Description/Job Summary

Blackstone Consulting, Inc strives to provide excellent service in a timely and professional manner while maintaining a professional environment where respect for each individual is upheld. We are committed to providing cost effective solutions to our customers through our team of trained managers and employees.

Title: Dining Facility Attendant

Reports To: Dining Facility Manager/Shift Lead/ Supervisor

Basic Function/Scope

• Provide excellent customer service to the client

Responsible and accountable for sanitation & standard operational procedures (SOP's) in the dining facility.

• Primary functions involve pre-meal set-up, mealtime assigned tasks and post-meal cleaning procedures.

Primary Duties and Responsibilities

• Performs tasks and operational work-loads 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 competency 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.

Additional Responsibilities:

• Adhere to the BCI 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.

Physical Demands:

• May lift and carry up to 50 lbs.

• Stands and moves within the DFAC for 6 to 8 hours (excluding break and lunch periods)

• Some bending and squatting.

• Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.

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Minimum Hiring Standards:

• 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.