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Food Service Associate - The College of Wooster Job in Wooster, Ohio US

Food Service Associate - The College of Wooster

The College of Wooster - Wooster, OH

Posted: 9/21/2020 - Expires: 10/23/2020

Job ID: 220319601



Job Description

Department: Campus Dining Services

 

Location:  Primarily Lowry Center

 

Shift:  1st,  2nd and 3rd

 

SUMMARY: 

Greets, takes orders, prepares and serves food to customers in Lowry server. At times, could be expected to be responsible for washing dishes and pots and pans according to the procedures and standards set forth by the Department of Campus Dining Services. Could also be expected to receive and store deliveries; perform stock draws; makes deliveries on campus in department vehicles; removes trash, recycling, and compostable materials from work areas; maintains the cleanliness of floors and baseboards in work areas.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES: 

  • Greets customers and takes customer orders; answers questions about products or services
  • Is familiar with food preparation procedures including the regular use of standardized recipes, batch cooking, portion control charts, production sheets, and service summary reports
  • Responsible for the preparation and presentation of food, as appropriate for each Lowry servery station: Delicatessen, Basics, Vegetarian, Grille, Noodles, Pizzeria, Eggs-All-Day, International, Desserts, Salad Bar, Beverage Bar, Dining Room (including cereal and Soup Stations. Adheres to standardized recipes; established portion sizes; and quality, taste, and presentation standards as set forth by Campus Dining Services.
  • Maintains the kitchen, kitchen equipment, and related areas in a safe and sanitary condition at all times. corrects or reports any safety and sanitation hazards.
  • Maintains the storage areas, utilizing proper storage techniques, including enforcing an FIFO (first in/First out) policy for all foodstuffs
  • Maintains and enforces the established energy conservation techniques and guidelines
  • Adheres to food safety and sanitation guidelines and regulations, and "clean as you go"; assists in the daily, weekly, and periodic cleaning and maintenance duties.
  • Adheres to the policies and procedures of Campus Dining Services and The College of Wooster
  • Observes safety and security procedures. Reports potentially unsafe conditions.  Uses equipment and materials properly
  • Assists with production, service, and cleanup of special functions on and off campus, as needed
  • Acts as a team player by supporting and encouraging co-workers. Maintains two-way communication with management and co-workers. Treats co-workers with respect

Performs other tasks as directed by Campus Dining Services management

  • Maintain a clean working environment with a high level of sanitation and safety.
  • Setup, utilize, teardown, and clean the work area equipment:
  • In dish room: utilize automated dish washing machine; pulper; and conveyor belts.
  • In pots and pans area: utilize 3 compartment sink; detergent and sanitizing dispensing systems
  • Check dishes and pots and pans to ensure cleanliness (Check for food particles stuck on glasses and bowls)
  • Put all dishes away in proper order.
  • At the end of the shift, restock all dishes.
  • Notify Manager if any equipment is not working properly.
  • Other duties may be assigned.
  • Receives all deliveries during work shift. Checks all items against invoices. Confirms all items ordered and reports any shortages or discrepancies. Places items in appropriate storage.
  • Sweeps and mops kitchen, dining room, and approaches. Keeps employee restrooms clean and sanitary. Refills disposable items, such as paper towels and soap, as necessary.  Replaces light bulbs as needed.
  • Maintains the cleanliness, order and sanitation of all coolers, freezers, the loading dock, and the food storeroom
  • Drives the department vehicles to make on-campus deliveries to inter-department locations, catered events, and composting facility. Communicates vehicle maintenance needs.
  • Responsible for accurately taking the weekly inventory for both Campus Dining and Catering
  • Be ready to take on extra duties, i.e. weekly cleaning list
  • Perform miscellaneous job-related duties as assigned; maintains and enforces the established energy conservation techniques and guidelines
  • Adheres to food safety and sanitation guidelines and regulations, and "clean as you go"; assists in the daily, weekly, and periodic cleaning and maintenance duties
  • Adheres to the policies and procedures of Campus Dining Services and The College of Wooster
  • Observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly
  • Assists with production, service, and cleanup of special functions on and off campus, as needed
  • Acts as a team player by supporting and encouraging co-workers; maintains two-way communication with management and co-workers; treats co-workers with respect.

 

SUPERVISORY RESPONSIBILITIES:  Limited (directs less experienced staff e.g. students)

 

LEVEL OF SUPERVISION RECEIVED:  Reports directly to Campus Dining Management

 

COMPETENCIES:      

  • Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
  • Interpersonal Skills - Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
  • Oral Communication - Speaks clearly in positive or negative situations; Listens and gets clarification; Responds well to questions; Participates in staff meetings.
  • Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.
  • Judgment - Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.
  • Motivation - Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence.
  • Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently.
  • Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
  • Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
  • Quantity - Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
  • Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
  • Adaptability - Adapts to changes in the work environment; Able to deal with frequent change, delays, or unexpected events.
  • Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when away from the assigned work area.
  • Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Completes tasks on time or notifies appropriate person.
  • Initiative - Volunteers readily; Looks for and takes advantage of opportunities; Asks for and offers help when needed.
  • Innovation - Generates suggestions for improving work.                              

 

QUALIFICATIONS: 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.

 

EDUCATION AND/OR EXPERIENCE: 

High School Diploma or GED required. Previous kitchen or short order cooking experience preferred.

 

LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.

 

MATHEMATICAL SKILLS:  Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rates, percentages, discounts.  Ability to perform these operations using units of weight measurement.

 

REASONING ABILITY: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions

 

OTHER SKILLS AND ABILITIES: 

  • Must be a neat worker, alert and dependable
  • Must have the ability to coordinate tasks to meet production deadlines
  • Good interpersonal skills with ability to take direction and work with others
  • Knowledge of and experience with the use and maintenance requirements for equipment including beverage machines, grills, fryers, slicers, choppers, mixers, and various hand tools
  • Skill in presenting and garnishing food

 

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 or walk up to 4 hours at one time for a total of 6-8 hours per day; Sit for no more than 1 hour during an 8 hour day; use hands to finger, handle, or feel; reach with hands and arms; talk, hear, taste, and smell. The employee is frequently required to stoop, kneel, or crouch; Lift or carry up to 20 pounds frequently (50% of the workday); Lift or carry up to 50 pounds occasionally (less than 15% of the workday); Push or pull using forces up to 100 pounds occasionally (less than 35 % of the workday). Frequently use hands for simple grasping, fine manipulation, pushing, or pulling (66% of the workday). Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day). Lift up to 20 pounds in a range of motions from floor to overhead.  Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc). Possess physical agility, full range of motion, and ability to maintain balance. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

 

WORK ENVIRONMENT:

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 is frequently exposed to wet and/or humid conditions and toxic or caustic chemicals. The employee is occasionally exposed to moving mechanical parts; fumes or airborne particles; outside weather conditions; extreme cold and extreme heat. The noise level in the work environment is usually moderate.

 

Equal Employment Opportunity Statement

It is the policy of The College of Wooster to not discriminate against any employee or applicant for employment, and to take affirmative action to employ and to advance in employment all persons, regardless of their status, and to base all employment decisions only on valid job requirements. This policy applies to all employment actions, including, but not limited to recruitment, hiring, upgrading, promotion, rates of pay or other forms of compensation and selection for training at all levels of employment. Employees of and applicants to The College of Wooster will not be subject to harassment, intimidation, threats, coercion, or discrimination because they have engaged or may engage in filing a complaint, assisting in a review, investigation, or hearing or have otherwise sought to obtain their

Contact Information

Phone:
330-263-2653

Job Summary


Employment Type:
Full Time Employee
Job type:
Regular Employment
Skill Based Partner:
No
Education Level:
High school graduate
Work Days:
Sun, Mon, Tue, Wed, Thu, Fri, Sat
Work Shift:
First
Job Reference Code
N/A
Salary
$12.00 - $0.00 /hour
Licenses / Certifications:
N/A
Display Recommended WorkKeys®Recommended WorkKeys®:
Applied Math: 4
Graphic Literacy: 3
Workplace Documentation: 3