| Position Title: | Dining Service Substitute Trainee (9-Month) | |
| Location: | Big Rapids (Main Campus) | |
| Department: | 51800 - Dining Overhead | |
| Advertised Salary: | $15.05 per hour, plus comprehensive benefit package (health care, vacation, etc.) | |
| FLSA: | Non-Exempt | |
| Temporary/Continuing: | Temporary | |
| Part-Time/Full-Time: | Full-Time | |
| Union Group: | N/A | |
| Term of Position: | 9 Month | |
| At Will/Just Cause: | At Will | |
| Summary of Position: | This temporary (9-month) full-time position provides support in food service production by assisting in food preparation and other service needs in dining, working up to 40 hours a week. Duties will include preparation of entrees and soups, short order cooking, assisting with salad and bakery product preparation, ware-washing and maintenance, and preparation of service areas. Individuals in this position will be exposed to all food types (ex. shellfish, peanuts, & fruit) in an environment where industrial strength cleaners are used. Work hours may vary and you may be required to be on-call. Employees must be able to interact with students, staff, faculty and patrons; project a positive image; communicate effectively with others in a manner that demonstrates a desire to provide great customer service and reflects an awareness of the customers' needs. Individuals hired as a Dining Service Substitute Trainee (9-month) may not serve in this capacity more than 9 months and may not return to this position after the 9-month assignment has ended. | |
| Position Type: | Staff | |
| Required Education: | High school diploma or GED equivalency. | |
| Required Work Experience: | None required | |
| Required Licenses and Certifications: | | |
| Physical Demands: | - Bending
- Carrying
- Moving
- Reaching
- Twisting
- Balancing
- Lifting
- Pulling/Pushing
- Repetitive Movement
- Standing
- Push/pull carts weighing a maximum of 125 pounds.
- Lift a minimum of 15 pounds and frequently up to 50 pounds.
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| Additional Education/Experiences to be Considered: | The knowledge to operate various commercial kitchen equipment, utensils, and machines is preferred. Six months of experience in commercial food preparation and kitchen work is preferred. | |
| Essential Duties/Responsibilities: | Assist other food service employees as needed.
Assure that food is palatable and appetizing.
Cook and handle food according to safe food handling/sanitary requirements following departmental sanitation policies.
Interact with customers and staff in a polite, friendly and courteous manner.
Maintain equipment, pots, pans, utensils, and work area in a clean, orderly, and sanitary condition following departmental sanitation policies.
Minimize food waste. Follow departmental sustainability guidelines.
Obtain foods from storage areas.
Operate various kitchen equipment and machines, utilize utensils.
Prepare food for serving and assure continued food availability.
Prepare foods using recipes generated from the computerized menu management system.
Respond to special dietary requests.
Set up and maintain food preparation area, food serving and display areas in an attractive and sanitary manner.
To work various; shifts, stations, and scheduled hours. Duties may include working weekends, holidays, and being “on call”.
Remove trash, break down cardboard boxes, and assist in the University recycling efforts.
Train and direct the work of student employees in the performance of the characteristic duties. Carry out these responsibilities in accordance with University policies and applicable laws.
Maintain safety and sanitation standards in all duties and responsibilities.
Report to immediate supervisor and/or designee.
Demonstrates an understanding of diversity, equity, and inclusion, especially in working relationships with students, faculty, staff and community members.
Any other duties assigned within the position classification area. | |
| Marginal Duties/Responsibilities: | | |
| Skills and Abilities: | Able to communicate effectively.
Able to interact with the public in a friendly, polite, and courteous manner.
Ability to learn how to cook a variety of foods in large and small quantities.
Ability to follow safety and sanitation standards and practices.
ability to keep accurate records and perform basic mathematical calculations.
Ability to read, understand, and follo
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