Position Summary:

The Term-Limited Hospitality Assistant serves as the primary point of contact for guests and is directly responsible for delivering a high-quality experience. This role is responsible for greeting customers, scanning student ID cards, and verifying meal plans. Under the direction of the Hospitality Manager, the Hospitality Assistant maintains the entire Front-of-House (FOH), including restocking, preparation, and cleaning of stations to ensure safety and sanitation regulations are met.

In addition to core front of house duties, the Dining Assistant will also perform one or more specialized roles as needed, including:

• Cashier
• Dishwasher
• Cold Prep
• Bakeshop Prep
• Restaurant Server
• Banquet Server
• Barista
• Cohen House Steward

Weekly schedule will vary and will include working nights weekends and holidays; the incumbent must be available to work any shift required.

Ideal Candidate Statement:

The ideal candidate has experience working in a team-oriented, fast-paced dining or restaurant environment and demonstrates strong communication and organizational skills. They should be comfortable managing multiple priorities, coordinating schedules, and providing exceptional customer service while maintaining high standards.

Workplace Requirements:

• This position is exclusively on-site, necessitating all duties to be performed in-person. Per Rice policy 440, work arrangements may be subject to change.
• Work environment is a commercial kitchen and includes exposure to temperature extremes. Work hazards include exposure to chemicals, wet floors, dangerous equipment (fryers, dough sheeter, tortilla machine, stoves, ovens, knives, slicers, etc.), and hot oil, steam, and water.
• Work areas include receiving docks, storerooms and kitchen spaces.
• Exposure to work hazards including chemicals, hot oil, and dangerous equipment is common.
• Weekly schedule will vary and will include working on weekends and holidays--must be available to work any shift required.

Physical Demands

• Moderate to heavy physical activity, which includes the ability to lift and carry objects up to 50 lbs. of force occasionally, up to 20 lbs. frequently, and up to 10 lbs. constantly to move objects.
• Regular activities include standing, walking, bending, and lifting for up to eight hours per day.
• Other physical requirements of the job include manual dexterity and the ability to see, hear, reach, climb, and balance.
• Requires walking or standing for up to eight hours per day.
• Ability to bend, crouch, kneel, lift, see, reach, climb, and balance.

This role is classified as an Essential On-Campus Position, requiring on-site presence to effectively carry out its vital functions. During emergencies or crises, the employee is required to report to campus as directed to ensure continuity of critical operations and must remain accessible to leadership to fulfill responsibilities necessary for maintaining institutional functions.

This is a temporary term-limited position from August to May

Hiring Rate: $18.00 per hour

*Non-Exempt (hourly) positions under FLSA are eligible for overtime*

Minimum Requirements:

• No formal education required
• Two years or more (2+) months related in customer service + In lieu of the experience requirement, additional related education, above and beyond what is required, on an equivalent year-for-year basis may be substituted
• Certified Food Handler's Permit (Houston) or equivalent (ServSafe)
• Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patrons or employee safety or security

Skills:

• Exceptional organization and time management
• Able to work under minimum supervision
• Excellent customer service, including patience and friendly demeanor
• Able to document HACCP log sheets.
• Must be able to speak and understand basic English.
• Good interpersonal skills and ability to work as a team with others.
• Able to read and understand standard recipes and production sheets.
• Must be able to detect scents and discern flavors.

Preferences:

• Six months related customer service
• Experience working in a higher education institution
• Familiarity with food safety regulations, including HACCP (Hazard Analysis Critical Control Points).

Essential Functions:

• Prepares and serves food items in accordance with menus and standardized recipes
• Participates in maintaining a high degree of sanitation within the kitchen and serving area including cleaning standard kitchen equipment
• Performs one or more specialized roles:
• Cashier: Responsible for providing customer service to individuals entering the unit, answering questions, and maintaining door security. Shared responsibility for cleanliness and set-up at the front of the house.
• Dishwasher: Responsible for maintaining servery and kitchen cleanliness. Assists in daily dishwashing, including pots and pans, and is responsible for sweeping and mopping.
• Cold Prep: Responsible for assisting with food production and preparation of cold food items such as salads, fruit trays, and deli items. Responsible for cleanliness and stocking of assigned work station before, during, and after service.
• Bakeshop Prep: Assist with the preparation and production of baked goods, including pastries, cookies, and bread items. Maintain cleanliness and organization of the workstation and ensure supplies are properly stocked.
• Restaurant Server: Responsible for providing professional table service, including taking orders, serving food and beverages, and ensuring a high-quality dining experience for Faculty Club guests.
• Banquet Server: Responsible for the set-up, service, and breakdown of special events and banquets; involves moving furniture, setting tables, and serving large groups efficiently.
• Barista: Responsible for preparing and serving specialty coffee beverages and maintaining the cleanliness and stock of the coffee station.
• Cohen House Steward: Responsible for maintaining the unique ambiance and cleanliness of the Faculty Club's dining and meeting spaces, ensuring all areas are guest-ready
• Performs all other duties assigned

Additional Functions:

• Knowledge of supplies, equipment, and/or services ordering and inventory control procedures.
• Ability to reconcile stock counts with report data to ensure accuracy.
• Ability to analyze and solve inventory-related issues.
• Proficiency in preparing routine administrative paperwork.
• Ability to receive, stock, and/or deliver goods in a timely manner.
• Familiarity with university invoicing procedures.

Position Summary:

The Term-Limited Hospitality Assistant serves as the primary point of contact for guests and is directly responsible for delivering a high-quality experience. This role is responsible for greeting customers, scanning student ID cards, and verifying meal plans. Under the direction of the Hospitality Manager, the Hospitality Assistant maintains the entire Front-of-House (FOH), including restocking, preparation, and cleaning of stations to ensure safety and sanitation regulations are met.

In addition to core front of house duties, the Dining Assistant will also perform one or more specialized roles as needed, including:

• Cashier
• Dishwasher
• Cold Prep
• Bakeshop Prep
• Restaurant Server
• Banquet Server
• Barista
• Cohen House Steward

Weekly schedule will vary and will include working nights weekends and holidays; the incumbent must be available to work any shift required.

Ideal Candidate Statement:

The ideal candidate has experience working in a team-oriented, fast-paced dining or restaurant environment and demonstrates strong communication and organizational skills. They should be comfortable managing multiple priorities, coordinating schedules, and providing exceptional customer service while maintaining high standards.

Workplace Requirements:

• This position is exclusively on-site, necessitating all duties to be performed in-person. Per Rice policy 440, work arrangements may be subject to change.
• Work environment is a commercial kitchen and includes exposure to temperature extremes. Work hazards include exposure to chemicals, wet floors, dangerous equipment (fryers, dough sheeter, tortilla machine, stoves, ovens, knives, slicers, etc.), and hot oil, steam, and water.
• Work areas include receiving docks, storerooms and kitchen spaces.
• Exposure to work hazards including chemicals, hot oil, and dangerous equipment is common.
• Weekly schedule will vary and will include working on weekends and holidays--must be available to work any shift required.

Physical Demands

• Moderate to heavy physical activity, which includes the ability to lift and carry objects up to 50 lbs. of force occasionally, up to 20 lbs. frequently, and up to 10 lbs. constantly to move objects.
• Regular activities include standing, walking, bending, and lifting for up to eight hours per day.
• Other physical requirements of the job include manual dexterity and the ability to see, hear, reach, climb, and balance.
• Requires walking or standing for up to eight hours per day.
• Ability to bend, crouch, kneel, lift, see, reach, climb, and balance.

This role is classified as an Essential On-Campus Position, requiring on-site presence to effectively carry out its vital functions. During emergencies or crises, the employee is required to report to campus as directed to ensure continuity of critical operations and must remain accessible to leadership to fulfill responsibilities necessary for maintaining institutional functions.

This is a temporary term-limited position from August to May

Hiring Rate: $18.00 per hour

*Non-Exempt (hourly) positions under FLSA are eligible for overtime*

Minimum Requirements:

• No formal education required
• Two years or more (2+) months related in customer service + In lieu of the experience requirement, additional related education, above and beyond what is required, on an equivalent year-for-year basis may be substituted
• Certified Food Handler's Permit (Houston) or equivalent (ServSafe)
• Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patrons or employee safety or security

Skills:

• Exceptional organization and time management
• Able to work under minimum supervision
• Excellent customer service, including patience and friendly demeanor
• Able to document HACCP log sheets.
• Must be able to speak and understand basic English.
• Good interpersonal skills and ability to work as a team with others.
• Able to read and understand standard recipes and production sheets.
• Must be able to detect scents and discern flavors.

Preferences:

• Six months related customer service
• Experience working in a higher education institution
• Familiarity with food safety regulations, including HACCP (Hazard Analysis Critical Control Points).

Essential Functions:

• Prepares and serves food items in accordance with menus and standardized recipes
• Participates in maintaining a high degree of sanitation within the kitchen and serving area including cleaning standard kitchen equipment
• Performs one or more specialized roles:
• Cashier: Responsible for providing customer service to individuals entering the unit, answering questions, and maintaining door security. Shared responsibility for cleanliness and set-up at the front of the house.
• Dishwasher: Responsible for maintaining servery and kitchen cleanliness. Assists in daily dishwashing, including pots and pans, and is responsible for sweeping and mopping.
• Cold Prep: Responsible for assisting with food production and preparation of cold food items such as salads, fruit trays, and deli items. Responsible for cleanliness and stocking of assigned work station before, during, and after service.
• Bakeshop Prep: Assist with the preparation and production of baked goods, including pastries, cookies, and bread items. Maintain cleanliness and organization of the workstation and ensure supplies are properly stocked.
• Restaurant Server: Responsible for providing professional table service, including taking orders, serving food and beverages, and ensuring a high-quality dining experience for Faculty Club guests.
• Banquet Server: Responsible for the set-up, service, and breakdown of special events and banquets; involves moving furniture, setting tables, and serving large groups efficiently.
• Barista: Responsible for preparing and serving specialty coffee beverages and maintaining the cleanliness and stock of the coffee station.
• Cohen House Steward: Responsible for maintaining the unique ambiance and cleanliness of the Faculty Club's dining and meeting spaces, ensuring all areas are guest-ready
• Performs all other duties assigned

Additional Functions:

• Knowledge of supplies, equipment, and/or services ordering and inventory control procedures.
• Ability to reconcile stock counts with report data to ensure accuracy.
• Ability to analyze and solve inventory-related issues.
• Proficiency in preparing routine administrative paperwork.
• Ability to receive, stock, and/or deliver goods in a timely manner.
• Familiarity with university invoicing procedures.