| Position Title: | Dining Service Substitute Trainee | |
| Location: | Big Rapids (Main Campus) | |
| Department: | 51800 - Dining Overhead | |
| Advertised Salary: | $15.05 per hour | |
Benefits:
| N/A | |
| 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 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 preparing entrees and soups, short-order cooking, assisting with salad and bakery product preparation, warewashing and maintenance, and preparing 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; and 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 may not serve in this capacity for more than 1 year and may not return to this position after the 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
| |
| 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.
Ensure that food is palatable and appetizing.
Cook and handle food in accordance with safe food-handling and 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 food from storage areas.
Operate various kitchen equipment and machines, and utilize utensils.
Prepare food for serving and ensure 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 callâ€.
Remove trash, break down cardboard boxes, and assist in the University recycling efforts.
Train and direct the work of student employees in performing 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.
Carries out responsibilities in accordance with university policies and applicable laws.
Cultivates an environment of belonging that values, respects, supports, and celebrates individual similarities and differences, allowing students, faculty, and staff to thrive authentically.
Support, promote, and develop university student enrollment and retention initiatives.
Any other duties assigned within the position classification area. | |
| Marginal Duties/Responsibilities: | |
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