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DINING SERVICES - Stu Ser/MainRg Dng Ser Genera
Assist Chef’s with general kitchen task that may include preparation of food, sanitation duties, and ware washing stations and assisting with Front of the House duties.
Shifts would be Serving Tuesday and Thursday from 10:30 - 1:30 p.m. or Tuesday and Thursday from 12:30 p.m. -3:30 p.m.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Duties and responsibilities
Assist with preparation of recipe ingredients.
Assist with assembling of food items or recipes
Assist with salad preparation for Dining Center meals.
Assist with dishing up desserts for Dining Center meals.
Assist with custodian task for the department such as, but not limited to: cleaning floors, taking out trash, cleaning restrooms and general custodian tasks.
Work with the ware washing area to see that all pots and pans, dishes, and area is cleaned and put back in the proper storage area.
Assist Front of House Manager with serving, FOH Porter duties, such as, but not limited to refilling plates, cleaning dining room, replacing meal items that are low or run out, sweeping floor.
Do other work as requested by supervisor
Cooperate with supervisor in adjusting job duties as circumstances require.
Be Enrolled in Andrews University's schools as a student.
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Ability speaks, read, and write in English. Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small groups situations to customers, clients, and other employees of the organization.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand. The employee frequently is required to walk, use hands to finder, handle, or feel, and reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl, talk or hear, and taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 40 pounds. Specific vision abilities required include color vision.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee comes in contact with the standard Food Service equipment but not limited to the following: freezers, refrigerators, storage area, slicers, grills and cooking kettles. Exposed to extreme heat in cooking environments and extreme cold in freezers and coolers. Moves equipment inside and outside in all weather conditions. The noise level in the work environment is usually moderate. Personnel in the Food Service Industry must be able to stand for long hours. Peaks of high production are demanded both daily and seasonally, depending on job location.