Dining Facility Attendant

Southern Foodservice Management, a national contract food service company, is now looking to hire an AM DFA for our Fort Sill location. 

• The pay is $18.62 per hour plus $5.55 H&W.
• The Shift is 5:30am to 1:00pm. 
• The schedule is Sunday - Saturday (Availability).

Duties and Responsibilities

Cleaning Duties as assigned by Cleaning Schedule to include (but not limited to):

• Sweeping, mopping, cleaning, wiping, scrubbing, polishing and washing
• Sort and replenish silverware, china, glassware, and smallwares
• Wash Pots, pans utensils, plates, bowls, forks, knives and spoon, etc.
• Scrap Trays from the tray return mechanism to maintain proper clearing of mechanism and flow of customers.
• Properly Operate dish machine at sufficient speed to maintain flow per Army Standards
• Properly handle chemicals per MSDS and Southern Safety protocols
• Perform all duties in compliance with Workplace Safety Standards and protocols
• Empty Trash Receptacles and Take out trash
• Maintain general cleanliness of facility inside and outside as assigned Cleaning Schedule
• Salting, ice removal and maintaining safety of walkways in winter conditions
• Re-stock any of those food service utensils, equipment required and maintain service area cleanliness
• Properly clean areas used and equipment
• Take any required temperature record logs
• Conduct duties in an orderly and professional manner and to standards of Southern Foodservice Code of Conduct
• Follow all Company policies and procedures as issued
• All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Daily-Employee Hygiene – All Employees must

• Wear assigned uniforms; Uniforms are to be clean and properly maintained with name badges and government IDs.
• Wear hairnets or other hair restraint in foodservice places when in food production or serving areas, may not work with food with exposed boils or infected cuts, abrasions, or burns.
• May not work with acute respiratory illness and cannot work with contagious illness.
• Use disposable gloves and changed per guidelines; smoking is only in designated areas.
• Fingernails are short and clean, not wearing loose hanging jewelry and trained on proper hand-washing techniques.

Daily Sanitation Requirements

Mop use-

• Mops are to be stored hanging without strings touching ground surface.
• In Clean Sanitation/Wash Solution or in direct use.

Towels – (Any other way is not correct)

• White towels used for cleaning are to be kept in clean wash solution.
• Disposable towels for sanitizing are to be kept in clear sanitizer solution.
• Wash Towels/green buckets & Sanitizer Towels/red buckets or direct use.

Date Labels – (Any other way is not correct)

• Date labels must be written for each and every item placed in storage.
• Food - items are not to exceed 7 days of storage under refrigeration.

 Physical Requirements 

• Strength: Lift up to 20lbs
• Posture: Standing 70%, Walking 30%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent