Food Services Team Member

Food Services Team Member

Are you gifted in hospitality? Enjoy working as part of a team to meet goals and deadlines? Pioneers is seeking a dependable, detail-oriented staff member to serve on the Food Services Team. This role primarily assists the Executive Chef in preparing and serving food for on-campus events and is available to assist with other Hospitality Team responsibilities as needed. This is a part-time and event-based position.

Responsibilities:

• Setting up and cleaning the kitchen and dining area before and after events;
• food preparation per recipes;
• safe and efficient food service to guests;
• cleaning floors and removing garbage;
• washing dishes by means of a commercial dish machine and three compartment sink;
• sanitizing equipment, restocking paper products;
• and taking initiative as part of a team to meet goals and deadlines.

Key qualifications were looking for:

• firm commitment to Pioneers statement of faith, core values and mission;
• friendly and outgoing manner;
• basic food service knowledge and the ability to follow recipes;
• ability to move/lift items up to 20 lbs shoulder high on a regular basis and stand for 4 hours at a time;
• no food allergies that would hinder ability to prepare and serve food;
• and availability for evening and weekend hours as needed.

Physical Demands:

• Environment: Work is performed primarily in a standard kitchen environment with extensive public contact and frequent interruptions.
• Physical: Primary functions require sufficient physical ability and mobility to work in a kitchen setting; to stand or sit for prolonged periods of time; to occasionally stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to moderate amounts of weight; to operate equipment requiring repetitive hand movement and fine coordination and to verbally communicate to exchange information.
• Vision: See in a normal visual range with or without correction.
• Hearing: Hear in the normal audio range with or without correction.
• Must be able to stand for 4 hours at a time.
• Must be able to lift up to 20 lbs. shoulder high.
• Must not have food allergies that would hinder ability to prepare and serve food.

Schedule:

This is an event-based part-time position working a variable schedule. This role averages approximately 15-20 hours a week on event weeks. Event weeks are usually 2-3 weeks a month.