USCG Dining/Mess Attendant Mgr
Job Description
The U.S. Coast Guard Sector Northern New England and SFO South Portland require mess attendant services to be performed on site in the dining facility and galley area. The mission of Coast Guard Sector Northern New England / SFO South Portland dining facility is to provide nutritious, prepared meals to authorized patrons, to strengthen camaraderie and morale of those patrons, and to enhance the image of the Coast Guard throughout the community. To accomplish this task it is essential that the dining facility be maintained in an attractive and sanitary condition at all times, and that military etiquette is adhered to.
General Housekeeping Requirements
Cleaning of the following areas and items, but are not limited to:
All food preparation equipment used to cook meals,
All food preparation tables,
All floor surfaces,
All wall surfaces,
All interior windows and casings (all exterior windows as directed),
All furniture,
All food service equipment,
All ceiling fixtures (removed, installed and provided by government),
All light fixtures (removed, installed and provided by government)
Specific Housekeeping Requirements
Sweeping of all non-carpeted floor surface areas
Perform damp mopping to disinfect the floor surface areas
Wet Mopping after sweeping floors
Washing of concrete surfaces
Dusting of walls, structural components, fixtures, decorations, ceilings, audiovisual components and equipment.
Cleaning of walls, doors, posts, partitions, baseboards, trims, jambs and wall mounted fixtures.
Cleaning of all glass surfaces other, than exterior windows, glass light fixture covers and glasses used for beverage.
Cleaning of windows and screens.
Cleaning of light fixtures.
Cleaning ducts, louvers, and vents.
Trash receptacles are emptied and cleaned.
Spot cleaning on an as-needed basis.
Damp wipe furniture, decorations and non-food contact surfaces of equipment after each meal service.
Clean and sanitize food contact surfaces after each meal service.
Polishing of metal and wood after damp wiping.
Sweep floors and scrub with detergent and rinsed with clean water mopped and dried each day after each meal.
Clean walls and baseboards minimum once a week.
Remove and dispose of trash and clean containers.
Recycle wooden crates, boxes, cardboard and cartons.
Pre-wash and sort dishes.
Operate the scullery and pot room equipment.
Clean food preparation area and equipment after each use including mixers, grill, griddle, meat slicer, deep fat fryer, steam jacketed kettles, and other appliances.
Wipe exteriors of "reach-in" refrigerators and freezers daily. Empty the interiors and thoroughly clean weekly. Units will be defrosted as directed to prevent excess ice accumulation.
Thoroughly clean ranges and ovens, shelves and racks weekly.
Clean ventilation hoods daily, both interiors and exteriors. Thoroughly wash and clean weekly.
Remover and clean all grease filters daily.
Clean display case, coffee maker, urn, milk dispenser, ice machine, toaster and soda machine to include drain and spicket after every meal.
Drain and clean steam line.
Clean and wipe shelves and storage areas weekly.
Furniture rearranging
Move dining room tables and chairs for meetings and group meals, and return to the original location after cleaning the tables when the function is over.
Pre-Meal Setup
Transport and setup clean trays, plates, and silverware to the serving area.
Fill the salad bar with ice to the level directed and transport salad, baked potato bar items, bread, butter, and condiments, etc., from the production or storage areas to the serving line/salad bar and arrange as directed by the duty Culinary Specialist.
Transport desserts to the refrigerated area next to the serving line or the shelves above it.
Load beverages, tea and juice dispensers.
Set up dining area prior to meal service. Ensure that all tables are set up properly. This includes a tablecloth (when specified), napkins, salt, pepper, etc.
During Meal Service
Serve meals as directed; to include: arranging food item on plate in an attractive manner.
Replenish all foods, beverages, desserts, salad bar and condiments as necessary to ensure availability to all patrons throughout the meals.
Keep serving line/salad bar continuously clean and free of spilled foods in accordance with the
CG Food Service Sanitation Manual.
Maintain a courteous disposition to patrons at all times.
Replenish tableware/table items as necessary so those items are available to all patrons without waiting.
Breakdown action to remove food from the serving line shall not start until 15 minutes after the end of the posted meal hours or as directed by the duty Culinary Specialist.
After Meal Service
Return all refrigerated condiments, bread, butter, and jams to refrigerated space.
Discard left over coffee at the end of the day.
Remove salad bar items and transport back to their assigned refrigerated storage space. Empty ice from salad bar and wipe out with damp cloth.
Retrieve all dessert items from the serving line area, cover each item with plastic wrap, and store in their assigned refrigerated storage areas.
Assist in re-supply and storage operations, which includes, but is not limited to cleaning of storage areas.
Operate the dishwashing (scullery) area and pot room in accordance with the Food Safety and
Sanitation Program (TTP).
Dumpster and Loading Dock Area
Garbage and trash cans shall be removed by the contractor from all areas in the food service building and transported to the trash and garbage area as often as necessary, but at least after each meal.
Empty and scrub all garbage receptacles thoroughly with hot soapy water and rinsed with hot water or steam before returning to point of use.
All garbage shall be deposited in the dumpster or other refuse container provided. Ensure dumpster doors and lids are closed at all times.
Clean up any dropped trash and ensure all dining facility trash is properly disposed and not loose or outside of containers in dumpster area. Wash down and scrub any spills on the blacktop with a deck scrub brush that is not used within any food service area.
Job Overview
Job Type
Full Time
Permanent/Temporary
See Job Description
Internship
No
Shift(s)
Day Shift
Other Shifts
The USCG Dining/Mess Attendant Services manager position is a M-F, Full-Time position.
The daily schedule is 6:00 am – 2:00 pm. Weekends are off.
All Federal holidays are paid.
This is a contract position for one year.
Average Hours Per Week
40
Overtime
Not Available
Affirmative Action Job
No
Green Job
No
H-1B, H-2A, or H-2B Recruiting
No
Is there a formal program for training new employees?
No
Apprenticeship
No
Remote Available
No
Travel Required
Yes
Is driving an essential function of this job?
No
Is accessible by public transportation?
No
Pay Type and Salary
Wage Range
Wage: $23.00 dollars per hour
Additional Wage Information
Wages are based on a year-to-year basis. If the performance of this work requirement is extended, wages may increase for COLA.
Essential Talents
Stock cupboards and refrigerators, and tend salad bars and buffet meals.
Store food in designated containers and storage areas to prevent spoilage.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Load dishes, glasses, and tableware into dishwashing machines.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Remove trash and clean kitchen garbage containers.
Scrape leftovers from dishes into garbage containers.
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Vacuum dining area and sweep and mop kitchen floor.
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Essential Work Activities
Performing General Physical Activities
Job Location
US Coast Guard Station South Portland.
259 High Street, South Portland, ME 04106
Federal Food Service Contractor - Military
Note: The ability to adapt to a fast-paced environment and work with ductwork is essential for this role.
Job Types: Full-time, Contract
Pay: $23.00 per hour
Experience level:
- 3 years
- 4 years
- 5 years
- 6 years
- 7 years
- 8 years
Shift:
Weekly day range:
- Monday to Friday
- Weekends as needed
People with a criminal record are encouraged to apply
License/Certification:
- Driver's License (Required)
Location:
- South Portland, ME 04106 (Preferred)
Shift availability:
Ability to Commute:
- South Portland, ME 04106 (Required)
Work Location: In person