Dining Team Member-Graham Dining Hall

Dining Team Member-Graham Dining Hall

Dining Team Member will be responsible for safely preparing, handling, and serving food to customers in accordance with health and safety standards. They will work as part of a team to ensure food is served efficiently, areas are kept clean and sanitary, and guests receive a high level of service.

The ability to read, write, and follow instructions is key; basic math skills are needed. As a member of the Campus Dining Team, employees will play a key role in supporting kitchen operations by preparing food items, following food safety protocols, and maintaining a clean work environment. They may be assigned various tasks, including working the service line, reading and preparing recipes, temping food, packaging meals, maintaining station on hand supplies and product, assisting with inventory (catering), performing cleaning duties, or operating a POS terminal. This position requires strict adherence to food safety regulations, including proper food storage, handling, temperature control, and sanitation procedures. The ideal candidate has a strong work ethic, good communication skills, and the ability to work in a fast-paced team environment. Food service experience is preferred. A valid ServeSafe food handler's certification is preferred (or must be obtained upon hire within 45 days).

Employees may use and clean kitchen equipment, utilize kitchen utensils and clean kitchen surfaces. Prepare and serve food; including but not limited to, salads, sandwiches, grilled items and pizzas. Employees may operate POS terminals and collect payment from customers. They may assist with the setup and restocking of food service lines and beverage stations. Maintains a clean, sanitary, and attractive work area that meets SU Food Services, County and State food safety standards. Assist on serving lines as needed. Take food to serving lines and replenish as needed. Performs other duties as required or assigned. Employees may provide support and collaborate with catering and event staff, as needed, for the purpose of setting up events and refreshments, to include seating and arranging various materials (catering). Employees may also be asked to maintain cleanliness in event spaces and monitor and replenish supplies. Employees will be required to adhere to food safety guidelines and hygiene standards while performing these duties. Employees may work on other Campus Dining duties as assigned.

Standing 85% 100% of the shift. Frequent bending at the waist; able to bend to below the knee. Frequent stooping and/or crouching. Frequent walking back and forth throughout the kitchen, stock room, and food service areas. Frequent twisting and bending of head, neck and torso. Full range of arm movement (extension, twisting, and bending of arm and shoulder, reaching overhead, stirring and mixing, wiping, etc.). Listening to and communicating with customers and staff. Visual and cognitive capability sufficient to read, write and follow instructions and recipes, and complete service records and food production sheets etc. Able to lift up to 30 lbs from the floor to waist height. Able to lift up to 20 lbs. overhead. Able to lift and carry up to 50 lbs. for a distance of up to 30 feet (e.g. carry food pans, large pizza trays with and without pizzas). Repetitive wrist movement (e.g. chopping, cutting, slicing, shredding, wiping, etc.). Wrist and finger dexterity (e.g. utilize fine motor skills; ability to use tongs, scissors, knives, and other utensils; write; use of small kitchen utensils). Able to push up to 50 lbs. and pull up to 40 lbs. Frequently work in conditions of extreme heat.

Ability to use mops, brooms, POS terminals, slicers, fryers, ovens, mixers, steamers, kettles, and other related tools and appliances.