ESSENTIAL FUNCTIONS:
Functions include, but are not limited to the following:
 
1.   Operates dish machine to ensure all china, silverware and utensils are consistently clean.  Ensures service line is promptly re-supplied, and returns clean items to service and storage areas.  Sets up and breaks down dish room area.  Obtains daily production sheets for shift assigned and signs off on all tasks as completed.  Turns in production sheets at end of shift.
2. Washes, sanitizes and properly stores pots and pans and all small wares to their appropriate place of storage.  Sets up and breaks down pot and pan area.
3. Demonstrates and practices proper safety and sanitation procedures.  Attends Food Safety and  Environmental Service training.  Regularly monitors dish machine for proper water temperatures and for any foreign objects.  Communicates equipment malfunctions immediately.
4. Maintains the sanitation, cleanliness and order of the utensils and equipment, the kitchen and all storage areas to include the loading dock and service areas within the Food Service department.  Maintains dish room and pot and pan area equipment daily.
5. Follows department standards in cleanliness.  Follows all direction given by Management on floor on a daily basis.  Responsible for regular cleaning of all department areas including walls, work tables, refrigerators, grills, and ranges as directed by daily production schedule and service board.  Signs off on daily production sheet.
6. Sweeps and mops floors and entryways throughout work shift at a minimum per the production schedule or as needed.
7. Removes trash to designated areas in a timely manner.  Ensures trash cans are sanitized as needed and at a minimum of weekly.  Keeps racks and storage shelves clean and orderly.  Communicates waste management issues as need to Management in a timely manner.
8.   Assists with receiving and storage of food products and supplies to ensure efficient operation.
9. Responsible to maintain the highest level of sanitation of dining services department by performing any number of tasks including:  power scrubbing food service operation floors, power washing all related work areas, polishing all stainless steel equipment, i.e., dish machine, sinks, disk carts, silverware, and glass mobile dollies.
10. Reports all incidents/accidents to Executive Chef, Coordinator, or Sous Chef immediately.  Completes necessary documentation.
11. Takes initiative to suggest improvements to the operating format, communicates ideas about improving and maintaining standards in their area, and fills in as needed to assure efficient operations.   Follows up and follows through on daily production/tasks lists to ensure completion and turns in paperwork at end of shift.
12. Follows policies and procedures of the USOC, OTC and the department. Complies with OSHA work and Health Department food safety regulations.  Upholds USOC code of ethics.
13. Maintains a professional demeanor, punctual, neat and clean in appearance, shows respect for equipment, utensils, and supplies, evidence in pride in the department and in their work.   Builds and maintains good working relationships with all members of Dining Services, and Management team. Provides excellent customer service by demonstrating a “can do” outlook, flexible in approach, pleasant in manner, even tempered, friendly, cooperates with others, patient with unexpected change, helps tasks flow smoothly, is a team player.  Contributes to a positive environment.  Willingly supports department’s goals of providing World Class Service.
14.  Perform other duties as assigned.

TOOLS/EQUIPMENT:
• Box opener
• Microwave
• Disposal
• Mobile tray/dish racks
• Ice Machine
• Sensormatic
• Various knives
• Dish machine/ tray carousel
• Trash dumpsters
• Hurri wash
• Rotisserie
• Juice Machine
• Hot wells
• Coffee Urn
• Ice Machine
• Chemical dispenser
• Tea Brewer
• Toaster
• Telephone
• Copy Machine
• Motor Vehicles
• Steam Cabinet
• Printer
• Fax Machine
• Pallet Jack
• Calculator
• Knives 
• Eye Wash Sink

CONDITIONS:
• Ability to work flexible schedule of various shifts to include days, nights, weekends, and holidays.
• Adapt to change in a positive manner to support  USOC Mission and its departments.
• Exposed to extreme temperature working conditions.
• Prolonged standing, minimal sitting.
• Various repetitive motions to include but not limited to bending, kneeling, and reaching, and ability to lift 50 pounds using the buddy system.
• Must wear safety-lift belt when lifting 50 lbs. or more, or assigned repetitive lifting of over 20 lbs.
• Exposure to chemicals and use in compliance with OSHA guidelines
• Ability and desire to do whatever it takes to successfully meet USOC and department mission.
• Shared work space.
• Valid driver’s license to operate department motor vehicles
    
MINIMUM QUALIFICATIONS:
• High School graduate or G.E.D., with ability to read, write and comprehend at an 8th grade level minimum, or displays proficiency; or High School student with GPA of 2.8.
• 1 year experience as Steward or other Food Service work preferred.
• Ability to lift/move 50 pounds with buddy system.
• Knowledge of proper use of chemicals.  Follows OSHA regulations.
• Basic Food Safety knowledge preferred.
• Knowledge of dish machine, power washers, and other equipment in assigned work area.
• Provides good customer service to internal customers as well as external customers.   Demonstrates a “no problem” outlook.  Able to communicate effectively and be a team player.
• Maintains confidentiality on USOC and department matters.  Upholds USOC Code of conduct

POSITION REPORTS TO:   Assistant Manager Food and Nutrition Services

Please send resumes to: United States Olympic Committee
Human Resources
One Olympic Plaza
Colorado Springs, CO 80909-5760 Fax: (719) 632-2884
hrmailbox@usoc.org
Deadline for resume submission:  Position will remain open until filled
Salary range:  $8.10 - $10.94

Please refer to job code: 7720

We do not discriminate on the basis of race, religion, national origin, gender, age, handicap, or veteran status.  All qualified applicants will be given equal opportunity.  Selection decisions are based on job-related factors.