Dining Principal Food Service Worker

About the role

The Principal Food Service Worker will work independently in the daily oversight of a Dining Hall Restaurant, Retail location, and/or Catering operations. The incumbent serves as "Lead" for a team and performs a variety of duties related to semi-skilled food preparation, serving or maintenance functions in the kitchen or dining area plus cash handling, customer service, event/food preparation and delivery and overseeing safety and sanitation of the location.

Responsibilities

• Responsible for opening, closing and operating a Dining, Retail or Catering location.
• Serves as a work leader and may assist in the training and leading of an assigned team in performing unskilled and semi-skilled tasks.
• Cuts and prepares fruits and vegetables by hand or by using mechanical equipment.
• Sets up food service lines by arranging foods or desserts, setting up the salad bar and stocking and preparing beverages.
• Serves customers; collects, washes and stacks clean dishes; cleans and scrubs pots and pans; operates complex automatic dishwashing equipment; cleans conveyers, racks and sets up trays; cleans and mops floors in kitchen, food service area and dining room.
• Assists in the barista/host/cashier area.
• Serves as counter attendant in Dining, Retail or Catering location with responsibility for correct handling of cash transactions and maintaining satisfactory customer relationship during an assigned shift.
• Food Prep Helper/Kitchen Pantry Work
• Receiving
• Maintain working relationships with vendors and other food service units to render assistance in times of food/non-food shortages.
• Safety and Sanitation
• Ensures that all food is held and loaded at safe temperatures.
• Maintains work rule standards and policies regarding employee uniforms, personal appearance, and hygiene.
• Ensures compliance with all regulation mandated by local, state and federal agencies in regards to safety, health and sanitation regulations.
• Ensures that Hazard Analysis and Critical Control Points (HACCP) guidelines are followed closely in maintaining temperatures of perishable products.
• On a daily basis, will record temperatures of all refrigerators, freezers, and maintains records for three months.
• Works in a safe and responsible manner while not putting others at risk.
• General Maintenance
• Leads Crew In General Maintenance
• Cleans and maintains stock pots, steam chef cookers, ovens, grills, deep wells, fryers and mixers.
• Cleans work tables, shelves, sinks, drinking fountains, storage cabinets, ice machines, refrigerators and food storage bins, cleans walls, tables, floor, windows and doors, air-vents, stove and broiler hoods, vents and drains in dining and food service area.
• Cleans and maintains supplies in all dining services rest rooms, safely using cleaning supplies and chemicals as appropriate to the varied tasks.
• Provides customer service to include cleaning up spills, maintain supplies especially in self--service areas such as beverages, setting and resetting table areas.
• Puts away deliveries in appropriate storage area and breaks down all delivery packaging.
• Ensures the cleanliness, safety and sanitation of designated work areas, large and small equipment and utensils used in food production and service.
• Aids in identifying and solving cleaning and safety problems.
• Cleans all equipment, countertops, tabletops; empties all trash, recycling and compost cans; pulls floor mats and places chairs on top of tables.
• Sweeps floors.

  Qualifications

  Substantial knowledge of the complex operation of the dining or kitchen area and previous experience or training in their particular area of work is required. No specific educational requirements are listed.