Job Description

This position is for the academic school year (9 months per year). This is a 40hr/week, fully benefited position.

Applications will be reviewed in August 2026.

Essential Functions:

Serve students and guests in dining facilities. Prepare dining area for meal service, including setting up equipment, tableware in a logical manner, referring to menu as a guide. Deliver food to the service area in a sequential manner, which ensures food to be served at the proper temperature. Set up all ancillary items and decorate for specialized/ theme dining. Monitor entire dining area during service time to ensure that adequate amounts of food and sanitary conditions prevail, along with ensuring that all customers are being checked in properly. Ensure proper storage of food items at the completion of the meal and prompt clean up and prepare service areas for the next meal. Participate in the preparation for and service of special dinners and functions.

Work with the student work coordinators to train, instruct and develop competent workers for all dining service duties as scheduled, verify the student payrolls. Demonstrate safe work habits and logical procedures, set pace and establish acceptable expectations for the quality of work. Responsible for a smooth running, safe, and efficient dining room/dish pantry operation.

Clean, organize and maintain all assigned dish pantry, storage, serving and dining areas. Perform all cleaning procedures within an established time frame or schedule, including but not limited to: dishwashing, cleaning and sanitizing equipment including toasters, juice machines and other dispensing machines, salad bars, shelving, drawers, and carts, vacuuming carpeted areas and properly maintaining vacuum equipment, dry mopping, sweeping, and mopping floors, and entryways.

Set up and maintain dining access system for all meals; welcomes guests and examines ID cards to verify customer identification. Collects guest meal money. Records meal counts accurately and reviews guest meal registers with the Area Manager. Order, receive, and store linen and supplies correctly.

Inventory all china, silver, equipment and glassware as required. Submit work orders to the Chef or Area Manager. Follow all opening and closing procedures for public space and secure all equipment. Responsible for recycling and discarding waste appropriately.

Project a positive public image. Utilize computer to access accurate allergen information, as well as print labels required for food items presented in dining rooms. Communicate with all people accurately, professionally and in a discreet, timely manner. Works cooperatively and facilitates communication with other staff members, students, house leaders, guests, and Area Manager to ensure an orderly, efficient dining operation. Update information on the menu boards. Utilize e-mail and all college computer access responsibly. Review and implement department notices. Follow through with all Area Manager’s directions

Attend training sessions, workshops, and meetings as assigned. Complete required payroll forms and scheduling forms within deadlines. Perform all other related or relevant tasks. Initiate teamwork, collaboration, and cooperation between co-workers.

Minimum Qualifications:

• Completion of high school education or vocational school education and a minimum 2 years of combined educational and/or commercial experience in the hospitality industry.
• Ability to communicate effectively both verbally and in writing and perform basic arithmetic functions.
• Banquet waitperson experience or front of the house experience in a fine dining establishment as well as experience in customer service positions.
• ServSafe Certification/Some culinary experience preferred.
• Requirements of the position are consistent with the responsibilities and duties of persons within the food service profession in adherence with all state and federal guidelines.

Skills:

• Ability to tolerate exposure to water and cleaning chemicals, higher than normal noise levels, and heat and humidity consistent with that produced by commercial kitchen equipment.
• Must demonstrate adequate physical strength and coordination to effectively clean and receive supplies while properly utilizing standard food service utensils and equipment.
• Must be able to safely lift and move 25 pounds, work from a step stool, walk and stand for prolonged periods of time, bend, reach, pull and push.
• Must be able to manipulate utensils and equipment repetitively for variable periods of time - up to 45% of an assigned shift.
• Must be mobile between work stations and other dining areas on campus. Must demonstrate strong interpersonal skills.
• Must possess good vision with or without correction.
• Must practice good personal hygiene and wear clean uniforms in compliance with public health standards and consistent with college policy.
• Must obtain the following certifications within one year of hiring and stay current with Serv-Safe, Food Allergen, and Anti-Choke.
• Must adhere to the sustainability initiatives set by the department.
• Must possess basic computer skills including receiving and sending emails, ordering relevant supplies from purveyors, and sign making.