Careers at UMass Amherst

Job Summary 

Directs the operation of a dish room, supervising dish room personnel and participating in manual tasks involved in cleaning tableware, utensils, equipment and work areas; provide training for new employees; performs related work as required. 

 Essential Functions 

• Supervises and participates in the cleaning of tableware, utensils and equipment used in a food service operation, including maintenance of cleaning equipment in good working order.  
• Ensures the removal of remnant food from dishes, pots and utensils and supervises and participates in their hand washing or placement on a conveyor or in a dishwasher. 
• Supervises and participates in washing and scouring of pots, pans, and trays. 
• Supervises and participates in the segregation and removal of trash and garbage and its placement in designated containers; ensures that garbage cans are hosed out and/or steam cleaned. 
• Supervises and participates in the loading and unpacking of supplies and equipment; ensure that adequate supply of utensils and dinnerware is maintained at designated areas; ensures that beverage dispensers are filled and maintained as required. 
• Supervises and participates in the manual tasks involved in the cleaning of refuse storage and refrigeration area. 

 Other Functions

• Performs other duties as assigned. 

 Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure) 

• At least one (1) year of full-time, or equivalent part-time, experience in food service work in a hotel, restaurant, cafeteria, catering firm, government or private institution. A diploma from a recognized trade, technical, or vocational school at the high school level with a major in-home economics, culinary arts, food services or food trades may be substituted for the required experience.
• Incumbents must be certified as food handlers within six months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e., ServSafe).
• Knowledge of the methods followed in the care, cleaning and maintenance of utensils, equipment and food service areas.
• Ability to give and follow written and oral instructions.
• Knowledge of sanitary methods, safety practices and techniques required in food service operations.
• Ability to operate mechanical equipment necessary to perform required cleaning chores.
• Ability to supervise, including planning and assigning work, controlling work, training and disciplining.
• Ability to work varied shifts and/or irregular hours.

Physical Demands/Working Conditions 

• Requires the ability to balance, carry, push, pull, stand, bend, climb, reach, twist, lift and perform repetitive movements.
• Physical ability and stamina to perform the manual tasks assigned (stand for long periods of time, lift and carry heavy objects in excess of twenty-five (25) pounds, work under varying climatic conditions).
• Willingness to work under exposure to the hazards of wet and slippery floors, high temperatures and sharp instruments.

Additional Details 

• This position is designated as essential personnel. 

Work Schedule 

• 40 hours per week; varies depending on department needs; may include weekends and holidays. 
• 35 weeks minimum. 

 Salary Information 

• AFSCME Non-Exempt Grade 09. 

 Special Instructions to Applicants 

Please include (3) three professional references along with submitted application.