Food Service Worker - Part Time

Reporting to the Assistant Food Production Manager, the Food Service Worker is responsible for the service and preparation of food in the dining hall. The Food Service Worker may also take direction from the Chef, Cook, Salad Bar Manager, or Special Events Chef. This is a part time position during the academic year.

• Set up and maintain various food stations, buffets, and beverage areas. Keep areas clean and stocked with all necessary items.
• Clean, sanitize and maintain dining tables.
• Serve food for both sit-down and cafeteria-style meal services.

• Prepare various ingredients including vegetables, fruits, and meats as directed for use in standardized recipes.
• Assist in cooking or cook under supervision various dishes including meats, vegetables, starches, soups, and other items for service at both sit-down and cafeteria-style meals.
• Use commercial kitchen equipment including ovens, steamers, kettles, ranges, fryers, mixers and slicers.

• Clean and sanitize commercial kitchen equipment including ovens, steamers, kettles, ranges, fryers, mixers and slicers.
• Clean and sanitize work areas, food storage areas, sinks, carts, racks, and all other areas and items used for food preparation and service.
• Adhere to food safety standards at all times.
• Perform other duties as assigned.

• Completion of 12 grade or equivalent
• Serv Safe certification preferred or willingness to become certified.
• 1-3 years of food service experience
• Knowledge of proper methods of cooking various food items
• Ability to meet schedules and timelines.
• Ability to understand and follow oral and written instructions.
• Ability to communicate and work cooperatively with others.
• Demonstrated customer service skills
• Ability to understand hazards and follow safety procedures when using chemicals and equipment.
• Demonstrated commitment to diversity and inclusion and to serving the needs of a diverse community

• Ability to stand and/or walk on a hard surface for eight hours or more.
• Worker is frequently subject to heat from cooking equipment and cold from walk-in refrigerators and freezers.
• Worker is occasionally subject to extreme heat or humidity in kitchen area.
• Worker is frequently subject to loud noise.
• Worker is occasionally exposed to chemical agents.

• Ability to lift and/or carry up to 50 lbs occasionally and up to 20 lbs frequently.
• Ability to stoop frequently.
• Ability to reach with hands and arms frequently.
• Ability to sustain manual labor for eight hours or more.
• Ability to frequently grasp and manipulate objects with both hands.
• Ability to frequently perform tasks of repetitive motion with arms, hands and wrists, such as cutting, slicing, stirring, and serving food.

The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.