DINING SERVICES - Sanitation Leader

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	<h1><em>DINING SERVICES</em> - Sanitation Leader</h1>
	<h2>Job Classification</h2>
		<span>&nbsp;&nbsp;Hourly Full-time (35-40)</span><br/>
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	<h2>Position summary</h2>
	General Sanitation leader for all areas of Dining Services. Supervise the student labor team in the PM and maintain cleanliness standards.
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	<h2>Qualifications summary</h2>
	To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.&nbsp; The requirements listed in the full position description are representative of the knowledge, skill, and/or ability required.&nbsp; Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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	<br />Must be a Seventh-day Adventist in good and regular standing.
        
	<h2>Duties and responsibilities</h2>
	Have working knowledge of state, local, and Bon Appetit sanitation standards and create work projects designed to maintain those standards.
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<br/>Organize, train, and coach a group of student sanitation workers to accomplish all daily tasks in addition to weekly, monthly, quarterly, and annual cleaning tasks.
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<br/>Maintain and repair basic mechanical needs of equipment and building when needed. When beyond the scope of knowledge work with FOH Manager to create Plant Services work order.
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<br/>Work with Catering Manager to prepare areas for special events and with Clerical staff to prepare for &ldquo;Go through line&rdquo; guests, as needed.
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<br/>Execute responsibilities as a working manager alongside student workers to accomplish designated tasks within the parameters of Great Expectations III (Bon Appetit Mgmt Co)
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<br/>Work closely with the culinary and Front of House leaders to ensure proper sanitation and cleaning is maintained daily. Have knowledge of the laws governing the role including: food safety, job place safety, MSDS and chemical handling.
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<br/>Do other work as requested by supervisor and be able to close down the Terrace Caf&eacute; and lock the building once tasks are complete
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<br/>Cooperate with supervisor in adjusting job duties as circumstances require.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
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	<h2>Supervisory responsibilities</h2>
	This job requires the supervision of up to 4 student workers on a single shift. Total staff counts reach as high as 12-15.
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	<h2>Qualifications</h2>
	High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
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<br/>Ability speaks, read, and write in English.&nbsp; Ability to read and comprehend simple instructions, short correspondence and memos.&nbsp; Ability to write simple correspondence.&nbsp; Ability to effectively present information in one-on-one and small groups situations to customers, clients, and other employees of the organization.
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<br/>Ability to add, subtracts, multiply and divide.&nbsp; Ability to perform these operations using units of American money and weight measurement, volume, and distance.&nbsp;
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<br/>Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.&nbsp; Ability to deal with problems involving several concrete variables in standardized situations.
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<br/>Must successfully complete Serve Safe training. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;
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	<br />Must be a Seventh-day Adventist in good and regular standing.
        
	<h2>Technical competencies</h2>
	N/A
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	<h2>Interpersonal interactions</h2>
	N/A
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	<h2>Physical demands</h2>
	The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.&nbsp; Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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<br/>While performing the duties of this job, the employee is regularly required to stand.&nbsp; The employee frequently is required to walk, use hands to finder, handle, or feel, and reach with hands and arms.&nbsp; The employee is occasionally required to stoop, kneel, crouch, or crawl, talk or hear, and taste or smell.&nbsp; The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 40 pounds unassisted.&nbsp; Specific vision abilities required include color vision.
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	<h2>Work environment</h2>
	The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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<br/>While performing the duties of this job, the employee comes in contact with the standard Food Service equipment but not limited to the following: freezers, refrigerators, storage area, slicers, grills and cooking kettles. Exposed to extreme heat in cooking environments and extreme cold in freezers and coolers. Moves equipment inside and outside in all weather conditions. The noise level in the work environment is usually moderate.&nbsp; Personnel in the Food Service Industry must be able to stand for long hours. Peaks of high production are demanded both daily and seasonally, depending on job location.&nbsp;
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