Food Sanitation Specialist Lead

Food Sanitation Specialist Leader Job Description

General Responsibilities:

Under direct supervision of the Project Manager and Assistant Project Manager/QC, the Food Sanitation Leader coordinates the work activities of Food Sanitation Specialists in the dining facilities. This is a non-supervisory position. 

Essential Functions:

• Ability to perform and lead other workers in a variety of tasks associated with the cleaning and sanitation of a dining facility.
• Responsible for maintaining good housekeeping practices for the dining facility.
• Will often perform the duties of the Food Sanitation Specialist.
• Directs and assigns Food Sanitation Specialists in:

• • The cleaning, sweeping, and mopping of floors, cleaning of woodwork, walls, windows, tables, counters, and serving equipment.
  • The washing of dishes, glasses, silverware, pots and pans, other cooking vessels and utensils 
  • Bussing services as required and ensuring condiments and napkins are refilled.
  • Ensures trash removal to disposal area and cleaning restrooms, entrance areas and back dock of dining facilities.
  • Monitor Pots & Pans water temperatures to ensure water is maintained at correct temperature.
  • Ensure dishwasher is functioning, dispensing detergents, and maintaining the correct temperature. 
  • Monitors, and may assign, breaks for Food Sanitation Specialists.
  • Promotes Safety.

• Performs other duties as assigned by Project Manager and Assistant Project Manager/QC.

Experience:

• Able to train, direct and lead employees in the performance of their job duties.
• Demonstrated history of related Food Service preferably with a major institution or the military is desired.
• Ability to perform a variety of tasks associated with the preparation and serving of foods and beverages.
• Provide cleaning services within a Food Service environment.
• Knowledge of sanitation standards.
• Must follow set procedures in accomplishing repetitive assignments and follow established sequence of work. 
• Must have solid work ethics.

Physical Requirements:

• 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

Additional Responsibilities:

Adhere to the BCI policies, rules and regulations as set forth in the Employee Handbook.

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 DFAC Manager, Project Manager, or other designated personnel.