Dining Services Assistant

Dining Services Assistant
Company:

The Brier


Place:

West Virginia


Area:

Cleaning

Dining Services Assistant

Details of the offer

Summary:
Dining Services Assistants must provide organized and consistent production of all food items by following approved recipes and all regulations and standards at the direction of the Executive Chef or designee. Employee must be customer service driven, approachable and cooperative while dealing with both staff and resident issues. Under direct supervision, Dining Services Assistants will be in charge of cleaning all areas of dining services, organizing and storing chemicals, food product, etc., and utility preparation. They will assist chefs and executive chef in the preparation of all meals and snacks.
PRIMARY RESPONSIBILITIES:
Establish ownership of kitchen/dinning room cleanliness through effectively washing glassware, silverware, pots/pans, mopping/scrub floors with clean mop and chemically treated water, sort and remove trash from kitchen/dinning room, and clean garbage cans. Sanitation will be consistently maintained.
Assist in the production of all soups, sauces, and main entrees for any and all meals and snacks in the dietary department, ensuring quality is appropriate by following standardized recipes.
Clean and polish counters, shelves, walls and furniture.
Keep the boiler/storage room organized and clean.
Assist in producing accurate and correct volumes of menu items in a timely manner through following daily production sheets and following standardized recipes.
Assist in preparation of all special diet textures according to standardized recipes and dietary guidelines.
Assist when needed in preparation and line set up in advance of meal-service.
Maintain sanitation of three compartment sink, dishwasher, and dishwasher area including daily temperature logs.
Establish a safe and orderly environment in order to maintain safety and infection control measures by proper hand washing, proper handling of equipment, and proper handling of food avoiding cross contamination.
When directed, record daily refrigeration, hot food temperatures and over production of food on daily logs and at prescribed times.
Prepare work area for the oncoming shift.
When directed, receive and store delivered products using standardized methods.
Demonstrate high level of customer service, provide quality food in a clean environment to ensure an exceptional dining experience.
Demonstrates commitment to teamwork to ensure success of daily service flow within department.
Adheres to the Center, Local Health Department, and West Virginia Department of Health policies, procedures, codes, rules and regulations as they apply to the Center.

EDUCATION/QUALIFICATIONS:
High School Diploma or GED required.
1-3 years of experience in food service production. 3-5 years in high volume restaurant/retail food services or healthcare setting preferred.

IndLow3


Source: Jobsxl


Area:

  • Restaurants - Tourism - Hotels / Cleaning

Requirements

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