Position Type: Staff Part-time

Hours per week: 25   

Weeks per year: 52

Work Schedule: Day, nights, holidays and weekends 

Department Summary & Job Purpose:

This job entails various cleaning duties such as washing dishes and pots and cleaning dining areas, work tables, utensils, and equipment. Additionally, the job may involve carrying out tasks as directed by the Executive Chef, such as stocking, inventory assistance, vegetable preparation, grocery organization, and ordering of produce and dairy products. The job reports directly to the Executive Chef and also to the Assistant Executive Chef, Director, Assistant Directors, and Catering Manager.

Core Job Duties and Responsibilities: 

• Operate and maintain dish machine according to proper procedures.
• Works in Pot sink cleaning pots and Pans.
• Responsible for recording and accuracy of Time & Temp logs and proper PH balance of sanitizers in pot sinks and dish machine.
• Washes all pots, pans, and utensils and cleans up the dish return area, dining rooms, and service areas following proper health and sanitation practices.
• Wipes down and washes all tables and chairs as needed, mops floors between meal periods or as needed, and empties trash and compost in proper receptacles.
• Must be able to work with others, including students, and work alone without supervision. Assists in supervision and training of student workers.
• Responsible for emptying grease trap catch screens and keeping them clean.
• Keeps all work areas clean, free of debris, and always sanitized.
• Maintains the flow of dishes, silverware, pots, and pans so they don’t get backed up, causing a pile-up.
• At times, the incumbent will provide direction to student staff and needs to maintain a high level of professionalism.
• Delivers clean dishes, pots, and pans back to their designated areas.
• Assists in putting away food orders and deliveries as needed.
• Performs other duties as assigned. 

Qualifications: 

• Must have good communication skills, both written and oral, with a sound understanding of the English language.
• Must have general knowledge of food and operation of kitchen/dish room equipment.
• Must be able to pass a physical examination without restrictions.
• Must be able to lift/move an average of 60 pounds without restrictions.
• Willingness to participate in a ServSafe class to obtain Food Protection Manager Certification is required.
• Customer Service: Maintains an extraordinarily positive attitude in dealing with students and the public.
• Must be cooperative and willing to work with others.
• Must be able to give direction and instruct others.
• Must be neat in appearance and work habits and must comply with safety and sanitation regulations as prescribed by law.
• Must comply with proper dress code as designated by the Department.

Preferred Qualifications:

License/Certifications:

Compliance Requirements: 

Physical Demands: 

• Routinely lifts/moves an average of 30 pounds. May occasionally lift 50 pounds.
• Lifting: 30% to 50% of time at work (could require bending and twisting).
• Pans of product, replenishing/storing product, preparing recipes (requires lifting cases of product).
• Ability to carry product a distance.
• Setting up and replenishing serving lines requires lots of walking/carrying to storage areas/retrieving products in refrigerated or dry storage areas, a distance of approximately 25 feet or more. Many shifts span 2 meal periods.
• Overhead lifting: 10% or more.
• Storing or removing products or equipment from shelves.
• Routinely on your feet throughout an 8-hour shift (you could also be working alone during part of the shift).

Working Conditions: 

• The floor surface is quarry tile and is non-giving.
• Walking up and down stairs when retrieving products from storerooms and entering and exiting the building.
• Works around slippery surfaces due to spills, dropped foods, and trips to the dish room and pot sink to get equipment cleaned.
• Potentially hazardous areas of concern and exposure to equipment – uses or works near all of the following to prepare and serve food:
  o Fryolators
  o Grills
  o Ovens
  o Steamers
  o Woks
  o Induction
  o Knives
  o Slicing equipment
  o Heavy and large pots, pans
  o Sharp edges from open cans
  o Works around tables with corners