Dining Facility Attendant

Description

Southern Foodservice Management, a national contract food service company, is now looking to hire a Dining Facility Attendant for our Fort Rucker location.

• •Pay rate: $18.60 per hour + $5.13 per hour in Health & Welfare (H&W) benefits
• •Work Schedule: Two shifts available: 5:15 AM – 12:45 PM or 12:30 PM – 8:00 PM
• •Must be able to obtain and maintain access to the military installation. A valid REAL ID is required for base access.

Duties and Responsibilities

• •Greeting and care for our guests while working on the service lines, dining room, or any area of the Dining Facility.
• •Ensure all serving lines are set at least 15 minutes before meal service.
• •Responsible for efficiently and proficiently serving customers on the serving lines during meal service times.
• •Must maintain proper flow rate of customers as prescribed by Management.
• •Check the temperatures of menu items for required ranges ensuring they are properly recorded on the DA Form 7800.
• •Replenish menu items on the se4ving lines as required during service.
• •Maintain Dining Room and Clipper Room/Tray Return during service.
• •Break down service areas after the meal period ends.
• •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
• •Re-stock any of those food service utensils, equipment required and maintain service area cleanliness
• •Properly clean areas used and equipment
• •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

Southern Foodservice Management’s Culture

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:

• •Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• •Arrives to work on time and in correct uniform, clean shoes, clean pants and shirt, apron, name tag, and a SMILE.
• •Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• •Promotes a fun and efficient work environment, focusing on guest satisfaction.

Requirements

Physical Requirements

• •Strength: Lift up to 50lbs
• •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