9-month position (Aug 16-May 15); actual start and end dates may vary on academic calendar
This position is responsible for assisting with the assignment of work activities of kitchen helpers and student employees working in the food production area and is responsible for daily preparation of food items for Dining Services. Individual in this position works under the supervision of Food Service Manager and Assistant Food Service Managers.
Duties and Responsibilities (generally)
Detailed instructional recipes for all food items to be prepared and procedures on all preparation and food handling are provided. Food Service Management are present in-house to serve as resource personnel and to monitor the quantity and quality of items being prepared for service and to insure sanitation standards are being met.
This position has no supervisory responsibilities. To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to add and subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Minimum Required Qualifications for this position
One (1) year (12 months) of experience in food service cooking in a commercial setting.
(Food Handlers Certificate or Food Service Manager Certification required within 30 days of hire.)