Wage: $22/hr

• Support the dining experience by maintaining supplies for food and beverage service.
• Maintain par levels of stock; complete requisition for additional supplies as appropriate.
• Monitor supply of clean dishware, glassware and pans; take corrective action to maintain supply level.
• Schedule employees based upon forecasted volumes.
• Train employees on proper cleaning methods and operation of the equipment.
• Check the proper operation of the dish machine/cleaning equipment daily.
• Keep food and beverage areas clean.
• Direct personnel in the cleaning of floors, work surfaces, etc.
• Implement schedule for special projects.
• Ensure that all work surfaces are clean and sanitized regularly.
• Completes other tasks and related duties as assigned.

MINIMUM KNOWLEDGE AND SKILL REQUIREMENTS
KNOWLEDGE OF:

• Must have knowledge of the 3 compartment sink method of dish washing, high and low temperature dish machine operation, how to safely handle cleaning and sanitizing agents and infection prevention principles.

SKILLS IN:

• Must have skills in time management, communication, problem-solving, delegation, coaching, adaptability and attention to details.

EXPERIENCE AND EDUCATION
MINIMUM REQUIRED:
High school diploma/ GED and approximately one-year experience in high volume food production, or 5 years' relevant experience in lieu of education with director approval. Must have knowledge of cooking methods and procedures, including various types of preparation and related routines. Familiar with kitchen equipment. Training in institutional food preparation or equivalent knowledge and skills.
PREFERRED:
LICENSES/CERTIFICATIONS
MINIMUM REQUIRED:
ServSafe Certification, Certified Professional Food Manager (CPFM) or Accredited Food Handler Certificate required within 90 days of hire.