Dining Services Coordinator - Dishroom

University of Maryland•College Park, MD

8d•$46,736 - $56,083•Onsite

About The Position

Under general supervision, provides leadership overseeing the operation of three high volume dish and ware washing stations, including operating and maintaining equipment; ensuring proper sanitation, organization, and safety standards in the South Campus Dining Hall. Ability to effectively communicate and problem solve with a diverse group of employees in a high volume operation in our Dining Halls. Schedules, trains, evaluates and coordinates the work of up to 25 people on a shift using high tech ware washing equipment.

Requirements

High School Diploma or GED
Four years 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 interpret menus, follow recipes, and operate assigned equipment
Ability to oversee and coordinate the cleaning of kitchen and dining areas
Ability to supervise and instruct cooks and other food service personnel
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 lift 40 pounds on a regular basis and up to 75 pounds occasionally and 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
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

Overseeing the operation of three high volume dish and ware washing stations
Operating and maintaining equipment
Ensuring proper sanitation, organization, and safety standards
Communicating and problem solving with a diverse group of employees
Scheduling, training, evaluating and coordinating the work of up to 25 people on a shift