Position Introduction

This position is responsible for a wide range of duties supporting the preparation, production, and service of food for University and campus-based catering operations. The role supports daily service needs as well as special events across campus and across the University, including breakfasts, luncheons, dinners, meetings, student organization functions, and other catered activities. The position serves as an area lead when assigned, ensuring employees remain on task while modeling strong teamwork and food service knowledge.
The employee prepares food according to established recipes and portion control standards by accurately measuring, weighing, and combining ingredients for quantity production of simple menu items. Responsibilities include the safe and effective use of kitchen utensils, appliances, and industrial equipment such as ovens, stoves, mixers, slicers, knives, peelers, dicers, and dish machines. Food is served in a courteous and professional manner with appropriate portioning and knowledge of menu offerings.
The position regularly loads, carries, and transports hot or cold food items, containers, and food carts from production areas to serving lines, dining tables, designated floors, and other University or community locations in a safe, efficient, and timely manner. Catering spaces are prepared by setting up serving lines with required display items, utensils, and equipment. The employee cleans, washes, sanitizes, and properly stores dishes, pots, pans, utensils, tableware, equipment, counters, tables, food carts, and floors in accordance with established kitchen and University sanitation standards.
Additional responsibilities include assisting other food service staff as needed to support campus operations and event success. Duties described are not intended to be all-inclusive, and employees may perform other related tasks in support of University and campus dining and catering operations. This role supports positive dining experience on campus.

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Required Education and Experience

• High school diploma or GED or graduate of culinary school.
• 12 months of restaurant/customer service experience.

Required Certifications and Licenses

• Ability to obtain a Food Handlers License.

Department Preferences

• Hepatitis A vaccine required if hired, or annual testing.
• As essential personnel you may be required to work during University closings.
• Nights and weekends may apply for any operations especially those operating 24/7.
• Ensure that events are properly equipped and executed by transporting, pulling, setting up and breaking down, as well as returning equipment to designated storages in compliance with event standards and instructions.
• ServSafe Certification and more than 12 months of restaurant, or professional kitchen/cooking experience.
• Prefer previous experience in catering.