Description/Job Summary Blackstone Consulting, Inc strives to provide excellent service in a timely and professional manner while maintaining a professional environment where respect for each individual is upheld. We are committed to providing cost effective solutions to our customers through our team of trained managers and employees. Title: Dining Facility Attendant Reports To: Dining Facility Manager/Shift Lead/ Supervisor Basic Function/Scope + Provide excellent customer service to the client Responsible and accountable for sanitation & standard operational procedures (SOP's) in the dining facility. + Primary functions involve pre-meal set-up, mealtime assigned tasks and post-meal cleaning procedures. Primary Duties and Responsibilities + Performs tasks and operational work-loads scheduled for the shift. + Additional functions include: washing dishware, silverware, pot and pans and all cleaning & sanitation duties pertaining to floors, walls, and windows. + Replenishing "to-go" items (dining areas) dishware & utensils on serving lines. + Replenishing all breads, crackers, fruits & salad bar requirements. + Ensures proper water temperatures and proper operational methods are maintained in the dishwashing machine throughout the washing period. + Ensures pots & pans are continuously washed, rinsed, cleaned and maintained in a sanitary condition. + Understands and can conduct final rinse checks using chemical test strips. + Ensures compliance with proper handling of sanitized flatware and dishware. + Ensures clean, sanitized dishware and utensils are continually stocked for patron use. + Ensures the dining area is maintained (clean); tables are cleared and available, floors are spill-free, condiments and all served beverages are continuously checked and replenished. + Ensures lunch & break periods conform to company policies. + Reports all accidents to management and/or shift/ work leader immediately. + Continues training and ensures competency for all specific tasks. + Conducts additional duties assigned by Management and/or Shift / Work leader. + Ensures all tasks are conducted in accordance with TB Med 530 + Cooperate with Quality Assurance Surveillance and Preventive Medicine inspections. + Any additional duties assigned by shift leader and/ or management. Additional Responsibilities: + Adhere to the BCI rules and regulations set forth in the employee handbook. + Comply with all HACCP standards. + Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. + Duties may be assigned by the Supervisor, Dining Facility Manager, or Project Manager. + Applies basic skills and may develop skills appropriate for the position. + Focuses primarily on own area of specialty. + Good working knowledge of food preparation. Requires familiarity of kitchen equipment, including but not limited to, knife, forks, measuring utensils, pots, pans, etc. Physical Demands: + May lift and carry up to 50 lbs. + Stands and moves within the DFAC for 6 to 8 hours (excluding break and lunch periods) + Some bending and squatting. + Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. * Minimum Hiring Standards: + Must be at least 18 years of age at time of pre-employment screening + Must be willing to participate in the Company's pre-employment screening process; including drug screen and background investigation and meet Company standards.