DFA

Blackstone Consulting, Inc.

About The Position

Dining Facility Attendant ensures the dining area, kitchen, and serving lines are clean, sanitary, and properly stocked. They assist with food service operations by setting up serving areas, replenishing food and supplies, and supporting kitchen staff as needed. DFAs are also responsible for cleaning tables, washing dishes, disposing of trash, and following all health and safety regulations. Strong attention to detail, teamwork, and the ability to work in a fast-paced environment are essential for success in this role.

Requirements

Must be at least 18 years of age at time of pre-employment screening
Must be willing to participate in the Company's pre-employment screening process; including drug screen and background investigation and meet Company standards.

Responsibilities

Performs tasks and operational workloads scheduled for the shift.
Additional functions include washing dishware, silverware, pot and pans and all cleaning & sanitation duties pertaining to floors, walls, and windows.
Replenishing “to-go” items (dining areas) dishware & utensils on serving lines.
Replenishing all breads, crackers, fruits & salad bar requirements.
Ensures proper water temperatures and proper operational methods are maintained in the dishwashing machine throughout the washing period.
Ensures pots & pans are continuously washed, rinsed, cleaned and maintained in a sanitary condition.
Understands and can conduct final rinse checks using chemical test strips.
Ensures compliance with proper handling of sanitized flatware and dishware.
Ensures clean, sanitized dishware and utensils are continually stocked for patron use.
Ensures the dining area is maintained (clean); tables are cleared and available, floors are spill-free, condiments and all served beverages are continuously checked and replenished.
Ensures lunch & break periods conform to company policies.
Reports all accidents to management and/or shift/ work leader immediately.
Continues training and ensures competencies for all specific tasks.
Conducts additional duties assigned by Management and/or Shift / Work leader.
Ensures all tasks are conducted in accordance with TB Med 530
Cooperate with Quality Assurance Surveillance and Preventive Medicine inspections.
Any additional duties assigned by shift leader and/ or management
Adhere to the RHFS rules and regulations set forth in the employee handbook.
Comply with all HACCP standards.
Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
Duties may be assigned by the Supervisor, Dining Facility Manager, or Project Manager.
Applies basic skills and may develop skills appropriate for the position.
Focuses primarily on own area of specialty.
Good working knowledge of food preparation. Requires familiarity of kitchen equipment, including but not limited to, knife, forks, measuring utensils, pots, pans, etc.