Full Time Kitchen Utility Staff

Job Description

Job Description

Description:

Under the direction of Dining Services management, the position of Food Service Staff is to support back of house functions, front of house operations and catering functions.

SUPERVISORY RESPONSIBILITIES: N/A

ESSENTIAL FUNCTIONS

1. Food Service Staff support Dining Services, as following:

a. Dish Room: Cleans dishes and kitchen area.

b. Dining Room: Greets and assists guests, clears tables, maintains table set-ups and bus stations, cleans the dining room and outdoor food service areas.

c. Food Prep: Prepares salad and fruit bars, and other prep needs as assigned.

d. Catering: Prepares, delivers, and serves food in venues across the campus.

e. Line Server: Supplies and maintains dining room buffet lines and beverage set-ups.

f. Retail Food Service: Supports the retail operations related to food items, such as scooping ice cream, completing short-order cooking orders, and preparing other menu items to be sold.

2. Follows proper food handling and sanitation procedures.

3. Serves as a customer service agent through positive and friendly guest interactions.

4. Performs other duties, as requested.

5. As a 24-hour operation, all staff may be asked to work weekends, evenings, night shifts and/or holidays in order to serve our members, guests, and program participants.

· A high school degree or equivalent is required.

· Experience preferred but not a requirement

· Must have the ability to understand and follow instructions, including proper food handling and sanitation procedures.

· Must have the ability to operate cooking and food preparation equipment.

· An equivalent combination of education, training and experience may be considered.

· Must be able to establish and maintain effective working relationships with diverse groups of people representing all social and economic segments of the community.

PHYSICAL REQUIREMENTS:

This position requires the ability to stand, walk, and kneel for prolonged periods; must be physically able to access and navigate all areas of dining and catering services. Other physical requirements include the ability to lift up to 25 pounds at a time and to work in excessive heat and cold, as required in association with the kitchen environment.