Janitor

POTS AND PANS: A specific area of concern in the Dining Facility is the spread of food borne illnesses caused by, in some instances, dirty pots and pans that do not get cleaned appropriately. -DISHWASHING: The Candidate is responsible for cleaning and sanitation of all dishware and eating utensils during and after meals. REPLENISHMENT: Prior to each serving The Candidate is responsible for initial set up and replenishment the dining table condiments, plates, bowls, cups, glasses, etc. flatware, napkins, and serving trays.SANITATION REQUIREMENTS: The Candidate will comply with all federal, state and U.S. Air Force mandated sanitation requirements. -FOOD SERVING: The Dining Facility Manager will provide cooked food, dessert, pre-cut salad, and salad enhancements.HOUSEKEEPING SERVICES: The Candidate is responsible for cleanup of the areas that immediately affects customer service to include appearance of the Dining Facility. FLOOR CLEANING: The Candidate employees will clean floors to ensure no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. -SPOT FLOOR CLEANING: Spot floor cleaning to remove food spills and debris as needed.ENTRANCEWAYS AND DOORS: All entranceways and doors flooring are to be cleaned to include outside matting, trash cans, and cigarette receptacles as needed.CLEAN AND SANITIZE: Dishes, pots, pans, kitchen, and dining areas in will be cleaned and sanitized IAW the Tri-Service Food Code 2019 Equipment and Utensil Sanitation.Food service equipment shall be cleaned and sanitized to be free of food particles, other soil, grease and cleaning/sanitizing agent residue.All roasting pans, baking pans, steam table inserts and cooking utensils used in preparation and service of food shall be thoroughly cleaned and sanitized after each use. Pans and utensils will be returned to point of use or storage after cleaning. Food Service personnel will transport other machinery components to cook's work area for assembly.Pan and utensil washing will be accomplished early enough as to not cause a delay for cooks requiring this equipment for subsequent food preparation.Tableware, cookware, kitchen and serving line utensils shall be washed, rinsed, sanitized and air-dried after each use. -Flatware will be presoaked in a solution (designed for that purpose) and run through the dishwasher twice. -Flatware will be inspected daily for detection of damaged items, such as bent tines of forks, etc. -Dishes, plates, cups and glassware will be surveyed after washing for detection of broken, chipped or cracked items, such items to be set aside for disposition as determined by the Dining Facility Supervisor.BREAKDOWN OF SERVING LINES AND SALAD BAR AREAS: The Candidate employees will ensure all display cabinet doors and shelves are cleaned, sanitized, and free of debris. -DISH WASHING AREAS: These areas include the dishwashing machine room, the pots and pan cleaning line, and the food preparation sink. All equipment, food contact and non-food contact surfaces, floors, interior walls, and sinks will be cleaned. -RESTROOMS: Clean restrooms before and during meal times to ensure tidiness and supplies are available. -WASTE MANAGEMENT: The Candidate is responsible to empty waste barrels. Barrels emptied when they become no more than - full. -SELF-INSPECTION: The Candidate will conduct a self-inspection using The Candidate Quality Assurance Checklist each month the contract is worked. Powered by JazzHR

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