Dining Services, Part-Time

Salary: $14.00 per hour

Position Purpose Under the direct supervision of the Chef Food Service Manager, will perform the following duties: Operate standard kitchen equipment to prepare food and beverages in large quantities; Set up food lines; Clean and sanitize.

Duties And Responsibilities

• Operate Standard Kitchen Equipment to Prepare Food and Beverages in Large Quantities: Cook food; mix salads; make desserts and dressings; prepare hot and cold beverages and special menu foods; slice meat and cheese; make sandwiches; assemble fruit trays and relish trays; clean and cut vegetables and meats before cooking and mixing; report accidents and malfunctioning equipment.
• Set-up Food Lines: Portion food on serving lines; set-up trays and carts; pack food for delivery to dining areas and storage; review and complete food production records.
• Clean and sanitize work area, equipment and utensils.
• Coordinate student employees.
• Assist with operations of the Convenience Store: Operate cash register and card reader; prepare an accounting of daily receipts and X-Y reports.
• Perform other job related duties as assigned, which should not be over 10 to 15%.

Qualifications – Education, Experience, And Skills

• 960 hours as food service worker or three (3) courses in food preparation, sanitation, and storage or one (1) year experience in cooking in institution, school, or restaurant setting;
• Knowledge of methods, materials, and equipment used in large volume cooking;
• Skill in operation of kitchen equipment;
• Knowledge of safety rules and regulations;
• Basic math skills;
• Ability to lift 50 pounds;
• Ability to read and write simple sentences;
• Ability to run a cash register/credit/debit card machine;
• Ability to count money accurately and give the correct change back to the customer;
• Ability to understand system of procedure.

Reasonable accommodations may be requested and reviewed according to the Americans with Disabilities Act (ADA).