Job Title: Mess Attendant (Dining Hall Attendant)
Duties:
* POTS AND PANS: A specific area of concern in the Dining Facility is the spread of food borne illnesses caused by, in some instances, dirty pots and pans that do not get cleaned appropriately.
* DISHWASHING: The Candidate is responsible for cleaning and sanitation of all dishware and eating utensils during and after meals.
* REPLENISHMENT: Prior to each serving, The Candidate is responsible for the initial setup and replenishment of the dining table condiments, plates, bowls, cups, glasses, flatware, napkins, and serving trays.
* SANITATION REQUIREMENTS: The Candidate will comply with all federal, state, and U.S. Air Force mandated sanitation requirements.
* FOOD SERVING: The Dining Facility Manager will provide cooked food, dessert, pre-cut salad, and salad enhancements.
* HOUSEKEEPING SERVICES: The Candidate is responsible for cleanup of the areas that immediately affect customer service, including the appearance of the Dining Facility.
* FLOOR CLEANING: The Candidate employees will clean floors to ensure no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment.
* SPOT FLOOR CLEANING: Spot floor cleaning to remove food spills and debris as needed.
* ENTRANCEWAYS AND DOORS: All entranceways and doors flooring are to be cleaned, including outside matting, trash cans, and cigarette receptacles as needed.
* CLEAN AND SANITIZE: Dishes, pots, pans, kitchen, and dining areas will be cleaned and sanitized in accordance with the Tri-Service Food Code 2019 Equipment and Utensil Sanitation.
* Food service equipment shall be cleaned and sanitized to be free of food particles, other soil, grease, and cleaning/sanitizing agent residue.
* All roasting pans, baking pans, steam table inserts, and cooking utensils used in preparation and service of food shall be thoroughly cleaned and sanitized after each use.
* Pans and utensils will be returned to the point of use or storage after cleaning. Food Service personnel will transport other machinery components to the cook’s work area for assembly.
* Pan and utensil washing will be accomplished early enough as to not cause a delay for cooks requiring this equipment for subsequent food preparation.
* Tableware, cookware, kitchen, and serving line utensils shall be washed, rinsed, sanitized, and air-dried after each use.
* Flatware will be presoaked in a solution (designed for that purpose) and run through the dishwasher twice.
* Flatware will be inspected daily for detection of damaged items, such as bent tines of forks, etc.
* Dishes, plates, cups, and glassware will be surveyed after washing for detection of broken, chipped, or cracked items, such items to be set aside for disposition as determined by the Dining Facility Supervisor.
* BREAKDOWN OF SERVING LINES AND SALAD BAR AREAS: The Candidate employees will ensure all display cabinet doors and shelves are cleaned, sanitized, and free of debris.
* DISH WASHING AREAS: These areas include the dishwashing machine room, the pots and pan cleaning line, and the food preparation sink. All equipment, food contact and non-food contact surfaces, floors, interior walls, and sinks will be cleaned.
* RESTROOMS: Clean restrooms before and during meal times to ensure tidiness and supplies are available.
* WASTE MANAGEMENT: The Candidate is responsible for emptying waste barrels when they become no more than ¾ full.
* SELF-INSPECTION: The Candidate will conduct a self-inspection using The Candidate Quality Assurance Checklist each month the contract is worked.
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