Position Introduction

This position is responsible for supervising, training and evaluating assigned personnel. They will determine work priorities, plan schedules, assign and review work. Prepares food following recipes and applying individual portion control standards. Properly and safely measures, weighs and combines ingredients for quantity preparation of simple menu items. Utilizes various kitchen utensils, appliances, and heavy/industrial equipment in food preparation (ovens, knives, peelers, dicers, slicers, mixers, industrial dish machines, recycling, stoves, etc.). Serves food in a courteous and respectful manner, with proper portion control and knowledge of menu items. Load, carry, and transport hot or cold food items or containers to customers, serving lines, or dining tables-safely, efficiently and timely. Loads and transports food carts to and from designated floor units. Washes, sanitizes, and stores pots, pans and kitchen utensils in designated areas. Scrapes dishes and cleans tables, serving areas. Cleans counters and floors. Follows proper kitchen standards when cleaning/sanitizing the work area (floors, food carts, cabinets, tables, kitchen utensils and equipment, dishes, and tableware, etc.). Assists with special events across the University and across campuses that may include Presidential luncheons and dinners, catering needs, student organizational special requests, and day-to-day events. Assists other food services staff when necessary and voluntarily as much as possible. The functions described here are not all-encompassing of those an employee may encounter while on the job.

***Normally, employees on a 5-hour shift receive a free meal. Uniforms are provided at no cost but must be maintained by the employee. ***

View full job description

Required Education and Experience

• High school diploma or GED or graduate of culinary school.
• 36 months experience in food services to include 12 months in a supervisory role.

Required Certifications and Licenses

• ServSafe Certification.
• Sanitation Certification may be required upon employment.

Department Preferences

• As essential personnel you may be required to work during emergency University closings or inclement weather.
• May be required to stay on campus overnight.
• Nights and weekends may apply for any operations especially those operating 24/7.
• Hepatitis A vaccine required.
• ServSafe Certification and 24 months of restaurant kitchen management/cooking experience.