Address
Form of work
SalaryAssists in food preparation and related Food Service activities. Reports to Food Service Manager, Food Service General Manager, or other designated supervisor.
Additional Basic Function – if applicable:
Examples of Duties:
Duties/essential functions may include, but not be limited to, the following:
Sets up and tears down service lines; serves on lines; portions, slices and wraps food; sets and clears tables; sets up and clears carts; gets supplies from storage; washes pots and pans; and operates dishwashing machine.
Cleans and prepares vegetables and fruits for cooking or serving; makes sandwiches, salads, desserts and beverages; toasts, grills and fries foods.
Cleans work, serving, dining, and receiving areas; sweeps and mops floors, washes walls, cleans and shampoos carpets, cleans glass and windows, and empties trash.
Informs assigned supervisor of preparation, serving equipment, supply and food requirements, problems and shortages; may maintain records.
May reheat prepared foods.
May assist Cooks; may train and direct student employees in Food Service procedures; may participate in training new employees.
Performs related duties as required.
Additional Examples of Duties – if applicable:
Minimum Qualifications:
Prior experience or completion of vocational education program in food preparation and service preferred.
License/Certification:
Must acquire the Ohio Department of Health's Level Two certification in Food Protection during the employee's probationary period.
Knowledge Of:
Skill In:
Ability To:
Operate kitchen equipment and utensils
Apply sanitation standards
Read (e.g., computer generated production sheets), write (e.g., to fill out forms, inventory counts), and accurately follow oral and written instructions to include recipes
Perform basic mathematics (e.g., add, subtract, multiply, and divide whole numbers, fractions, and decimals, and to calculate percentages)
Demonstrate physical dexterity and lift 50 pounds
Apply appropriate safety practices
Communicate with University personnel and public (e.g., to speak to patrons)
Maintain accurate records
Preferred Qualifications – if applicable:
Assessments:
Asterisk (*) indicates knowledge, skills, abilities which require assessments
Working Conditions / Physical Requirements:
Food production environment; exposed to sharp utensils, kitchen equipment, slippery floors, cleaning solutions, and variable temperatures; requires frequent lifting of up to 40 pounds (e.g., trays of food), occasional lifting of up to 50 pounds (e.g., food products), and extended periods of standing; may work varied hours and shifts to include evenings, weekends, and holidays.
Working Schedule:
Additional Information:
