Blackstone Consulting Food Sanitation Specialist in Camp Pendleton, California
Ability to supervise the work of all Food Sanitation Specialist (FSS) to include assigning work and ensuring that it is done properly.
Must follow set procedures in accomplishing repetitive assignments and follow established sequence of work.
Experience Demonstrated history of related Food Service cleaning preferably with a major institution or the military is desired.
(Specific experience requirements may vary with each contract.)
The principal responsibility of the Food Sanitation Specialist Leader is to ensure the proper cleaning and maintenance of the kitchen and dining facility in accordance with the contract requirements.
Perform a variety of tasks having several steps or a sequence of tasks that requires attention to work operations in a kitchen, dining area following established procedures.
Set up cafeteria lines, steam-tables, dining room tables, and side service stands with hot and cold food items, including meat, vegetables, salads, desserts, bread, butter, and beverages.
Serve food by order and proper proportion. Brew coffee according to the number of servings required.
Assemble or toss fresh fruit and green salads in quantity using prepared dressings and portions into standard serving sizes.
Make cold sandwiches using prepared ingredients. Unload and store food from delivery trucks.
Clean all table tops, and ensure that all counters and window sills are free from dust.
Ensure that all dining facility floors are swept, and mopped on a daily basis. Bi-weekly floor waxing is also required.
Ensure that all napkin dispensers, salt and pepper shakers, and condiments dispensers are full before and after each meal.
Remove all dishes from the collection station and wash according to HACCP standards. Wash all pots and pans and utensils in accordance to the HACCP standards.
Ensure that all kitchen floors are swept, and mopped on a daily basis. Bi-weekly floor waxing is also required.
Clean other kitchen equipment on a daily basis, or as needed.
Lift and carry up to 50 lbs
Work in a standing position in the dining facility and kitchen area for 6 to 7 hours (excluding break and lunch periods)
Some bending and stooping
Adhere to the Company rules and regulations as set forth in the employee handbook.
Perform other tasks as assigned by the Sr. Cook, Dining Hall Manager, or Project Manager.
Nothing in this job description restricts management s right to assign or reassign duties and responsibilities to this job at any time.