DINING SERVICES - Dishroom Shift Leader

Job Classification

  Hourly Full-time (35-40)

Position summary

Shift Leader is responsible for the shift execution of procedures in the Dishroom. Supervise the student labor team and staff to maintain cleanliness standards.

Qualifications summary

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed in the full position description are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


Must be a Seventh-day Adventist in good and regular standing.

Duties and responsibilities

Have a thourough working knowledge of the dish machine, 3 compartment sink, conveyor system, and the trough waste removal system.

Maintain the cleanliness and safety of the dish room with particular emphasis on clean and dry floors, clean and dry mats, clean wall, well maintained and clean equipment.

Maintain and clean daily the trash cart.

Daily maintenance and cleaning of the dish machine.

Ensure the cleaned dishes and utensils are delivered and well organized in the kitchen. Work with the culinary staff to make adjustments as needed.

Supervise and work alongside the student and non-student staff to perform daily duties.

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.

Do other work as requested by supervisor and be able to close down the Terrace Café and lock the building once tasks are complete

Cooperate with supervisor in adjusting job duties as circumstances require.

Supervisory responsibilities

This job requires the supervision of student workers and full time/ part time staff.

 

Qualifications

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.

Ability speaks, read, and write in English.  Ability to read and comprehend simple instructions, short correspondence and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small groups situations to customers, clients, and other employees of the organization

Ability to add, subtracts, multiply and divide.  Ability to perform these operations using units of American money and weight measurement, volume, and distance.

Must successfully complete Serve Safe training.


Must be a Seventh-day Adventist in good and regular standing.

Technical competencies

N/A

Interpersonal interactions

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations

must be comfortable in a team building atmosphere, interacting with students and staff to achieve daily deadlines and last minute requests.

Physical demands

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.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand.  The employee frequently is required to walk, use hands to finder, handle, or feel, and reach with hands and arms.  The employee is occasionally required to stoop, kneel, crouch, or crawl, talk or hear, and taste or smell.  The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 40 pounds.  Specific vision abilities required include color vision.

Work environment

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.

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.  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.