At Utah Valley University, this role offers an opportunity to be part of a team that helps create a welcoming and positive dining experience for students, employees, and campus visitors. Team members play an important role in supporting food service operations through food preparation assistance, maintaining clean and organized work areas, setting up service stations, and ensuring equipment and utensils are ready for use. This position is ideal for individuals who enjoy working in a collaborative environment, take pride in providing excellent service, and value contributing to a vibrant campus community. Beyond daily responsibilities, this role provides hands-on experience in food service, customer interaction, and operational support within a dynamic higher education setting. Employees have the opportunity to develop transferable skills in teamwork, communication, time management, and customer service while helping meet the needs of a broad university population. Those who are dependable, service-oriented, and motivated to make a difference will find rewarding opportunities to learn, grow, and contribute to UVU's mission of student success. Produces scheduled menu items, including salad/sandwich requisitions, grab & go units, deli platter/cheese trays, and fruit platters from the pantry for cafeterias/catering/vending orders, etc., as required by the production manager. Trains and assigns work schedules to regular and student employees in the pantry department. Establishes a waste control, food handling, and safety standards program and assists in enforcing the procedures. Determines inventory operating levels and inspects all pantry supplies, including fresh produce, deli meats, cheeses, and dry goods used for the pantry and catering orders. Maintains culinary equipment, supplies, and work areas. Cleans, sanitizes, and maintains all food handling & safety standards. Performs other job-related duties as assigned. Must have a high school diploma or GED. Must have a food handler's permit or get one within 10 days of starting this position. Knowledge Knowledge of local Health Department requirements about sanitation and food safety.  Knowledge of kitchen operating equipment. Knowledge of cooking and food service methods. Skills Skills in recipe cost management, cost controls, and record keeping.  Interpersonal, problem-solving, and decision-making skills. Abilities Ability to plan, create, and compute menus. Ability to communicate verbally and in writing.  Ability to supervise and train workers.