Assistant - Catering Pantry Lead

This position offers a great opportunity to be part of a team that helps create a welcoming and enjoyable dining experience for the UVU community. Working in a fast-paced food service environment, team members play an important role in food preparation, service, cleanliness, and customer support. From assisting with meal preparation and maintaining clean work areas to supporting daily operations and interacting with customers, this role contributes directly to a positive campus experience for students, faculty, staff, and visitors.

Ideal for individuals who enjoy teamwork, staying active, and serving others, this position provides a consistent Monday through Friday schedule from 6:00 a.m. to 2:00 p.m., allowing for evenings and weekends off. Team members gain valuable experience in food service, customer service, and workplace operations while working in a supportive university environment that values reliability, collaboration, and professional growth.

• Produces scheduled menu items, including salad/sandwich requisitions, grab & go units, deli platter/cheese trays, and fruit platters from the pantry for cafeterias/catering/vending orders, etc., as required by the production manager.
• Trains and assigns work schedules to regular and student employees in the pantry department.
• Establishes a waste control, food handling, and safety standards program and assists in enforcing the procedures. Determines inventory operating levels and inspects all pantry supplies, including fresh produce, deli meats, cheeses, and dry goods used for the pantry and catering orders.
• Maintains culinary equipment, supplies, and work areas. Cleans, sanitizes, and maintains all food handling & safety standards. Performs other job‑related duties as assigned.

High school diploma or GED required. Must possess a valid Food Handler's Permit at the time of hire or obtain one within 10 days of employment.

• Knowledge of local Health Department requirements about sanitation and food safety.
• Knowledge of kitchen operating equipment.
• Knowledge of cooking and food service methods.

• Skills in recipe cost management, cost controls, and record keeping. Interpersonal, problem-solving, and decision‑making skills.

• Ability to plan, create, and compute menus.
• Ability to communicate verbally and in writing.
• Ability to supervise and train workers.