Dining Services, Part-Time Salary:

$14.00 per hour Position Purpose Under the direct supervision of the Chef Food Service Manager, will perform the following duties: Operate standard kitchen equipment to prepare food and beverages in large quantities; Set up food lines; Clean and sanitize. Duties and Responsibilities Operate Standard Kitchen Equipment to Prepare Food and Beverages in

Large Quantities:

Cook food; mix salads; make desserts and dressings; prepare hot and cold beverages and special menu foods; slice meat and cheese; make sandwiches; assemble fruit trays and relish trays; clean and cut vegetables and meats before cooking and mixing; report accidents and malfunctioning equipment.

Set-up Food Lines:

Portion food on serving lines; set-up trays and carts; pack food for delivery to dining areas and storage; review and complete food production records. Clean and sanitize work area, equipment and utensils. Coordinate student employees. Assist with operations of the

Convenience Store:

Operate cash register and card reader; prepare an accounting of daily receipts and X-Y reports. Perform other job related duties as assigned, which should not be over 10 to 15%. Qualifications - Education, Experience, and Skills 960 hours as food service worker or three (3) courses in food preparation, sanitation, and storage or one (1) year experience in cooking in institution, school, or restaurant setting; Knowledge of methods, materials, and equipment used in large volume cooking; Skill in operation of kitchen equipment; Knowledge of safety rules and regulations; Basic math skills; Ability to lift 50 pounds; Ability to read and write simple sentences; Ability to run a cash register/credit/debit card machine; Ability to count money accurately and give the correct change back to the customer; Ability to understand system of procedure. Reasonable accommodations may be requested and reviewed according to the Americans with Disabilities Act (ADA).