Food Service Worker

Core Responsibilities

• Food Preparation: Assist kitchen personnel by washing, peeling, and cutting ingredients. Prepare basic hot and cold menu items following established recipes.
• Station Setup: Set up serving lines, salad bars, beverage stations, and condiments. Ensure food items are stocked and visually appealing.
• Customer Service: Greet campus guests, answer basic menu questions, and serve food sections cheerfully and efficiently.
• Sanitation & Cleaning: Wash dishes, utensils, pots, and commercial kitchen equipment. Sweep, mop, and disinfect dining areas and workstations.
• Inventory & Safety: Monitor food temperatures to prevent spoilage. Help track inventory, restock storerooms, and report maintenance needs.
• Experience: Prior food service, catering, or hospitality experience is preferred but entry-level applicants are routinely trained.
• Skills: Strong interpersonal communication, time management, and ability to follow verbal and written orders.
• Certifications: Willingness to obtain a local food-handler or safety certificate (e.g., ServSafe) if required.

Physical Demands & Environment

• Standing or walking for extended periods during a shift.
• Lifting, carrying, or pushing items weighing between 30 and 50 pounds.
• Exposure to variable kitchen temperatures, hot steam, and commercial cleaning chemicals.
• High-volume noise and fast-paced workloads during peak student meal hours.

Compensation & Benefits

• Pay - $850 - $1100 weekly