- Entry level
- No Education
- Salary to negotiate
Dining General Services - Marketplace (December 2019)
Dec 2, 2019
Under general direction of supervisor or lead, performs a variety of food service related duties. Duties include food preparation, station set up, customer service, restocking of supplies, general cleaning assignments, cashiering and setup of catered events.
STATUS: Full-Time, 9 Month, With Benefits
WORK HOURS: Varied with primarily evening and weekend shifts, may include occasional holidays
MINIMUM PAY: $13.50 / hour
Essential and Related Functions:
- Performs food preparation according to departmental standards. Follows "Serv Safe guidelines" in regards to food preparation and service. Adheres to uniform dress code.
- Follows inventory and stocking system; ensures that supplies are properly stored and organized in work station areas.
- Participates in set up, service and breakdown of assigned work areas and catered events.
- Maintains cash register, handling cash, credit cards and university ID transactions.
- Assists with washing dishes, pots and other utility tasks as needed throughout service.
- Other related duties as assigned.
- Plan and Coordinate - Complies with attendance and work hour standards. Makes an effort to communicate scheduled absences and late arrivals to supervisors in advance. Makes an effort to learn and observe quality/safety/cleanliness standards when handling the University resources (e.g., workspace, equipment, tools, etc.).
- Technical Skills - Performs simple and routine work requiring basic skills and functionality, in a timely, thorough and accurate manner. Readily learns new information, practices and selects correct processes from clearly prescribed rules, standards or instruction. Makes an effort to seek advice and clear non-routine problems with senior work group member and/or supervisors.
- Results Focused - Able to change work habits and approach to a particular task. Presents a positive outlook and is willing to devote the time and effort necessary to get the job done well. Able to quickly identify what needs to be done and takes action before being asked or required to do so.
- Communication and Relations - Able to speak and write clearly (within role requirements) to convey messages effectively. Makes an effort to act on all requests independently and recognizes when to escalate issues/ problems to supervisors. Courteous and prompt when listening and responding to requests and requirements.
- Teamwork - Participates willingly towards accomplishing work group goals. Listens carefully and attentively, encourages and accepts other points of view. Demonstrates respect and concerns for thoughts, feelings and rights of others.
High school diploma or GED preferred. Two to three years of work experience in a commercial kitchen environment is preferred or a combination of work experience and education from which a similar background would be achieved. ServSafe certification or willingness to acquire within a year of employment date. Ability to multitask in a fast paced work environment. Must be able to follow verbal and written directions and provide responses in writing. Ability to use computers to read and respond to emails and to use basic applications is also required. Must be committed to following departmental standards and guidelines to ensure the safety of self and others. Occasional overtime may be required. Must be able to pass an extensive background check.
- Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
- Grasping: Applying pressure to an object with the fingers and palm.
- Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
- Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
- Standing: Remaining upright on the feet, particularly for sustained periods of time.
- Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balancing the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.
- Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
- Kneeling: Bending legs at knee to come to a rest on knee or knees.
- Crouching: Bending the body downward and forward by bending leg and spine.
- Reaching: Extending hand(s) and arm(s) in any direction.
- Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
- Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
- Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
- The worker is subject to vibration: Exposure to oscillating movements of the extremities or whole body.
Types of Work:
- Light work: Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of forces greater than that for Sedentary Work and the worker sits most of the time, the job is rated for Light Work.
- customer service