Address
Form of work
SalaryNOTE TO APPLICANT: Some positions require a resume, cover letter and/or other documents to be submitted with your application. Please submit these as one attachment in the My Experience section of the application under the "resume/CV" upload section. Once you submit your application, you will not be able to attach additional documents.
Job Posting Title:
Cashier/ Barista Food Service WorkerJob Description:
Position Summary:
Under general supervision from the Senior Director of Dining Services and with oversight from the Assistant Retail Manager and Dining Services Supervisor, perform routine and non-routine tasks related to the sale, production, prepping, and serving of food in the Dining Commons.
Benefits
At Harvey Mudd College, we value you and the contributions you make to our success. We offer a comprehensive and flexible benefits package.
- Medical Benefits
- Dental Benefits
- Vision Benefits
- Retirement Plan (12% employer contribution- no employee contribution needed)
- Dependent Collegiate Scholarship Program (50% of tuition and mandatory fees at any college that your student is accepted. For eligible employees, subject to policy requirements.)
- 10 Paid Holidays for 2023
- Paid Sick, Vacation & Personal days
- Free uniforms and work tools (Knife Set, Working Shoes, etc.)
- Free Meals during your shift
- Free employee parking available
- Fun express discounts (substantial savings on admissions to amusement and water parks, museums, movie passes, dinner theaters and a host of family friendly activities)
- Flexibility available throughout the year for summer months, and/or some major holidays off
- Harvey Mudd follows local state and federal COVID safety precautions. We also provide personal protective equipment when needed
Salary
$21.94/Hour, 40 Hours/week
Duties and Responsibilities:
Cashier
- Greet and interact with customers in a pleasant manner to ensure customer satisfaction with product and service. Know product line and pricing.
- Complete daily count logs and other reports.
- Understand and properly use the cash register, meal-card access system and Mobile ordering system.
- Receive payment by cash, check, Credit Card, meal or declining balance card swipe. As appropriate, provide proper change and transaction receipt to the customer.
- Count funds and reconcile cash drawer and deposit amounts. Appropriately safeguard cash and cash drawer, including signing all verifications. Total and summarize funds received.
- Cleanse and sanitize assigned surfaces and equipment, using proper cleaning chemicals and techniques, during and after service periods.
- Have general knowledge of Microsoft Office Suite for Menu Sign creation and basic computer skills for other menu sign-making assignments.
- Support the utility department as needed or directed.
Barista/Food Service Worker
- May be assigned to brew beverages, stock/restock dispensing machines, and service ware.
- May be assigned to assist in food production in areas of the kitchen, including setup and maintenance of dessert service, salad bar, condiments, and other areas.
- Assist the catering Department with event setup, delivery of food and beverages, and working/serving at events.
- Operate a variety of kitchen equipment to slice, wedge, chop, grate, clean, peel, cut, and/or prepare vegetables and fruit for salad and deli bars.
- Mix ingredients to prepare specialty salads, green salads and gelatins.
- Prepare relish and fruit trays, deli meats, cheeses and sandwiches for all Dining Services operations.
- Prepare salad dressings and condiments.
- Set up, replenish and break down the salad bar, including filling with and disposing of ice. Maintain cleanliness of the salad bar before, during and after service periods.
- Take and record temperatures at prescribed intervals to ensure safety of products, and to assure compliance with HACCP guidelines.
- May be responsible for assisting in food production in other areas of the kitchen at Hoch Commons, Jays Place and the Cafe, including setup and maintenance of dessert service.
- Maintain and record food production information for each meal, including food prepared, used, and returned to stock.
- Label and date all items and store in appropriate containers and areas.
- Prior to service periods, check with culinary staff to provide condiments appropriate to meals being served.
- Follow required procedures for preparation and service of Vegetarian and Vegan products.
- Greet customers, mix and serve hot and cold beverages such as coffee, espresso, cappuccino, café latte, and tea, chai, and fruit blend drinks.
- Follow proper recipes for drinks as directed by the Lead and manager.
- Arrange coffee bar supplies and cups/mugs to make attractive displays.
- Assist with set-up and maintain service counters, display coolers, and food display areas.
- Advice Jay’s Place Lead or a manager/supervisor of any food quality issues or concerns from customers.
- May be assigned to assist in other areas before, during, or after the meal period.
- Acquire, stock, and organize products before, during, and after shifts.
- May be assigned to assist in food production at Hoch-Shanahan Dining Commons or as a Barista at The Café/Jays place including setup and maintenance of dessert service, salad bar, condiments, and other areas.
Other Responsibilities
- Participate in staff meetings and department training.
- Follow health and safety guidelines applicable to Food Service operations.
- Notify the manager-on-duty if there are safety issues, a need to replenish supplies, or if assistance is needed in the performance of job duties.
- Willing and able to work overtime in emergency situations, and mandatory during special events such as Family Weekend, Alumni weeks, Orientation Week, and Commencement Week.
- Other duties as assigned.
Expectations of all Dining Services staff members
Consistency in all of the following is expected:
- Provide the highest quality of service to customers.
- Follow all food safety guidelines. Use safety equipment, including cutting gloves, as required and appropriate.
- Follow all Covid-19 guidelines.
- Participate as a member of the Dining Services team by being willing to report and resolve problems directly with your supervisor and others involved.
- Demonstrate ability to take direction without resistance or resentment. Be flexible and open to new ideas and ways of working.
- Demonstrate ability to work with others. Be respectful. Do not deliberately ignore others.
- Be courteous to coworkers, customers, visitors, supervisors and others. Strive to communicate clearly and well.
- Do not threaten harm, raise your voice or yell to make a point.
- Refrain from gossip, the use of profanity and words or actions that demean another person.
- Report to work on time, as scheduled, and take breaks as authorized within the times set by a manager and posted on the schedule.
- Report to work in a clean and presentable uniform, and in good personal hygiene.
- Report directly to assignment upon clocking in and leave premises upon clocking out.
- Punch in and out only for yourself, never for another employee, and remain on premises when “on the clock.”
- Correctly and safely use and maintain College equipment.
- Follow through on work commitments you make to coworkers and the College.
- Comply with College policies as they now exist and as the College or department may adopt from time to time, including providing timely notice of absence and request for time off.
Required Knowledge, Skills and Abilities:
- Demonstrated ability to understand and follow oral and written instructions in English and communicate with customers in English.
- Commitment to and ability to act respectful and pleasant in providing excellent customer service.
- Effective communication skills.
- Familiarity with and ability to perform simple arithmetic functions relating to cash handling and food preparation.
- Ability to learn about food production and safe food handling.
- Ability to form and maintain cooperative working relationships.
- Ability to perform duties and to work well without continuous supervision.
Physical Requirements
- Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift up to 30 pounds from the floor to waist level without assistance, climb ladders up to 20 feet with assistance and up to 10 feet unassisted, and be able to work on feet for prolonged periods of time.
- Employees in this position may work alone or with a team; most work is done indoors but some activities occur outdoors. Not all facilities are air-conditioned.
Required Qualifications:
Education: Any combination of education and training that provides the required knowledge, skills and ability for the position.
Experience: One-year paid employment experience in cashiering and the preparation of food.
Licenses/Certifications: Current certification in ServSafe or other food safety certification recognized by the Los Angeles Department of Health; or must obtain certification within three weeks of start date.
Grooming and Appearance: The College always seeks to maintain a neat and professional image. A uniform is provided and required. Good personal hygiene is required.
May be required to satisfactorily complete a post-offer functional capacity physical test.
Other:
Employees in this classification may work alone or with a team; most work is done indoors but some activities occur outdoors. Not all facilities are air-conditioned.
The essential function of this job requires work to be performed on campus.
Employees in this classification may work alone or with a team; most work is done indoors but some activities occur outdoors. Not all facilities are air-conditioned.
The essential function of this job requires work to be performed on campus.
Physical Requirements:
- Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift up to 30 pounds from the floor to waist level without assistance, climb ladders up to 20 feet with assistance and up to 10 feet unassisted, and be able to work on feet for prolonged periods of time.
- Employees in this position may work alone or with a team; most work is done indoors but some activities occur outdoors. Not all facilities are air-conditioned.
- 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.
Hours:
Working two days at Jays Place with the hours 6:00 pm to 2:30 am Sunday- Thursday and 7:00 pm 3:30 am Friday-Saturday. The other Three days will be working in Hoch Commons. Hours may vary due to the needs of the department or College.
Classification:
This is a non-exempt full-time, benefits-eligible position.
Reporting:
Reports to the Assistant Retail Manager & Senior Director of Dining Services
Additional Information:
This job description defines the essential job duties of the position. Harvey Mudd College expects that employees hired for this position can perform the essential functions of the job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act.
Regular employment at the College is for no specified period; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Employment is at-will and employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law.
Harvey Mudd College is an Affirmative Action/Equal Opportunity Employer. Qualified applicants will be given consideration for employment without regard to age, race, gender, national origin, sexual orientation, protected veteran’s status, disability, or any other characteristics protected by applicable law.
Please note that in order to be considered an applicant for any staff position at Harvey Mudd College you must apply for each position for which you believe you are qualified.
