Head Dishroom Attendant

Title: Head Dishroom Attendant

Executive Area: Administration and Finance

College/School/MBU: Auxiliary Enterprises

Department: Blue Wall Cafe

Work Location: Amherst

Schedule:Full Time

Work Arrangement:Onsite

Directs the operation of a dish room, supervising dish room personnel and participating in manual tasks involved in cleaning tableware, utensils, equipment and work areas; provide training for new employees; performs related work as required.

• Supervises and participates in the cleaning of tableware, utensils and equipment used in a food service operation, including maintenance of cleaning equipment in good working order.
• Ensures the removal of remnant food from dishes, pots and utensils and supervises and participates in their hand washing or placement on a conveyor or in a dishwasher.
• Supervises and participates in washing and scouring of pots, pans, and trays.
• Supervises and participates in the segregation and removal of trash and garbage and its placement in designated containers; ensures that garbage cans are hosed out and/or steam cleaned.
• Supervises and participates in the loading and unpacking of supplies and equipment; ensure that adequate supply of utensils and dinnerware is maintained at designated areas; ensures that beverage dispensers are filled and maintained as required.
• Supervises and participates in the manual tasks involved in the cleaning of refuse storage and refrigeration area.

Performs other duties as assigned.

• At least one (1) year of full-time, or equivalent part-time, experience in food service work in a hotel, restaurant, cafeteria, catering firm, government or private institution. A diploma from a recognized trade, technical, or vocational school at the high school level with a major in-home economics, culinary arts, food services or food trades may be substituted for the required experience.
• Incumbents must be certified as food handlers within six months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e., Serv Safe).
• Knowledge of the methods followed in the care, cleaning and maintenance of utensils, equipment and food service areas.
• Ability to give and follow written and oral instructions.
• Knowledge of sanitary methods, safety practices and techniques required in food service operations.
• Ability to operate mechanical equipment necessary to perform required cleaning chores.
• Ability to supervise, including planning and assigning work, controlling work, training and disciplining.
• Ability to work varied shifts and/or irregular hours.

This position is designated as essential personnel.

This position is subject to final budgetary and administrative approval.

Work is performed in custodial or dining service environments, and entails prolonged standing, carrying loads, and use of cleaning chemicals or food service equipment.

Sunday-Thursday; 2pm-10pm.

Pay Grade:AFSCME Grade 09