Residential Dining Associate I

JOB SUMMARY

Under the direction of the Supervisor, the Dining Associate I is to serve and assist in several areas of guest service in the kitchen and dining hall. Including but not limited to dishwashing; pots and pans, provides back-of-the-house and front-of-the-house support, provides a clean and neat dining room facility, and any combination of these positions in the course of a work day. The essential duties of this position require handling of animal and vegetable proteins through various stages of cooking. The Dining Associate I must be very flexible in performing job duties and assuming a variety of job duties while maintaining a courteous, friendly, and helpful attitude toward all guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

1. Regularly handles animal and vegetable proteins through various stages of cooking
2. Assist culinary staff in the kitchen as needed.
3. Set up and clean up food stations for meal service.
4. May assist with serving and plating food for guests.
5. Set-up dish room and equipment to receive dirty dishes and utensils.
6. Clean all dishes, including pots and pans.
7. Return all clean dishes, pots, pans, etc. to their proper storage place throughout the shift.
8. Maintain cleanliness in the dish room throughout the shift and clean thoroughly at the end of each shift.
9. Make sure dining rooms are stocked with the proper amount of plates, glasses, cups and silverware.
10. Restock ice, beverages, serving utensils and other items as needed.
11. Maintain trash cans to be free of debris and clean inside and outside, including interior and exterior trash cans.
12. Clean up spills in the dining room to ensure the safety of guests and employees.
13. Clean floors, wipe down tables, hood filters, kitchen equipment, restrooms and dining room on a regular daily basis.
14. May assist with the receiving of products, putting items away in dry storage or freezer and rotating product.
15. Other duties as assigned, reasonably within the scope of the job

CONDITIONS OF POSITION The conditions of this position are representative of those that must be met by an employee to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Schedule

Work shifts will be assigned during regular Residential Dining Hall operating hours, which are generally Monday through Sunday from 6:00AM to 10:00PM. Shifts may vary to include mornings, afternoons, evenings and nights. Some campus closure dates, holidays, and special events are required based on contractual obligations. Peak activity occurs during academic semesters, with reduced hours during academic breaks, depending on operational needs. The employee must be available to work a minimum of 12 hours during the academic semesters; however, work is activity-dependent, and there may be weeks with little or no scheduled hours. Additional hours may be scheduled during peak event periods.

Physical Demands

The employee must be able to stand and maintain a steady pace of mobility throughout the majority of their shift. Frequent use of hands and fingers is required to handle various serving equipment, including plates, tongs, spoons, and ladles. The employee must regularly lift and/or move items weighing between 40–50 pounds. Extended periods of standing and walking are expected, and the role may occasionally require sitting, climbing, balancing, bending at the waist, pushing or pulling, reaching above shoulder level, stooping, and kneeling. Movement between different operating locations on campus may also be necessary.

Work Environment

The employee is regularly in a traditional dining service and kitchen environment that is frequently busy, has tight work-space, and extreme temperatures ranging from climate-controlled in the dining room, to humid/hot climate in the kitchen area and dish room, and extreme cold temperatures in the refrigerator. The noise level in the work environment is moderate to loud. The employee is regularly susceptible to oven, grill, knives, and other cutlery utensils. Regularly works with chemicals used in cleaning and sanitizing equipment and all kitchen areas. The employee is expected to report to work in the designated uniform, which includes a hairnet, apron, and company-approved, manufacturer-certified slip-resistant or non-slip shoes. Employees must arrive well-groomed and prepared to begin work at their scheduled time.

MINIMUM QUALIFICATIONS

The requirements listed below are representative of the knowledge, skill, and/or ability required

Education and/or experience .

Employee must be a current and active CSULB student enrolled in a minimum of 6 units.

Certificates, Licenses, Registrations

Employee must have a California Food Handler Card or the ability to obtain a CA Food Handler Card within 30 days of employment.

Knowledge and Abilities

The employee must demonstrate excellent communication and interpersonal skills, with a strong focus on customer service. They must be able to follow both written and verbal instructions, particularly those related to safety procedures, to ensure a safe and efficient work environment. The ability to understand and comply with University and Beach Shops policies and procedures is required.

MANDATED REPORTER The person holding this position is considered a 'mandated reporter' under the California Child Abuse and Neglect Reporting Act and is required to comply with the requirements set forth in CSU Executive Order 1083 as a condition of employment.

Note: This is a union position. Please contact Human Resources with questions.