Dining Assistant - Food & Nutrition

REPORTS TO

Director of Food and Nutrition

DUTIES AND RESPONSIBILITIES

• Thoroughly cleans all area 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, making sure all stock is rotated and labels are showing.
• Confers with immediate supervisor when there are questions as to how, what or when to do an assignment.
• To be willing to come in when called on those days when you are not scheduled 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.
• Other general duties as assigned by supervisor.
• Training other personnel by the buddy system.
• Does tasks as assigned as per attached task analysis sheets.
• Uses the correct chemicals and procedures for all cleaning and sanitizing assignments.
• Makes toast for breakfast.
• Unloads carts and washes carts.
• Operates dish machine.
• Pours coffee and hot water. Serves on tray line as needed.
• Posts menu on main boards in Dining Rooms.
• Demonstrates safety in work habits and personal conduct.
• Has working knowledge of Corporate Compliance regulations and promptly reports any potential Corporate Compliance violations to the Corporate Compliance Officer.
• Is familiar with and demonstrates Continuous Quality Improvement principles and participates in the process as appropriate, focusing on meeting the customer service needs of the internal and external customers.
• Must possess the highest ethical standards with respect to discretion and regard for confidential information.
• Responsible for attending all annual mandatory educational programs as required by position.

EDUCATION/TRAINING

• Ability to read, write, speak and follow directions, both written and verbal.
• On-the-job continuing instruction is given, but some previous kitchen experience is desirable.

EXPERIENCE

• Must know how to clean various surfaces and kinds of equipment.
• Should have some knowledge and ability in handling equipment, simple food preparation, and service tasks.
• Should be familiar with proper procedures for washing pots, pans, and utensils.
• Must be familiar with the proper procedures necessary in running dish machine and garbage disposal.

PHYSICAL/MENTAL DEMANDS

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