Sewanee Dining Associate

Dining Services Position

Join our team and play an important role in keeping Sewanee's dining areas running smoothly. This position focuses on serving our students, faculty, staff, and community, maintaining clean, organized work areas, including dishwashing and food service stations. You'll help ensure meals are served safely and efficiently, assist with basic food preparation like fruits, vegetables, salads, and sandwiches, and support the overall cleanliness and upkeep of the dining operation. Your work helps create a welcoming and positive experience for everyone on campus.

This position works with considerable independence and self-direction. Only the general direction and scope of the work to be accomplished are discussed with the supervisor.

Career Band: NE3

Full-Time

Typical Duties & Responsibilities:

• Assist management with all aspects of dining and catering operations.
• Ensure proper timing, quality, and consistency of dining and catering events, including moving tables, chairs, and setting up service areas.
• Maintain and properly operate dining and catering equipment, including knives, food processors, slicers, and dicers.
• Follow and maintain food safety and sanitation standards (ServSafe).
• Support management in reducing food and supply waste.
• Prepare individual portions of salads, sandwiches, fruit cups, and similar items.
• Assist with cold item production for salad bars, vegan stations, pizza, homeline, grill, wok, deli, and catering operations.
• Take and record food temperatures, maintaining accurate logs as directed.
• Set up dishwashing machines, fill tanks, and check chemical levels.
• Load and operate dishwashing machines, then transport clean dishes, glasses, and flatware to proper stations.
• Set up garbage and compost bins; empty trash to the compactor when full.
• Sweep and mop floors in the dish room, dining areas, and serving stations.
• Clean doors, walls, windows, and other assigned surfaces.
• Wash and maintain pots, pans, and other kitchen equipment using the three-compartment sink according to ServSafe, manufacturer, and TN Health Department standards.
• Clean and maintain dining room tables, condiment areas, and beverage stations, ensuring they are replenished as needed.
• Perform other duties as assigned.

Judgment Required: Prescribed, established procedures are primarily used to perform the essential functions of this position.

Budgetary Responsibility: None

Machines & Equipment Used:

• Equipment in an institutional kitchen
• Combi ovens
• Chargrill
• Fryer
• Kettles
• Food processors
• Griddle
• Hot hold and Cold hold
• Induction cookers
• Steam table lines
• Propane grill
• Dish machine
• Tray return conveyor system
• Beverage machines
• Floor cleaning machine
• Various knives
• Cutting boards
• Slicers and dicers

Personal Interaction/Communication:

• Student Contact: Regular interaction with student diners and other members of the campus community, including guests and alumni
• Internal: Limited interaction
• External: Limited interaction

Education: Some high school coursework; High School Diploma or GED preferred. Experience: Entry-level position- previous food service experience is preferred. Job-Related Skills: Must be able to manage time effectively and work efficiently in a fast-paced environment. Requires standing for long periods, bending, and performing repetitive hand movements. Must be able to lift up to 25 pounds independently and heavier items with assistance. Licenses & Certifications: ServSafe food handler certification must be obtained within six months of the hire date.

Confidential Information:

Related personnel information

Working Environment:

• High volume kitchen
• Remote catering event sites
• Catering sites can be outdoor/indoor events in all types of weather
• Heavy equipment
• Cold storage
• Hot storage
• Sometimes slippery floors
• Loading docks and truck beds
• High-volume, fast-paced work environment

Physical Requirements:

• Must be able to stand for extended periods of time
• Must be able to walk for extended periods of time
• Must be able to lift between 21-50 pounds (Medium work)
• Must be able to carry between 21-50 pounds (Medium work)

Any additional requirements specific to this position:

• Dining Hall Closures: The dining hall periodically closes for scheduled shutdowns. Employees are expected to follow any modified schedules or assignments during these periods.
• Attendance and Time Tracking: Regular attendance is required, and all hours must be accurately recorded in the University's electronic timekeeping system.