Responsible and accountable for sanitation & standard operational procedures (SOP’s) in the dining facility.

• Primary functions involve pre-meal set-up, mealtime assigned tasks and post-meal cleaning procedures.

Primary Duties and Responsibilities

• Performs tasks and operational workloads scheduled for the shift.
• Additional functions include washing dishware, silverware, pot and pans and all cleaning & sanitation duties pertaining to floors, walls, and windows.
• Replenishing “to-go” items (dining areas) dishware & utensils on serving lines.
• Replenishing all breads, crackers, fruits & salad bar requirements.
• Ensures proper water temperatures and proper operational methods are maintained in the dishwashing machine throughout the washing period.
• Ensures pots & pans are continuously washed, rinsed, cleaned and maintained in a sanitary condition.
• Understands and can conduct final rinse checks using chemical test strips.
• Ensures compliance with proper handling of sanitized flatware and dishware.
• Ensures clean, sanitized dishware and utensils are continually stocked for patron use.
• Ensures the dining area is maintained (clean); tables are cleared and available, floors are spill-free, condiments and all served beverages are continuously checked and replenished.
• Ensures lunch & break periods conform to company policies.
• Reports all accidents to management and/or shift/ work leader immediately.
• Continues training and ensures competency for all specific tasks.
• Conducts additional duties assigned by Management and/or Shift / Work leader.
• Ensures all tasks are conducted in accordance with TB Med 530
• Cooperate with Quality Assurance Surveillance and Preventive Medicine inspections.
• Any additional duties assigned by shift leader and/ or management.

Additional Responsibilities:

• Adhere to the BCI rules and regulations set forth in the employee handbook.
• Comply with all HACCP standards.
• Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
• Duties may be assigned by the Supervisor, Dining Facility Manager, or Project Manager.
• Applies basic skills and may develop skills appropriate for the position.
• Focuses primarily on own area of specialty.
• Good working knowledge of food preparation. Requires familiarity of kitchen equipment, including but not limited to, knife, forks, measuring utensils, pots, pans, etc.

Physical Demands:

• May lift and carry up to 50 lbs.
• Stands and moves within the DFAC for 6 to 8 hours (excluding break and lunch periods)
• Some bending and squatting.
• Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

Minimum Hiring Standards:

• Must be at least 18 years of age at time of pre-employment screening
• Must be willing to participate in the Company’s pre-employment screening process; including drug screen and background investigation and meet Company standards.

Job Type: Full-time
Pay: From $17.50 per hour

Benefits:

• Health insurance
• Paid sick time
• Paid time off
• Referral program

Shift:

• Day shift
• Evening shift

Work Location: In person

Responsible and accountable for sanitation & standard operational procedures (SOP’s) in the dining facility.

• Primary functions involve pre-meal set-up, mealtime assigned tasks and post-meal cleaning procedures

Primary Duties and Responsibilities

• Performs tasks and operational workloads scheduled for the shift.
• Additional functions include washing dishware, silverware, pot and pans and all cleaning & sanitation duties pertaining to floors, walls, and windows.
• Replenishing “to-go” items (dining areas) dishware & utensils on serving lines.
• Replenishing all breads, crackers, fruits & salad bar requirements.
• Ensures proper water temperatures and proper operational methods are maintained in the dishwashing machine throughout the washing period.
• Ensures pots & pans are continuously washed, rinsed, cleaned and maintained in a sanitary condition.
• Understands and can conduct final rinse checks using chemical test strips.
• Ensures compliance with proper handling of sanitized flatware and dishware.
• Ensures clean, sanitized dishware and utensils are continually stocked for patron use.
• Ensures the dining area is maintained (clean); tables are cleared and available, floors are spill-free, condiments and all served beverages are continuously checked and replenished.
• Ensures lunch & break periods conform to company policies.
• Reports all accidents to management and/or shift/ work leader immediately.
• Continues training and ensures competency for all specific tasks.
• Conducts additional duties assigned by Management and/or Shift / Work leader.
• Ensures all tasks are conducted in accordance with TB Med 530
• Cooperate with Quality Assurance Surveillance and Preventive Medicine inspections.
• Any additional duties assigned by shift leader and/ or management

Additional Responsibilities:

• Adhere to the BCI rules and regulations set forth in the employee handbook.
• Comply with all HACCP standards.
• Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
• Duties may be assigned by the Supervisor, Dining Facility Manager, or Project Manager.
• Applies basic skills and may develop skills appropriate for the position.
• Focuses primarily on own area of specialty.
• Good working knowledge of food preparation. Requires familiarity of kitchen equipment, including but not limited to, knife, forks, measuring utensils, pots, pans, etc