Head Dishroom Attendant (Charles River Campus)

UMass Amherst • Newton, MA

3d • Onsite

About The Position

The Head Dishroom Attendant 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. This role includes providing training for new employees and performing related work as required.

Requirements

• At least one year of full-time, or equivalent part-time, experience in food service work in a hotel, restaurant, cafeteria, catering firm, government or private institution.
• 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., ServSafe).
• Knowledge of the methods followed in the care, cleaning and maintenance of utensils, equipment and food service areas.
• Knowledge of the safety practices and procedures followed in operating dish washing equipment.
• Ability to follow written and oral instructions.
• Ability to stand for prolonged periods of time.
• Ability to lift and carry heavy objects.
• Ability to give written and oral instructions in a precise, understandable manner.
• Ability to understand and apply the laws, rules, policies, and procedures governing the operation of a dish room.
• Knowledge of sanitary methods and techniques required in food service operations.
• Knowledge of the safety practices and procedures followed 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.

Nice To Haves

• 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.

Responsibilities

• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED