Sodexo Inc. Lead Worker - Station Attendant in Atlanta, Georgia

Description/Job Summary

Job Overview:

The Lead - Food may work in any type of food location on client premises. This individual, under the leadership of on-site management and/or supervisors, will coordinate the activities of workers and/or service employees engaged in food operations or services at smaller, less complex facilities or locations in the areas of commercial, health care, schools, universities or other establishments. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.

/General Responsibilities:/

  • Understands and follows all policies and procedures.

  • Assists in ensuring a safe working environment throughout the facility for all employees.

  • Assists in monitoring employee productivity and provides suggestions for increased service or productivity.

  • Responsible for the supervision of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management.

  • Responsible for orientation and training of employees.

  • Performs day-to-day assignments in addition to supervision duties.

  • Works with customers to ensure satisfaction in such areas as quality, service and problem resolution.

  • Takes an interest and initiative in the development of the foodservice team.

  • Attends all allergy and foodborne illness in-service training.

  • Complies with all Sodexo HACCP policies and procedures.

  • Reports all accidents and injuries in a timely manner.

  • Complies with all company safety and risk management policies and procedures.

  • Attends training programs (classroom and virtual) as designated.

  • Maintains key control of operations and responsible for activities to ensure opening, closing and daily procedures are completed.

  • Serves as working lead coordinating activities of workers or service employees engaged in food operations or services at smaller less complex facilities of commercial, health care facility, school, campus or other establishments.

  • May perform other duties and responsibilities as assigned.

/Job Qualifications:/

/Experience/Knowledge:/

  • High School diploma, GED or equivalent experience.

  • 1 or more years of related work experience.

  • Skills/Aptitude:*

  • Must be able to coordinate the routine responsibilities of staff and resources.

  • Presents self in a highly professional manner to others and understands that honesty and ethics are essential.

  • Ability to communicate with co-workers and other departments with professionalism and respect.

  • Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers and client representatives.

  • Ability to provide clear directions and respond accordingly to employees.

  • Ability to use a computer.

  • License/Qualifications*

Certifications: None.

/General Qualifications:/

  • Willingness to be open to learning and growing.

  • Maturity of judgment and behavior.

  • Maintains high standards for work areas and appearance.

  • Maintains a positive attitude.

  • Ability to work a flexible schedule helpful.

  • Must comply with any dress code requirements.

  • Must be able to work nights, weekends and some holidays.

  • Attends work and shows up for scheduled shift on time with satisfactory regularity.

/Physical Requirements:/

  • Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.

  • Significant walking or other means of mobility.

  • Ability to work in a standing position for long periods of time (up to 8 hours).

  • Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.

/Working Conditions (may add additional conditions specific to defined work location):/

  • Generally in an indoor setting; however, may supervise outside activities and events.

  • Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.

  • While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.

  • The noise level in the work environment is usually moderate to loud.

  • Details*

PART TIME position: Estimate 15 hours / week (Mondays & Fridays -or- Mondays & Thursdays)

Rate is $ 13-15 per hour

UNIT DUTIES:

DAILY TASKS

AM

  • Make infused water:3 buckets of ice, 1 orange, 1 lemon, 1 lime. Use the water out of the tap. (Water pitcher is underneath tower in second bottom drawer.)Oranges, lemons, limes are kept in bottom drawer on right side in main refrigerator.

  • Restock sugar and creamers, and tea if necessary (Products located in Cabinets under ice machine) Additional creamer and sugar are in the second drawer to the left of coffee machine if the top drawer runs out. Most employees know to look down there if the top drawer runs out. Additional stirrers are in this second drawer also. DO NOT LIFT THE BAMBOO CONTAINER HOLDING THEM in the drawer or ALL THE STIRRERS WILL FALL OUT- instead, replenish from the top.

  • Fill coffee bins if needed. Coffee beans are in cabinet under ice machine-far left.

  • Check chocolate, vanilla, and milk powder levels, refill if necessary. (All of this product is in the cabinet underneath the ice machine, on the bottom shelf.) Do not fill all the way to the top.

  • Restock snacks ( in drawer under infused water tower)& fruit ( apples, oranges, and bananas- in cooler) as needed

  • Restock paper products ( paper towels and napkins)Paper towels are in drawer under the sink; napkins are in cabinet under the ice machines.Additional paper towels are stored in the storage room by the copier.

  • Check market coolers to make sure drinks & food items are moved to the front, all labels facing forward.Restock if needed. ( Drink are in cabinets under the counter on right hand side) Additional inventory kept in storage room by copier.

  • At the end of the day, run dishwasher. The silverware goes in a tray that is at the very top of the machine


  • DISHWASHER INSTRUCTIONS:*

  • Press ON/OFF button

  • Press “ EXPRESS display should read 0:30 (express)

  • Press START, then close. A red light will be visible at the bottom right of machine. Also, place a sticky note that says “ RUNNING on the outside of the machine because the machine is its hard to tell when its running.Remember to check the tray at the top for silverware!

  • NOTE: folks will place things in the sink if the dishwasher is running. I usually wait until after the cycle finishes, then put the dirty items in

PM TASKS

  • Replenish snacks and fruit as needed. If anything runs out, put something else in its place. For instance, if the Cheezits run out, you could put Ruffles in its place. As long as everything LOOKS full and appealing.

  • Check sink for debris, empty sink strainers ( these are especially bad after lunch as people start rinsing out their lunch dishes)

  • Wipe tables and chairs after lunch. Wipe off microwave doors and coffee machine display screen if needed.Wipe off countertops. I use Clorox wipes for the tables and counter tops; Windex for the microwave. Wipe stainless steel if necessary; there is stainless steel spray polish under sink.

  • Restock napkins and paper towels if needed.

  • Refill coffee beans if needed. Check sugars, creamers, etc. Lots of folks drink coffee after lunch.

  • Check inner drip trays ( inside coffee machine)– dump water & coffee grounds. Bins inside machine will only fit a certain way. Be sure the tubes ( sensors ) are positioned behind the bins or it will give an error message stating the trays are full when they are not. This is done 1-2X per day depending on how many people are in the office drinking coffee. Rinse out drip tray ( outside machine)

  • Run rinse cycle on coffee machine *

  • INSTRUCTIONS TO RUN RINSE & WEEKLY CLEANING CYCLES ON COFFEE MACHINE:*

  • THIS IS ONLY DONE 1X per week, and there will be a prompt on screen “ RINSE BREWER WITH TABLET

Open and close front panel to pull up the cleaning menu. A new menu will appear on screen. First selection will be “rinse . Lift up cup holder, place large white bowl in place under spout ( left side of machine) Cycle only takes a few minutes. Once finished, make sure to exit the screen back to original menu with pictures otherwise they won t be able to make coffee.

NOTE- you can only get hot water for tea on the right side of the machine; but the cleaning cycle only runs on the left side. ALSO- you must turn key to lock front panel of machine or to bring up the cleaning menu.

BEFORE LEAVING FOR THE DAY:

  • Refill all snacks & fruit. Load dirty dishes into dishwasher

  • Run dishwasher. If there aren t enough dishes to run another cycle, put a sticky note on the dishwasher that says “ DIRTY so they will know they can still put their items in

WEEKLY TASKS

FRIDAY:

  • Wash out the water tower with soap, lid, and drip trayby hand and leave it to air dry. There is a rubber drain mat in the bottom drawer under water tower that can be used as a drain mat.

  • Check dates on cooler product ; trash any salads or yogurts that are past the date.

  • Trash any catering leftovers ( IF APPLICABLE. Cleaning company cleans frig out bi-weekly)

MISCELLANEOUS

WEEKLY CLEANING CYCLE

There may be a prompt to “ Rinse Brewer with tablet at some point during the week. In the second drawer under creamer and sugar caddy there is a small white jar labeled “DEJONG DUKE cleaning tablets These are the cleaning tablets for the brewer.

Turn key & open front panel to pull up cleaning menu. Place one of the tablets in the brewer, which is directly above the water ( smaller) drip tray on the left side. It is the only component with a visible opening. Close front panel.

Select: Weekly Cleaning Cycle Brewer

Place large bowl under left side of brewer. Allow to run until finished

After cycle is complete, there will be a message that says “cleaning error . Open front panel of machine, cleaning menu will appear.

Select: Rinse

Keep bowl underneath left side and allow to rinse.

Select : Quit and return to product menu

NOTE: Machine will not brew coffee until second rinse is performed.

MISCELLANEOUS TASKS

CATERING:

Occasionally the Fannie Mae will lunch or small bites catered in for visiting Leadership and/or for small meetings. There is usually a heads up from the client beforehand. Most times, they use the large Multi-Purpose room; however there are several other small conference rooms that may be used. Some of the smaller rooms such as the Savannah room may require a table if the client wants to have lunch in the room. Also, there are no trash bins in the meeting rooms so they will either have to walk their trash over to the Town Center or keep one of the delivery bags as a trash bin.

If meeting is located in the MultiPurpose Room, there is a large counter area w/ sink where the delivery person can set it up. Facilities or the person who initially ordered the food can sign for the bill. Always make a copy of the receipt and order summary for records keeping purposes.

Additional tables can be found in the storage room attached to the Multi Purpose room. Facilities can unlock the storage room to get additional tables.

There are also extra napkins and cups in the cabinets under the counter.

Other duties may include but are not limited to:

  • Follow up with catering vendor (ie Georgia Tech, CParks)to confirm or adjust delivery and/or pick-up times. Also to add items if necessary ( ie ice, ice bins, additional cutlery, etc. )

  • In the event that DC catering staff is out or unavailable; I may place catering orders online for the client.

  • Assist catering vendor with timely set up and break downof event.Coordinate and confirm delivery and break down times with client and vendor.

  • Take photos of catering set ups for future reference.

  • Follow up with catering vendor about service ( I usually send a follow up email post-event thanking the vendor, passing along positive feedback about the menu and service, and/or recognizing the catering staff.)

  • Monitor progress of event; consolidate any leftovers. Assist catering staff with clean up. Move and/or/package any leftovers for staff.

  • Set up snacks and drinks for in-house events such as Town Hall Meetings or SERVE ( Community service) events such as Trivia Night.

  • Place orders or as neededfor whole bean coffee, paper products, or coffee related condiments.Our delivery day isTuesday.

  • SALADS, SANDWICHES, FRESH FRUIT, AND SNACK CUPS WILL BE DELIVERED EVERY MONDAY FROM GEORGIA TECH BETWEEN 9-10 AM.*

*All of these items will need to have a SKU placed manually on package so that they will scan in our system. These are kept in th middle drawer under the Self-service kiosk. See Deborah Carey for additional SKUS/ labels.

UPDATE:

Fresh fruit such as lemons and limes are placed in bottom left drawer in community refrigerator; apples and oranges are stored in the bottom of the drink cooler. Bananas go out with the rest of the complimentary snacks offered by Fannie Mae. Remaining bananas can be stored in cabinets directly in front of the community refrigerator.( if they are green; if not leave additional bunches out on counter so they aren t forgotten about)

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