties in compliance with Workplace Safety Standards and protocols
• Empty Trash Receptacles and Take out trash
• Maintain general cleanliness of facility inside and outside as assigned Cleaning Schedule
• Salting, ice removal and maintaining safety of walkways in winter conditions
• Re-stock any of those food service utensils, equipment required and maintain service area cleanliness
• Properly clean areas used and equipment
• Take any required temperature record logs
• Conduct duties in an orderly and professional manner and to standards of Southern Foodservice Code of Conduct
• Follow all Company policies and procedures as issued
• All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Daily-Employee Hygiene – All Employees must

• Wear assigned uniforms; Uniforms are to be clean and properly maintained with name badges and government IDs.
• Wear hairnets or other hair restraint in foodservice places when in food production or serving areas, may not work with food with exposed boils or infected cuts, abrasions, or burns.
• May not work with acute respiratory illness and cannot work with contagious illness.
• Use disposable gloves and changed per guidelines; smoking is only in designated areas.
• Fingernails are short and clean, not wearing loose hanging jewelry and trained on proper hand-washing techniques.

Daily Sanitation Requirements

Mop use-

• Mops are to be stored hanging without strings touching ground surface.
• In Clean Sanitation/Wash Solution or in direct use.

Towels – (Any other way is not correct)

• White towels used for cleaning are to be kept in clean wash solution.
• Disposable towels for sanitizing are to be kept in clear sanitizer solution.
• Wash Towels/green buckets & Sanitizer Towels/red buckets or direct use.

Date Labels – (Any other way is not correct)

• Date labels must be written for each and every item placed in storage.
• Food - items are not to exceed 7 days of storage under refrigeration.

Requirements

Physical Requirements

• Strength: Lift up to 20lbs
• Posture: Standing 70%, Walking 30%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent