Dining Facility Attendant- Morning Shift

Southern Foodservice Management, Inc.; Fort Lee (NJ); On-site; USD 21,309 - 30,350; Full time

Job summary

Southern Foodservice Management, Inc. is hiring a Morning Shift Dining Facility Attendant located at Fort Lee, New Jersey. The role requires adhering to hygiene standards and performing cleaning duties to maintain the dining facility.

Shifts are from 5:00 AM to 1:00 PM with rotating schedules, including weekends and holidays. Responsibilities include operating dish machines, maintaining cleanliness, and handling food service utensils.

Qualifications

• Ability to lift up to 20lbs and maintain an active posture.
• Must wear uniforms and adhere to hygiene requirements.
• Follow sanitation requirements and cleaning protocols.

Responsibilities

• Perform general cleaning duties as assigned.
• Wash dining utensils and maintain facility cleanliness.
• Handle food service equipment per safety standards.

Skills

Cleaning duties

Properly Operate dish machine

Handling chemicals per protocols

Follow Work Safety Standards

Team collaboration

Job description

Description

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

• The pay is $18.75 an hour.
• The Shift is 5:00 AM – 1:00 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 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.

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.

If you have any questions or concerns about the duties of the Job Description please contact Management and we will be happy to discuss.

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.