Dining Facility Attendant

Description Southern Foodservice Management, a national contract food service company, is now looking to hire an AM DFA for our Fort Sill location. The pay is $18.62 per hour plus $5.55 H&W. The Shift is 5:30am to 1:00pm. The schedule is Sunday

• Saturday (Availability).

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

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