9-month position (Aug 16-May 15); actual start and end dates may vary by academic year
This position reports to the Food Court/Snack Bar Supervisor. Employees in this series prepare and serve fast-food and beverages and/or supervise such activities in a snack bar/sundry operation.
Duties and Responsibilities (generally)
Assist in food preparation. Clean, slice and portion meats, vegetables and other foods for serving. Assist in serving food, including order taking and the use of a cash register. Replenish serving line and holding carts as needed. Follow established sanitation principles in accordance with Hazard Analysis Critical Control Points (HACCP) guidelines. Follow established safety techniques. Assist with the front-of-house cleaning, including bussing tables and the general cleaning of the seating area.
Minimum Required Qualifications for this position
(Food Handlers Certificate or Food Service Manager Certification required upon hire.)
Specialty Factors (Additional Required Qualifications)
Education and Experience Preferred
1. One year of experience in food service.
2. Knowledge of use and operation of cleaning materials, methods and equipment.
3. Ability to read and write.
4. Ability to perform other related duties as assigned.
5. Ability to follow oral and written instructions and work independently.
6. Ability to apply common sense to carry out detailed instructions.
7. Good communication skills.
8. Good customer service skills.
9. Food Service Sanitation Certification
List the knowledge, skills, and abilities critical to the performance of this position.
1. Oral Comprehension – The ability to listen to and understand information and ideas presented through spoken words and sentences.
2. Information Ordering – The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
3. Oral Expression – The ability to communicate information and ideas in speaking so others will understand.
4. Performing for or Working Directly with the Public – Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores and receiving clients or guests.
5. Training and Teaching Others – Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
6. Communicating with Supervisors, Peers, or Subordinates – Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
7. Getting Information – Observing, receiving, and otherwise obtaining information from all relevant sources.
8. Ability to make accurate and rapid calculations in the transfer of products and cash.
9. Ability to maintain simple account records and forms.
Working Hours Varies based on department needs (Standard hours are 37.5 hours per week)
Minimum Pay Rate (Hourly or Monthly) $12.00 per hour (rate will increase according to the collective bargaining agreement)
Hiring Rate Information
Actual hiring rate is commensurate with experience, education, and internal equity; position includes a robust benefits package to eligible applicants.