Position Detail - Dish Room STEWARD / Supervisor

Position Type: Staff Full-time

Hours per week: 40   

Weeks per year: 33

Work Schedule: Various Shifts 

Department Summary & Job Purpose:

Looking to join a team of highly effective and dynamic hospitality professionals? Join Dining Services where we deliver an exceptional hospitality experience for students, faculty and staff. Work in an environment where hard work, professional growth and learning are valued.

Core Job Duties and Responsibilities: 

• This is a 33-week academic year position September – May. Services may not be required when school is not in session. (I.e. fall, mid-semester break, Thanksgiving recess, December recess, January term, mid semester spring break). This position reports directly to the Executive Chef, Production Manager & Dining Managers. Supervisory
• Duties: Oversees the operations & sanitation of the dish room, pot sinks, floor drains & dehydrator areas. Responsible for the training of full time and student staff in all aspects of dish room procedures & protocol. Develops, maintains and oversees all cleaning schedules and procedures pertaining to dish room, pot sinks, floor drains, recycling/trash rooms, dish machine, conveyor belt, grease traps and dehydrator areas. Oversees the maintenance and inventory of all chemical closets. Writes weekly communication Emails to inform Management Team about what is going on in the Dish Room Responsible for deliming dish machine Responsible for overseeing the recording and accuracy of Time & Temp logs along with proper PH balance of sanitizers in pot sinks and dish machine. Other Duties and oversight Include: Operates and maintains dish machine according to proper procedures. Works in Pot sink cleaning pots and Pans. Responsible for recording and accuracy of Time & Temp logs along with proper PH balance of sanitizers in pot sinks and dish machine. Washes all pots, pans and utensils, cleans up the dish return area, dining rooms and service areas following proper health and sanitation practices. Wipes down and washes all tables and chairs as needed, mops floors between meal periods or as needed, empties trash and compost in proper receptacles. Must be able to work with others, including students, as well as work alone without supervision. Assists in supervision and training of student workers. Responsible for emptying grease trap catch screens Responsible for checking and changing out Bag in Box bibs when needed. Oversees cleanliness of the dehydrator room. Maintains the flow of dish and silverware, pots & pans from dish/Pot area to servery or back of house. Routinely lifts/moves an average of 30 pounds, #50 with assistance. Other related duties as assigned. 

Qualifications: Must have good communication skills, both written and orally, with a sound understanding of the English language.
Must be able to pass a physical examination without restrictions.
Must be able to lift/move an average of 50 pounds without restrictions.
Willingness to participate in a Serv Safe class to obtain Food Protection Manager Certification is required.
Customer Service: Maintains an extraordinarily positive attitude in dealing with student and public.
Must be cooperative and willing to work with others.
Must be neat in appearance and work habits, and must comply with safety and sanitation regulations as prescribed by law.
Must comply with proper dress code as designated by Department.

Preferred Qualifications:

License/Certifications: Servsafe Managers Certificate
Allergen Awareness Certificate

Compliance Requirements: 

Physical Demands: Routinely lifts/moves an average of 30 pounds. May occasionally lift 50 pounds.
Lifting: 30%– 50% of time at work (could require bending and twisting).
Pans of product, replenishing / storing product, preparing recipes (requires lifting cases of product).
Ability to carry product a distance.
Setting up, replenishing serving lines requires lots of walking/carrying to services lines or storing/retrieving product in refrigerated or dry storage areas, the distance of approximately 25 feet or more. Most shifts span 2 meal periods.
Overhead lifting: 10% or more.
Storing or removing product or equipment from shelves.
Routinely on your feet throughout an 8 hour shift (could also be working alone during part of shift).
Requires lots of walking to service lines, the distance of approximately 25 feet.
Floor surface is quarry tile and is non-giving.
Walking up and down stairs when retrieving product from storerooms and entering and exiting the building.

Working Conditions: Works around slippery surfaces due to spills, dropped foods, trips to dishroom and pot sink to get equipment cleaned.
Potential hazardous areas of concern and exposure to equipment – uses or works near all of the following to prepare and serve food:
Fryolators
Grills
Ovens
Steamers
Woks
Induction
Knives
Slicing equipment
Heavy and large pots, pans
Sharp edges from open cans
Works around tables with corners

  

Background Checks:

Mount Holyoke College is committed to providing a safe and secure environment, supported by qualified employees that will allow all of its students, faculty, staff and those associated with them to successfully carry out the mission of the college. As a condition of employment, the College will conduct appropriate background checks for all new hires. Mount Holyoke has designated the Office of Human Resources as the office responsible for ensuring that background checks (CORI, SORI, Credit History, & Driver Credential) are completed and utilized in the hiring process and Five College Office of Compliance and Risk Management as the office responsible for facilitating background checks as articulated in this policy.

Special Instructions for Applicants: 

Apply online; application materials must include:

1. A cover letter summarizing interests and qualifications
2. A complete resume or curriculum vitae
3. Contact information for 3 professional references

Mount Holyoke College is a women’s college that is gender diverse. The College is committed to providing equal access and opportunity in employment and education to all employees and students. In compliance with state and federal law, Mount Holyoke College does not discriminate on the basis of race, ethnicity, color, genetic information, sex, national or ethnic origin, religion, age, physical or mental disability, marital status, sexual orientation, pregnancy, gender identity or expression, ancestry, veteran or military status, or any other legally protected status under federal, state or local law. The College does not discriminate on the basis of gender in the recruitment and admission of students to its graduate program.

Mount Holyoke College is an Equal Opportunity Employer.