Full Time Kitchen Utility Staff

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.

Requirements

· 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.