CNL: Lead Mess Attendant

Job Title: Lead Mess Attendant

Position Summary

The Lead Mess Attendant is responsible for leading and coordinating the daily activities of Mess Attendants to ensure the cleanliness, organization, and efficient operation of dining facilities. This position oversees dining room setup, sanitation, dishwashing operations, waste removal, and customer service while ensuring compliance with food safety, sanitation, and workplace safety standards. The Lead Mess Attendant provides guidance, training, and support to team members and serves as the primary point of contact during assigned shifts.

Essential Duties and Responsibilities

• Lead and direct the daily work activities of Mess Attendants to ensure efficient dining facility operations.
• Assign workstations and monitor employee performance to ensure timely completion of assigned duties.
• Ensure dining rooms, serving areas, beverage stations, and condiment stations are clean, organized, and fully stocked before, during, and after meal service.
• Oversee the collection, cleaning, and sanitizing of dishes, trays, utensils, pots, pans, and kitchen equipment.
• Monitor dishwashing operations to ensure compliance with sanitation and health standards.
• Inspect dining areas, restrooms, and common areas to ensure cleanliness and proper presentation.
• Ensure tables, chairs, floors, windows, and high-touch surfaces are cleaned and sanitized regularly.
• Monitor trash and recycling removal to maintain a clean and safe environment.
• Ensure cleaning supplies and disposable service items are adequately stocked.
• Train new employees on standard operating procedures, equipment operation, sanitation practices, and customer service expectations.
• Monitor compliance with food safety regulations, sanitation procedures, personal hygiene standards, and company policies.
• Assist with meal service and customer support as needed.
• Report equipment malfunctions, maintenance needs, safety hazards, and staffing concerns to supervisors.
• Assist with opening, shift change, and closing procedures.
• Maintain accurate cleaning schedules, sanitation logs, and operational documentation as required.
• Promote teamwork, professionalism, and a positive work environment.
• Perform the duties of a Mess Attendant as operational needs require.
• Perform other duties as assigned.

Supervisory Responsibilities

• Provide daily work direction and leadership to Mess Attendants.
• Assist with employee orientation, coaching, and on-the-job training.
• Monitor employee attendance, productivity, and compliance with operational standards.
• Communicate employee performance issues and operational concerns to management.
• Foster a safe, respectful, and team-oriented workplace.

Qualifications

• High school diploma or GED preferred.
• One to three years of experience in food service, institutional dining, or hospitality.
• Previous lead or supervisory experience preferred.
• Working knowledge of food safety, sanitation, and commercial cleaning procedures.
• Food Handler Certification or ServSafe Certification preferred, if required.
• Strong leadership, communication, and organizational skills.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, and pull up to 50 pounds.
• Frequent bending, stooping, reaching, kneeling, and repetitive movements.
• Ability to work in hot, humid, wet, refrigerated, and fast-paced environments.
• Ability to safely operate commercial dishwashing and cleaning equipment.

Knowledge, Skills, and Abilities

• Knowledge of dining facility operations and sanitation standards.
• Understanding of food safety regulations and OSHA workplace safety requirements.
• Ability to supervise, motivate, and train employees.
• Strong organizational, time management, and problem-solving skills.
• Excellent customer service and interpersonal communication skills.
• Ability to multitask and prioritize work in a fast-paced environment.
• Basic computer and recordkeeping skills preferred.

Work Environment

• Institutional dining facilities, military dining facilities, hospitals, correctional facilities, universities, or large commercial cafeterias.
• Frequent exposure to hot water, steam, cleaning chemicals, food waste, and wet floors.
• Fast-paced environment requiring frequent interaction with kitchen staff, dining facility personnel, supervisors, and customers.
• Compliance with all company policies, food safety regulations, OSHA standards, and sanitation requirements is mandatory.

#IND

Qualifications

Qualifications

• High school diploma or GED preferred.
• One to three years of experience in food service, institutional dining, or hospitality.
• Previous lead or supervisory experience preferred.
• Working knowledge of food safety, sanitation, and commercial cleaning procedures.
• Food Handler Certification or ServSafe Certification preferred, if required.
• Strong leadership, communication, and organizational skills.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, and pull up to 50 pounds.
• Frequent bending, stooping, reaching, kneeling, and repetitive movements.
• Ability to work in hot, humid, wet, refrigerated, and fast-paced environments.
• Ability to safely operate commercial dishwashing and cleaning equipment.

Knowledge, Skills, and Abilities

• Knowledge of dining facility operations and sanitation standards.
• Understanding of food safety regulations and OSHA workplace safety requirements.
• Ability to supervise, motivate, and train employees.
• Strong organizational, time management, and problem-solving skills.
• Excellent customer service and interpersonal communication skills.
• Ability to multitask and prioritize work in a fast-paced environment.
• Basic computer and recordkeeping skills preferred.

Work Environment

• Institutional dining facilities, military dining facilities, hospitals, correctional facilities, universities, or large commercial cafeterias.
• Frequent exposure to hot water, steam, cleaning chemicals, food waste, and wet floors.
• Fast-paced environment requiring frequent interaction with kitchen staff, dining facility personnel, supervisors, and customers.
• Compliance with all company policies, food safety regulations, OSHA standards, and sanitation requirements is mandatory.

#IND