Basic Function and Responsibility

Under direct supervision, performs routine tasks to prepare, serve and store vegetables, salads, sliced meats, baked goods and desserts. Moderately heavy lifting is necessary.

Characteristic Duties

• Performs routine tasks of cutting, mixing, preparing, serving and storing food.
• May assist in the preparation of vegetables, desserts, salads, sandwiches and cold plates.
• Assists in the proper set up of work areas in a timely fashion and breaks down areas as directed.
• Performs routine cleaning and sanitation functions as directed.
• May assist in training of student employees assigned to work area.
• Assists in the execution for catered events as directed.
• May take orders, portion and serve food to customers.
• May be assigned other duties during slow periods such as semester breaks, holidays and the summer.
• Performs all other reasonable duties as assigned.

Supervision Received

Reports to the chef manager in assigned unit, while receiving functional direction from unit chef, first cook, and/or lead food service worker.

Supervision Exercised

May assist in monitoring student employees as directed.

Hiring Range: $24.96/hr to $26.27/hr. Pay rate commensurate with relevant experience.

Qualifications

Education: High School Diploma preferred. Additional relevant experience may substitute for education.

Experience: Steady employment history required.

Skills: Must be able to read and write English. Must be able to effectively work in a fast-paced operation with a diverse staff. Must have good human relations skills. Must be able to operate basic kitchen equipment. Must be able to lift moderately heavy objects, up to 50 pounds, on an on-going basis.