EDR Attendant

Under general supervision, set up and break down the cafeteria lines and assist in the stocking and serving of food to employees in the Team Member Dining Room.

* Must be at least 18 years of age.

* Demonstrated ability to communicate effectively, work independently and as part of a team.

* Demonstrated understanding and knowledge of the application of sanitation procedures.

*Ability to stand and walk for 8–10-hour shifts, frequently use hands/arms and legs to perform cleaning, lifting, reaching, pulling, pulling bending and repetitive work. Ability to push, pull, carry and lift up to 50 pounds.

*Ability to work in varying temperatures with frequent exposure to steam, moisture and high temperatures generated by commercial dishwashing equipment and food service operations. 

These skills are typically acquired through at least 6 months’ experience directly related to the accountabilities specified or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.

(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for this position.)

1. Coordinate with culinary team and management to ensure team member dining room is adequately stocked, cleaned and organized.

1. Replenish and garnish food on the hot and cold lines to ensure quality. Ensure beverage stations are fully stocked.

1. Serve food as necessary in a professional and friendly manner

1. Maintain cleanliness and sanitation of serving stations, dining areas, utensils and equipment.

1. Clean, sanitize and maintain all beverage dispensing equipment in all break areas.

1. Ensure all dishware, utensils and equipment are cleaned and stored properly at the end of shift.

1. Ensure all unused food items are stored properly.

1. Maintain work area in a safe condition, taking care of spills and other hazards as necessary.

1. Ensure dining and serving areas are set up and maintained according to standard.

1. Shift end cleaning duties and side work.

Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.

Perform other duties as assigned by management.