Dining Assistant - Food & Nutrition - AOMC

About the Role

Responsible for maintaining high cleaning procedure standards in assigned work area and the careful treatment of all equipment and articles used in performing assigned duties. Reports to the Director of Food and Nutrition.

Responsibilities

• Thoroughly cleans all areas as assigned on work schedule.
• Keeps china breakage and flatware loss to a minimum.
• Checks all temperature gauges on dish machine and records on temperature log.
• Thoroughly cleans the dish room at the end of shift.
• Cleans inside and outside of dish machine at the end of the shift.
• Puts away incoming supplies from vendors, ensuring all stock is rotated and labels are visible.
• Confers with immediate supervisor when there are questions about assignments.
• Available to come in on unscheduled days in the event of a labor shortage.
• Runs late trays when assigned.
• Delivers food carts to the floors and brings them down to the kitchen.
• Washes pots, pans, and utensils when assigned.
• Performs other general duties as assigned by supervisor.
• Trains other personnel using the buddy system.
• Completes tasks as assigned per attached task analysis sheets.
• Uses the correct chemicals and procedures for all cleaning and sanitizing assignments.
• Makes toast for breakfast.
• Unloads and washes carts.
• Operates dish machine.
• Pours coffee and hot water and serves on tray line as needed.
• Posts menus on main boards in dining rooms.
• Demonstrates safety in work habits and personal conduct.
• Has working knowledge of Corporate Compliance regulations and promptly reports potential violations.
• Familiar with and demonstrates Continuous Quality Improvement principles.
• Maintains the highest ethical standards regarding discretion and confidential information.
• Attends all annual mandatory educational programs as required by position.

Requirements

• Ability to read, write, speak, and follow directions, both written and verbal.
• On-the-job continuing instruction is provided, but some previous kitchen experience is desirable.
• Knowledge of cleaning various surfaces and kinds of equipment.
• Ability to handle equipment, simple food preparation, and service tasks.
• Familiarity with proper procedures for washing pots, pans, and utensils.
• Familiarity with proper procedures for operating dish machines and garbage disposals.

Physical and Mental Demands

Stands, walks, bends, lifts, carries, and pushes when performing assigned duties.

Exposure Category

Category III: Tasks that do not involve exposure to blood, body fluids, or tissues. Category I tasks are not a condition of employment.