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.
