Dining Services Coordinator - Dishroom

University of Maryland•College Park, MD

8d•$46,736 - $56,083•Onsite

About The Position

Under general supervision, this role provides leadership overseeing the operation of three high volume dish and ware washing stations. Responsibilities include operating and maintaining equipment, ensuring proper sanitation, organization, and safety standards in the South Campus Dining Hall. The position requires effective communication and problem-solving with a diverse group of employees in a high volume operation. The coordinator will schedule, train, evaluate, and coordinate the work of up to 25 people on a shift using high-tech ware washing equipment.

Requirements

High School Diploma or GED.
Four years of experience in commercial or institutional food preparation or food service.
General knowledge and understanding of the principles and methods used in large scale food preparation and service.
Thorough knowledge of and skill in applying the procedures and standards of quality and quantity food selection, food preservation, meal service and portion control.
General knowledge of principles and practices of sanitation and safety in cooking and food service areas.
Ability to communicate effectively.
Ability to lift, transport and stock food service supplies and materials.
Ability to work in irritating environments and adverse temperature conditions.
Must have or obtain within 90 days of hire, a Prince George’s County Food Service Manager Certification and Crowd Management certification.
Must have expert level knowledge of commercial ware washing equipment including set up, break down, operation, sanitation and basic repair.
Must be able to work a variable schedule including weekends, nights, evenings, and holidays.
Must have the manual dexterity to operate equipment with or without accommodation.
Must be able to lift up to 40 pounds regularly and up to 75 pounds occasionally.
Must be able to stand, walk, and work on feet for long periods of time.
Must be able to work in extreme weather, humidity, and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.

Nice To Haves

Back of the House experience preferred.
Skill and knowledge of the operation and maintenance of flight type dish machine and dish/pot chemical usage and safety.
Great customer service and team oriented individual with utility work background.
Outgoing, motivated, and good communicator.
Supervisory role and bilingual is a plus.

Responsibilities

Oversee the operation of three high volume dish and ware washing stations.
Operate and maintain dishwashing equipment.
Ensure proper sanitation, organization, and safety standards.
Communicate and problem-solve with a diverse group of employees.
Schedule, train, evaluate, and coordinate the work of up to 25 people on a shift.
Interpret menus, follow recipes, and operate assigned equipment.
Oversee and coordinate the cleaning of kitchen and dining areas.
Supervise and instruct cooks and other food service personnel.
Lift, transport, and stock food service supplies and materials.
Work in irritating environments and adverse temperature conditions.