DESCRIPTION OF DUTIES AND RESPONSIBILITIES:
ESSENTIAL FUNCTIONS:
- Consult with the Snack Supervisor regarding the preparation and set up of snack menu. Ensure that proper portion size, counts, and preparation of product and condiments are confirmed with the Snack Supervisor.
- Coordinate with the Snack Supervisor to ensure that scanners are set up and working properly at the East entrance of Collins Dining Hall and ensure the yogurt machine is filled to the proper level.
- Foster a positive environment with employees and students ensuring all students have access to snack items.
- Greet guests within the servery and be prepared to discuss food preparation information and the menu offerings of the day.
- Set up Dining Hall stations prior to meal and garnish ice well. Verify temperatures are in the safety zone and record on time/temp log prior to opening.
- Prepare made to order items during meal service based on the station’s daily special, working with the Cooks to ensure recipe and portions are followed and back up is prepared as needed.
- Break down stations returning items to storage areas. Properly cover, date, and store leftovers. Review any leftovers with the Executive Chef or Supervisor.
- Coordinate clean-up efforts of all the stations in the servery and dining room at the conclusion of service. Ensure the dining room floor is free from food and trash. Ensure that all areas are properly broken down, cleaned, and sanitized.
- Follow proper food preparation and sanitation directives as established by Health Department. Comply with internal policies and procedures as they apply to food, sanitation, and safety within Dining Hall.
- Other duties may be assigned as appropriate.
Regular attendance is considered an essential job function.
QUALIFICATION STANDARDS & SKILLS:
EDUCATION: Any combination of education, training and/or experience equivalent to a high school diploma or GED that provides the required knowledge, skills and ability.
EXPERIENCE: Experience in the food service industry is preferred.
CERTIFICATION: A California Food Handlers Card is required.
REQUIRED KNOWLEDGE, SKILLS, and ABILITIES: Must be able to perform simple arithmetic functions relating to food and beverage preparation. Must be respectful and courteous to coworkers, customers, visitors, managers and others. Must be able to establish cooperative working relationships and work well with minimal supervision. Use organizational and time management skills. Complete work with a sense of urgency, accuracy, and attention to detail.
REQUIRED HOURS: The regular hours for this position are 40 hours per week, 5 days per week. Overtime, holiday, weekend and evening work hours may be required.
CLASSIFICATION AND STATUS: This is a regular, full-time, 9-month, non-exempt, benefits-eligible position.
APPROXIMATE PAY RANGE: $22.00 - $23.00 per hour
