Dining Facility Attendant

Dining Facility Attendant AtWork! - 3.4 Seattle, WA Job Details Part-time $21.30 an hour 2 hours ago Benefits Health savings account Health insurance Dental insurance Flexible spending account Paid time off On-the-job training Employee assistance program Vision insurance Life insurance Qualifications Customer communication Staff supervision Operations management Team supervision Customer service High school diploma or GED Attention to detail Managing kitchen staff Manual handling

Full Job Description SUMMARY:

The Dining Facility Supervisor (DFS) manages and supervises employees in the performance of the specific USCG food services federal contract Statement of Work (SOW). The DFS is responsible for galley operations including preparing and serving food, washing dishes, and cleaning the kitchen and dining area of the U.S. Coast Guard Station Seattle.

ESSENTIAL JOB DUTIES

Employee Supervision

• Ensure Dining Facility Attendants perform specific tasks in accordance with the contract Statement of Work
• Prioritize the day's work list and assign duties to crew members
• Conduct "on the job" training - Lead and assist crew in completion of their required tasks as necessary
• Oversee proper safety equipment and Personal Protective Equipment usage and practices of crew
• Ability to take initiative to resolve a situation.
• The DFS shall be present during all operational hours of the dining facility. Administrative
• Make sure timesheets are completed accurately and on time
• Report any injuries immediately, and complete required paperwork
• Complete and submit Daily Status Report
• Perform periodic inventories of supplies, equipment and chemicals used
• Conduct Monthly Safety meetings with crew Quality Control
• Conduct daily inspections of the galley (upon opening, during operations, upon securing/closing)
• Customer Communication and Reporting - coordinate with USCG Contracting Officer Representative
• Ability to problem solve - Proactively address questions or issues; and suggest improvements
• Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Food Service Operations
• Pre-service setup, Re-supply, Clean-up service
• Vegetable cutting machines, walk-in refers, racks, work tables, floor drains in .
• and non-food items stored; Leftovers timed and dated; Food holding cabinets cleaned inside and outside;
• Clean before, during and after meal service. Salad prep equipment & area clean; Pots, pans, utensils cleaned, dry, and stored; Reach-In refrigerator & Ice machine clean.
• Dishwasher clean inside, wiped & polished; Tank heater power checked; Soap/chemicals refilled; sink & scrape area clean; Clean during and after meal service, Carts, counters, tables, dishwashing machine, polish brass, assist where needed, inside and outside of dish carts, coffee carts, and glass carts, make sure all of mess gear is filled with adequate equipment, temperatures maintained.
• Pre-service setup and cleanup service for salad bars, machines, ice, soda, juice, milk, coffee, espresso, and counters. All areas cleaned, condiments stocked, glasses stored, machines/nozzles clean. Replenish all beverage dispensers throughout meal period, all equipment broken down after every meal.
• Tables, chairs cleaned and arranged; Salad bar/line/sneeze guard clean; Hot pass through box cleaned; Ice Cream bar clean, dispensers refilled,; Microwave clean; After meal, clean up table service, condiments containers, napkin holders, toasters, tables, benches, chairs, partitions, windowsills and dessert bars.
• Garbage cans empty, clean, covered; Floor drains cleaned & reinstalled; Interior grease trap inspected daily, cleaned as required; Insect & Rodent control
• Clean & stocked; Door jambs and vents free and clean; Refill toilet paper, soap dispenser and paper towels; All bright work polished.
• Mopping, scrubbing, sweeping and vacuuming; Maintained throughout the day, kept clean and free of hazards.
• Office & Storage room clean & organized; Mops/Brooms stored properly; Fire extinguishers and lighting operational.

NECESSARY SKILLS

• Reliable attendance.
• Ability to pay close attention to detail.
• Ability to oversee and lead a team

EDUCATION AND EXPERIENCE

(as per USG contract)

• Within the past 10 years, 5 years of experience working in a large facility; cafeteria style, performing dining facility attendant service (breakfast, lunch & dinner). One year must have been served as a supervisor or assistant supervisor.
• High school graduate is the minimum education required.
• Military food service experience in the pay grade of E-7 or above may be credited as management experience for this position

CERTIFICATES, LICENSES, REGISTRATIONS

• Ability to pass background investigation

PHYSICAL DEMANDS

• Physical stamina is required to stand and be mobile for long periods of time.
• The employee must occasionally lift and/or move up to 30 pounds.
• Must be available to work specific, designated hours as per schedule.

WORK ENVIRONMENT

• Typical environment is a cafeteria.
• Noise levels are usually moderate, only occasionally high
• Exposed to sharp objects, cleaning chemicals, hot liquids (knives, dishwasher, cooking pot, etc.

), and moving mechanical parts The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Pay:

$21.30 per hour

Benefits:

Dental insurance Employee assistance program Flexible spending account Health insurance Health savings account Life insurance Paid time off Vision insurance

Work Location:

In person