Dining Facility Attendant- Evening Shift

Southern Foodservice Management, Inc.; Fort Lee (NJ); On-site; USD 35,100 - 42,900; Part time

Job summary

Southern Foodservice Management, Inc. is looking to hire an Evening Shift Dining Facility Attendant for our location at Fort Lee, New Jersey. The pay is $18.75 an hour, and the shift is from 12:00 PM to 8:00 PM. Candidates must be available for a rotating schedule, including weekends and holidays.

Responsibilities include cleaning duties, maintaining the cleanliness of the dining facility, and ensuring adherence to hygiene protocols. Candidates must be able to lift up to 20lbs and comply with all safety standards.

Qualifications

• Must be available to work a rotating schedule including weekends and holidays.
• Must follow health and safety protocols.
• Must maintain cleanliness of the facility.

Responsibilities

• Perform cleaning duties as outlined in the schedule.
• Sort and replenish dining utensils and equipment.
• Clean and maintain the dining facility and kitchen.

Skills

Cleaning duties

Food service hygiene protocols

Ability to lift up to 20lbs

Team collaboration

Job description

Description

Southern Foodservice Management, a national contract food service company, is now looking to hire an Evening Shift Dining Facility Attendant for our location at Fort Lee.

• The pay is $18.75 an hour.
• The Shift is 12:00 PM – 8:00 PM.
• Must be available to work a rotating schedule in a seven-day-per-week operation, including weekends and holidays as needed.

Duties and Responsibilities

• Cleaning duties as assigned by cleaning schedule to include sweeping, mopping, wiping, scrubbing, polishing, wash.
• Sort and replenish silverware, china, glassware, and smallwares.
• Wash all Pots, pans utensils, plates, bowls, forks, knives and spoon, etc.
• Properly Operate dish machine in clipper room 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.

Employees must

• 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.

Employees must

• Use disposable gloves and change them 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 –

• 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 –

• 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.

NOTE: These Job Descriptions are general descriptions and do not include all the detailed duties within this description you will be performing to successfully accomplish the job. Job Descriptions may be changed or tweaked from time‑to‑time based on the need to meet Client requirements and/or any operational nuances of the facility in which you are employed.

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.