What are the responsibilities and job description for the Dining Room Aide position at The Maryland School for the Blind?
Description
Summary: With supervision, provides high quality customer service to students, staff, and guests during meals.
Essential Functions
Interacts positively with all students and staff
Serves Breakfast food to Students in an efficient and friendly manner.
Prepares and Stocks Breakfast Kiosk area daily for service.
Cleans and sanitizes Breakfast Kiosk area daily at the conclusion of service.
Accurately records meal counts of students that are served at the kiosk.
Ensures proper sanitation procedures are followed.
Prepares Regular and Special Breakfast bags when needed.
Delivers food to satellite areas in the morning.
Must be able to learn to drive a motorized ATV to deliver food.
Keeps immediate supervisor and nutrition manager aware of any issues that need addressed.
Must learn and retain general knowledge of special and modified diets.
Marginal Functions
Puts away storeroom order away in the dry storage and freezer area.
Works in the dish room to help cover when staff are out.
Performs additional duties as assigned.
Conditions
Equipment Used: Coffee pots, juice machines, microwave ovens, brooms, mops, food carts, food processor, steamer, steam table, and soup warmers.
Performance Standard: Must assure 100% accuracy in following prescribed diets, food safety and sanitation conditions of work areas.
Work Environment: Work is conducted in a tile-floored dining area with a high noise level, crowded work spaces, and 70-80 degree room temperature.
Work Schedule: 16 hours per week, Monday through Friday from 6:30 am to 10:30 am, with no meal break provided. Some additional hours may be required. This position follows an 11 month school schedule.
Requirements
QUALIFICATIONS:
Basic knowledge of food service practices, principles and procedures including table setting, dining room etiquette and health department regulations regarding sanitation.
General knowledge of food portioning principles and practices.
Able to lift 50 pounds.
After six months in this position, the employee is required to have:
General knowledge of Nutritional Services standards and operating procedures.
General knowledge of prescribed diets and mechanically altered foods.
Summary: With supervision, provides high quality customer service to students, staff, and guests during meals.
Essential Functions
Interacts positively with all students and staff
Serves Breakfast food to Students in an efficient and friendly manner.
Prepares and Stocks Breakfast Kiosk area daily for service.
Cleans and sanitizes Breakfast Kiosk area daily at the conclusion of service.
Accurately records meal counts of students that are served at the kiosk.
Ensures proper sanitation procedures are followed.
Prepares Regular and Special Breakfast bags when needed.
Delivers food to satellite areas in the morning.
Must be able to learn to drive a motorized ATV to deliver food.
Keeps immediate supervisor and nutrition manager aware of any issues that need addressed.
Must learn and retain general knowledge of special and modified diets.
Marginal Functions
Puts away storeroom order away in the dry storage and freezer area.
Works in the dish room to help cover when staff are out.
Performs additional duties as assigned.
Conditions
Equipment Used: Coffee pots, juice machines, microwave ovens, brooms, mops, food carts, food processor, steamer, steam table, and soup warmers.
Performance Standard: Must assure 100% accuracy in following prescribed diets, food safety and sanitation conditions of work areas.
Work Environment: Work is conducted in a tile-floored dining area with a high noise level, crowded work spaces, and 70-80 degree room temperature.
Work Schedule: 16 hours per week, Monday through Friday from 6:30 am to 10:30 am, with no meal break provided. Some additional hours may be required. This position follows an 11 month school schedule.
Requirements
QUALIFICATIONS:
Basic knowledge of food service practices, principles and procedures including table setting, dining room etiquette and health department regulations regarding sanitation.
General knowledge of food portioning principles and practices.
Able to lift 50 pounds.
After six months in this position, the employee is required to have:
General knowledge of Nutritional Services standards and operating procedures.
General knowledge of prescribed diets and mechanically altered foods.
