Head Dishroom Attendant

UMass Amherst; Amherst (MA); On-site; USD 22,000 - 26,000; Full time

Job summary

UMass Amherst seeks a Head Dishroom Attendant to supervise the dish room operations, oversee cleaning of tableware and equipment, and ensure cleanliness and efficiency in the dining services area.

You will train new staff, enforce sanitation and safety standards, and maintain an adequate supply of utensils and dinnerware. This onsite, full-time role requires flexibility for varied shifts and a commitment to the university’s service excellence.

Qualifications

• Experience in food service settings, including cleaning and maintenance.
• Certification as a food handler (e.g., ServSafe) required within six months.
• Knowledge of sanitary methods and safety practices in food service.
• Ability to train and supervise staff, and follow written/oral instructions.
• Ability to operate cleaning equipment and handle varied shifts.

Responsibilities

• Directs and participates in cleaning of tableware, utensils and equipment.
• Supervises dish room personnel and training of new employees.
• Maintains sanitation, safety, and cleanliness of work areas and equipment.
• Manages supply of utensils and dinnerware; oversees waste disposal.
• Performs additional related duties as assigned.

Skills

Food service experience

ServSafe certified

Supervisory ability

Sanitation knowledge

Training others

Education

Trade/technical/vocational diploma

Tools

Dishwashing equipment

Job description

Title: Head Dishroom Attendant

Executive Area: Administration and Finance

College/School/MBU: Auxiliary Enterprises

Department: Blue Wall Cafe

Work Location: Amherst

Schedule: Full Time

Work Arrangement: Onsite

Job Summary

Directs the operation of a dish room, supervising dish room personnel and participating in manual tasks involved in cleaning tableware, utensils, equipment and work areas; provide training for new employees; performs related work as required.

Essential Functions

• Supervises and participates in the cleaning of tableware, utensils and equipment used in a food service operation, including maintenance of cleaning equipment in good working order.
• Ensures the removal of remnant food from dishes, pots and utensils and supervises and participates in their hand washing or placement on a conveyor or in a dishwasher.
• Supervises and participates in washing and scouring of pots, pans, and trays.
• Supervises and participates in the segregation and removal of trash and garbage and its placement in designated containers; ensures that garbage cans are hosed out and/or steam cleaned.
• Supervises and participates in the loading and unpacking of supplies and equipment; ensure that adequate supply of utensils and dinnerware is maintained at designated areas; ensures that beverage dispensers are filled and maintained as required.
• Supervises and participates in the manual tasks involved in the cleaning of refuse storage and refrigeration area.

Other Functions

Performs other duties as assigned.

Minimum Qualifications

• At least one (1) year of full-time, or equivalent part-time, experience in food service work in a hotel, restaurant, cafeteria, catering firm, government or private institution. A diploma from a recognized trade, technical, or vocational school at the high school level with a major in-home economics, culinary arts, food services or food trades may be substituted for the required experience.
• Incumbents must be certified as food handlers within six months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e., ServSafe).
• Knowledge of the methods followed in the care, cleaning and maintenance of utensils, equipment and food service areas.
• Ability to give and follow written and oral instructions.
• Knowledge of sanitary methods, safety practices and techniques required in food service operations.
• Ability to operate mechanical equipment necessary to perform required cleaning chores.
• Ability to supervise, including planning and assigning work, controlling work, training and disciplining.
• Ability to work varied shifts and/or irregular hours.

Additional Details

• This position is designated as essential personnel.
• This position is subject to final budgetary and administrative approval.

Working Conditions

Work is performed in custodial or dining service environments, and entails prolonged standing, carrying loads, and use of cleaning chemicals or food service equipment.

Work Schedule and Work Arrangement

Sunday-Thursday; 2pm-10pm.

Salary Information

• Pay Grade: AFSCME Grade 09

Open Period

This position will remain open for the time period required by any applicable collective bargaining agreement and will continue until a suitable candidate pool is identified.