Seasonal Youth Development Summer Food Service; continuous post

Job : 372526

Location: All Other
-See Job Description

Job Family: Supplemental Employee

Full/Part Time: Part-Time

Regular/Temporary: Temporary

Job Code: 0003

Employee Class: Civil Service

Title: Seasonal Youth Development Summer Food Service (continuous post)

Classification: 0003 Seasonal/Fair, limited to 67 days per calendar year if working over 14 hours/week

Appointment: Temporary, Hourly/Time card position, 0-40+ hours per week

Offer high-quality meals and service during a 4-H event while maintaining safe safety standards.

These positions are not eligible for overtime and hours are worked mainly on a specific camp, fair or other site location.

Positions located across Minnesota, based on county fair, event, or camp food service needs. Positions work on site at events in kitchens and dining rooms that may not be climate-controlled. Interest in available locations and roles will be collected in the required intake survey.

Offer high-quality meals and service during a 4-H event while maintaining safe safety standards. Pay: $15.25 an hour. May work up to 40+ hours per week; may include days, weekend, evening or all for the length of the event. A specific work schedule will be determined with the supervisor.

• Prepare and serve high-quality meals according to a set schedule while maintaining excellent guest service.
• Keep the kitchen and dining areas clean (including dishwashing) and strictly adhere to Minnesota Department of Health standards.
• Minimize waste through precise portion control and inventory management.
• Monitor kitchen operations for safety hazards, ensure proper procedures are followed, and report any health concerns or staff misconduct to the Food Service Manager.

• Required to complete job screening questionnaire to be considered for any roles ((Use the "Apply for this Job" box below).).
• High school student; cannot have graduated from high school or equivalent
• Must be 16 years old

Offer high-quality meals and service during a 4-H event while maintaining safe safety standards. Pay range: $15.25-$17.25 an hour. May work up to 40+ hours per week; may include days, weekend, evening or all for the length of the event. A specific work schedule will be determined with the supervisor.

• Liaise with the Food Service Manager to manage meal counts, timing, and critical allergen safety protocols.
• Lead the preparation and service of high-quality meals while maintaining a positive, guest-focused environment.
• Maintain and enforce Minnesota Department of Health sanitary standards across all kitchen and dining areas.
• Manage food quantities and portioning to maximize resources and minimize waste.
• Monitor kitchen behavior and safety procedures, collaborating with management to address health concerns or personnel issues.

• Required to complete job screening questionnaire to be considered for any roles ().
• High school diploma or equivalent required
• Must be at least 18 years old by the start date
• Ability to stand for extended periods of time and regularly perform physical tasks such as bending, twisting, pulling, lifting products and supplies, and repetitive hand and wrist motion
• Experience working with hot, cold, and hazardous kitchen equipment

• Experience working with school-aged youth and volunteers is desired
• A valid driver's license may be required to coordinate delivery or pick up of the food order.

Manage the daily operations of the kitchen and dining area as well as offer high-quality meals and service during a 4-H event. Pay range: $15.25-$21 an hour. May work up to 40+ hours per week; may include days, weekend, evening or all. Work time may include pre-event, the length of the event, and post-event. A specific work schedule will be determined with the supervisor.

• Collaborate on food and supply budgets while maintaining meticulous records of purchases and returns in strict accordance with University of Minnesota policies.
• Manage end-to-end supply chains by inventorying equipment, ordering food quantities based on attendance, and coordinating deliveries with suppliers.
• Train staff and volunteers on kitchen operations while enforcing rigorous Minnesota Department of Health sanitary standards to ensure a safe environment.
• Lead the kitchen team in scheduling, preparing, and serving high-quality meals, with a specialized focus on managing food allergens and dietary needs.
• Supervise portion control and waste management, including the development of strategic plans for the ethical use of surplus food.
• Direct daily kitchen operations, including staff behavior and cleaning schedules, to ensure a…