ESSENTIAL FUNCTIONS:
Functions include, but are not limited to the following:
1. Cashier Functions:
a. Controls access to the dining room following USOC Food and Nutrition Services guidelines and reporting all issues of concern to the Food & Nutrition Service Supervisor or management.  Builds and maintains customer rapport and good will.
b. Sells coupons to qualified customers, reconciling records and monies for such sales on daily basis with the Food and Nutrition Supervisor.
c. Answers telephones in a pleasant and efficient manner, handling inquiries and requests for the department.  Maintains confidentiality.  Ability to handle customer comments and inquiries.
d. Maintains accurate reports to include meal count.  Assists with any other clerical duties as assigned.
e. Keeps management informed of any VIP clients and/or vendors requesting access to the dining room prior to entrance.  Ensures a safe and secure environment for athletes and guests.
 f.   Maintains awareness of all policies and procedures of the Food and Nutrition Services department, the USOC, and OTC.  Provides excellent customer service within these guidelines.                                                                           g. Assists with quality assurance of dining function. Maintains general sanitation and cleanliness of dining access area, building entry area, and dining areas.   Stocks supplies, water bubblers, coffee and juice machines.
 h. Assists with opening or closing procedures of dining area to include maintaining supply stocks in the servery.      i.  Ensures all menu signs are posted and accurate.  Posts department/complex closure notifications in a minimum of 72 hours in advance.

2. Servery/Dining Attendant Functions:
a. Keeps trays, silverware, glasses, mugs, napkins, and condiments stocked at all times.
b. Monitors and maintains supply, cleanliness and sanitation and condiment pumps and counters, beverage stations, tables, chairs and barstools.  Keeps organized throughout shift.
c. Follows proper procedures for wet floor cleanups.  Assist with sweeping servery line floor and emptying trash in a timely manner.
d. Assists with maintaining stock of supplies and cleanliness of servery line, beverage counter, frozen dessert counter, and dining room area.
 e.     Ensure salad bar and hotline setup is presented as directed.  Communicates food levels to chef   and specialist in a timely manner:
1. Responsible for completing and delivery carry out lunches.
2. Monitors mobile food bars to meet menu demands.
3. Responsible for cleaning and organizing pass through refrigerators and/or warmers in assigned area.
4. Responsible to finish-off cooking pasta for pasta bar and cook to order pasta during down times to ensure quality product throughout meal service.
5. Communicates with Bakers on bakery product needs i.e., breads, muffins, rolls.
6. Communicates with Sous Chef or Pantry Specialist on remaining product levels prior and during shift to ensure supply meets demand, and remains familiar with what foods require more prep time.
f. Monitors proper food temperature hourly throughout shift on all potentially hazardous foods served on the hot line and salad bar.  Responsible for sanitation of entire line to include servery/dining areas and restocking of supplies.
g. Cleans and organizes the pass through warmer and/or refrigerator during assigned shift.  Questions regarding product quality/dates need to be reported to Sous Chef or Pantry Specialist immediately.
h. Turns in all production paperwork to Food & Nutrition Service Supervisor at end of shift.
i. Supports dish room staff by pulling out china, trays, flatware, glasses etc. to ensure sufficient stocks are available for service at all times.   Assists dish room as needed.
 j.    Assists chef and specialist in production as needed:
1. Follows preparation directions given by chef, specialist or baker.
2. Assists in display/presentation of final products.
3. Communicates with chef/baker/specialist to ensure quality service expectations.
3. Steward area:
a. Operates dish machine to ensure all china, silverware, and utensils are consistently clean
b. Washes, sanitizes, and properly stores pots and pans and all small wares to their appropriate place of storage. 
c. Sets up and breaks down both dish machine and pot and pan areas.
d. Maintains the sanitation, cleanliness and order of work area, assigned cleaning areas, and other service areas.  Responsible for following master cleaning schedule assignments for this area.
4. Capable of floating in and out of any above-listed responsibility as directed.
5. Reports all incidents/accidents to Management immediately.  Completes necessary documentation.

6. 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.
7. 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.
8.  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”& “my pleasure” 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.
9.       Embraces and supports Organization’s Olympic Culture and Core Values.
10. 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  Panini grill  Chemical dispenser
Tea Brewer  Toaster   Telephone  Copy Machine
Motor Vehicles Grill   Mixer   Steam Cabinet
Pallet Jack  Buffalo Chopper Calculator  Fryer
Hand Truck  Computer  Gas range/Stoves Alto Sham
Braising Pan  Broiler   Printer   Fork Lift
Fax Machine  Kettle   Rice cooker  Eye Wash Sink
Meat Slicer  Pasta cooker  Proof Box  Turnstile
Ovens   Yogurt Machine Tilt Skillet  Cash Register
Impinger  AV equipment  Thermofinisher Induction burner
Grab and Go unit  Dessert cabinet  Milk dispenser  Recovery bar unit
Water bubbler  Espresso machine Time clock  Hot chocolate machine
Trash can cleane 

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, ability to lift 50 pounds using the buddy system, and prolong standing.
• Must wear safety-lift belt when lifting 50 lbs. or more, or assigned repetitive lifting of over 20 lbs.
• Exposure to chemicals
• 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 required – ServeSafe Certified preferred
• Knowledge of dish machine, power washers, and other equipment in assigned work area.
• Ability to display good customer service skill to both internal and external customers
• Able to communicate effectively and be a team player.
• Maintains confidentiality on USOC and department matters. 
• Dependable.
• Well groomed, always demonstrates good personal hygiene.
• Leads by example, able to train others of daily routine.
• Organizational skills, attention to detail.  Completes all work assignments.
• Ability to work independently and under pressure.
• Minimum starting age 16 years in compliance with child labor laws.

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, or email to hrmailbox@usoc.org

Deadline for resume submission:   Position will be posted until filled.

Salary grade:  C
Salary range:  $8.61 to $11.63
Please refer to job code:  USOC 7704

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