Food Service Helper - 12 mon, 1st

Job Details

Michigan Technological University is an R1 technological research university founded in 1885 in Houghton. Our rural campus is situated just miles from Lake Superior in Michigan's scenic Upper Peninsula and is home to nearly 7,500 students from more than 60 countries around the world. Consistently ranked among the best universities in the country for return on investment, Michigan’s flagship technological university offers more than 185 undergraduate and graduate degree programs. Research focus areas include defense, health, energy, automotive, environment, and aerospace.

The area’s waters, forests, and snowfall support year-round recreation, including skiing, snowboarding, hiking, biking, and paddling. The University is an integral part of the region, supported by a friendly and welcoming community that takes pride in being a true college town. We embrace our size, climate, sense of adventure, and originality.

Summary

Perform in areas of food service at Michigan Technological University to include food preparation and production, including customer service, equipment operation, and cashier duties.

Responsibilities and Essential Duties

1. Direct the activities of student food service workers in assigned area.
2. Assist in the training and instructions of regular student employees in assigned area. Maintain records and prepare required reports in assigned area.
3. Order food, maintain inventory, operate electronic cash register and card readers. Take money to accounting.
4. Responsible for cleaning, sanitation, and safety in assigned area.
5. Operate all equipment used in preparation and production of menu items employing safety procedures. Understand and interpret recipes.
6. Perform catering duties including set-up, serving, delivering, cleaning, table service, and all aspects of clean-up. Interact with customers in a friendly and courteous manner.
7. Maintain knowledge of portion size, food items, and ingredients of food being served. Adhere to current uniform policy as posted.
8. Participate in any training necessary to accommodate changes in operation which directly affect regular assigned duties.
9. Responsible for garbage removal and cardboard recycling in assigned areas.
10. Conduct daily, weekly, or monthly physical inventories in designated areas as assigned by supervisor.
11. SUPERVISORY RESPONSIBILITIES: Functional supervision may be exercised over student assistants and other support staff.
12. Commit to learning about continuous improvement strategies and applying them to everyday work. Actively engage in University continuous improvement initiatives.
13. Apply safety-related knowledge, skills, and practices to everyday work.

Required Education, Certifications, Licensures

• High School diploma, or an equivalent combination of education and experience from which comparable knowledge and abilities can be acquired.

Required Experience

• Experience working in a food service operation working with food production in a commercial, institutional, restaurant or hotel kitchen or similar food service operation.
• Experience serving customers.

Desirable Education and/or Experience

• SERV safe Certified

Required Knowledge, Skills, and/or Abilities

• Excellent communication, customer service and interpersonal skills.
• Demonstrated ability to learn and follow instructions.
• Demonstrated ability to work harmoniously with people in varying situations and in all areas assigned.
• Demonstrated ability to communicate effectively across cultural boundaries and work harmoniously with diverse groups of students, faculty and staff.
• Demonstrated ability to work evenings and weekends, and at times be called in to work with very short notice.

Desirable Knowledge, Skills, and/or Abilities

• Demonstrated success in, or potential future contributions to, working with persons from diverse backgrounds, creating a sense of belonging, and fostering a fair, objective, welcoming place to work for persons with a wide variety of personal characteristics and viewpoints.
• Demonstrated success in, or potential future contributions to, working with persons with a wide variety of backgrounds and viewpoints.

Work Environment and/or Physical Demands

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate to very loud.

The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision and the ability to adjust focus.

While performing the duties of this job, the employee works near moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions; work in high, precarious places, is exposed to fumes or airborne particles, and extreme heat and cold.

Full-Time Equivalent (FTE) % (1=100%)

1.0

FLSA Status

Non-Exempt

Appointment Term

12 months

Shift

1st Shift

Pay Rate/Salary

Contractual. External candidates will receive the minimum amount ($16.39/hr).

Title of Position Supervisor

Director of Dining

Posting Type

Internal & External

Dependent on Funding

No

Special Instructions to Applicants (if applicable)

AFSCME Posting 05/12/2026 - 05/18/2026
External applicants are encouraged to apply, however internal AFSCME applicants are given first consideration if they apply during the internal AFSCME posting dates.