Head Dishroom Attendant (Charles River Campus)

The University of Massachusetts Amherst; Newton (MA); On-site; USD 35,000 - 45,000; Full time

Job summary

The University of Massachusetts Amherst, located in Newton, seeks a Head Dishroom Attendant to direct dish room operations, supervise staff, and perform cleaning tasks for tableware, utensils and equipment. Training for new employees and adherence to safety and sanitation standards are required.

Essential duties include supervising cleaning, managing supplies, and ensuring clean and properly functioning equipment.

Qualifications

• Experience in food service in hotels, restaurants, cafeterias, or similar settings.
• Must be ServSafe certified within six months of appointment.
• Knowledge of cleaning, sanitation, and safety practices in food service areas.
• Ability to follow written and oral instructions accurately.
• Ability to stand for long periods and lift heavy objects; flexibility for shifts.

Responsibilities

• Direct and supervise dish room cleaning of tableware, utensils, and equipment.
• Oversee removal of food remnants and supervise hand washing or dishwasher operation.
• Supervise washing and scouring of pots, pans, and trays.
• Oversee trash removal and sanitation in designated containers.
• Ensure adequate supplies and beverage dispensers; maintain cleanliness of work areas.
• Participate in cleaning refuse storage and refrigeration areas.

Skills

Food service experience

Supervision

Cleaning methods

Safety practices

Written and oral instruction

Education

High school diploma with home economics/culinary arts/food services major

Tools

ServSafe certification

Job description

Title: Head Dishroom Attendant (Charles River Campus)

Executive Area: Administration and Finance

College/School/MBU: Auxiliary Enterprises

Department: Mt Ida Dining

Work Location: Newton

Schedule:Full time

Work Arrangement:Onsite

Job Summary

The Head Dishroom Attendant 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 participants 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 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.
• Knowledge of the safety practices and procedures followed in operating dish washing equipment.
• Ability to follow written and oral instructions.
• Ability to stand for prolonged periods of time.
• Ability to lift and carry heavy objects.
• Ability to give written and oral instructions in a precise, understandable manner.
• Ability to understand and apply the laws, rules, policies, and procedures governing the operation of a dish room.
• Knowledge of sanitary methods and techniques required in food service operations.
• Knowledge of the safety practices and procedures followed 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

Monday-Friday; 6:30am-2:30pm. Will require weekend and holiday work.

Salary Information

Pay Grade:AFSCME Grade 09, Step 6

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. Interested applicants are strongly encouraged to apply early.