Under the direction of the Food Service Supervisor, performs a variety of duties in the preparation and serving large quantities of foods in the cafeteria; maintains food service facilities in a clean and sanitary condition; oversees operations supervises, trains, and provides work direction to student workers.  Performs other related duties as may be assigned.

 E = indicates essential duties of the position

• Perform a variety of duties in the preparation and serving large quantities of foods in the cafeteria; maintains food service facilities in a clean and sanitary condition. (E)
• Prepares grills, reheats or heats a variety of foods, assuring sanitation and safety measures are observed and food is served in an appetizing manner. (E)
• Takes food orders and prepares requested food items; serve and sells food to students and faculty. (E)
• Supervises, trains, and provides work direction to student workers. (E)
• Opens and closes facilities; stocks and replenishes cooking stations, grill area and salad bar; refill napkins, cups, ice, trays, condiments and other items as necessary. (E)
• Confers with the Food Service Supervisor regarding operations, problems, personnel, sales and other issues. (E)
• Trains and provides work direction to student workers involved in food preparation and service and kitchen clean up; assigns student workers according to volume and operations. (E)
• Maintains serving and display counters in a clean and orderly manner; stocks food display cases as required. (E)
• Fills in for Food Service Supervisor in her absence; assists with menu, catering, product ordering and receiving. (E)
• Serves as cashier in the absence of the cashier; collects money and makes change; solve issues or issues related to cashier operation; secures cash drawers and closes out cash registers. (E)
• Ensures proper food production and quality control of prepared foods. (E)
• Prepares and serves a wide variety of specialty food items for dinners, luncheons, meetings, banquets, coffees, and other special events; assists with catering, preparation of food, set-up and serving special events. (E)
• Operates a variety of food service equipment including slicer, chopper, mixer, fryer, oven, grill, beverage machines and others. (E)
• Performs other duties as may be assigned.

EDUCATION AND EXPERIENCE:  

Any combination equivalent to: graduation from high school, food handlers certificate and two years of increasingly responsible high volume and quality food service preparation and experience.

KNOWLEDGE OF: 

• Principles of training and providing work direction.

• Methods of preparing and serving food in large quantities.

• Sanitation and safety practices related to cooking and serving food.

• Basic math and cashiering skills.

• Standard kitchen equipment, utensils and measurements.

• Basic record-keeping techniques.

• Weights and measures used in cooking.

• Oral and written communication skills.

• Methods of cleaning and maintaining food preparation and service areas, utensils and equipment in a clean and sanitary condition.  

ABILITY TO: 

• Perform supervisory duties in the cafeteria.

• Train and provide work direction to student workers as assigned.

• Prepare, serve and sell food in the cafeteria.

• Maintain food service equipment and facilities in a clean and sanitary condition.

• Make change quickly and accurately.

• Add, subtract, multiply and divide quickly and accurately.

• Wash, cut, slice, grate, mix and assemble food items and ingredients.

• Operate a variety of kitchen equipment safely and effectively.

• Understand and follow oral and written directions.

• Lift objects weighing up to 50 pounds.

• Operate a cash register and make change accurately.

• Establish and maintain cooperative and effective working relationships with others.

• Follow health and sanitation requirements.

WORK DIRECTION, LEAD AND SUPERVISORY RESPONSIBILITIES:  Supervise, train, and provide work direction to hourly and student workers.

CONTACTS: Co-workers, student workers, vendors, repair and security personnel, other departmental personnel. 

PHYSICAL EFFORT: 

• Lifting moderately heavy objects.

• Standing for extended periods of time.

• Dexterity of hands and fingers to operate kitchen equipment.

• Bending at the waist.

• Serving customers.

• Carrying, pushing or pulling trays and carts.

WORKING CONDITIONS:   

• Food service environment. 

• Heat from ovens.

• Handling hot foods and objects.

• Exposure to cleaning chemicals and liquids.

• Application
• Current resume
• Letter of intent that addresses minimum and desirable qualifications.
• Scanned copy of official transcripts with required degree(s). Foreign transcripts and degrees require official certification of equivalency to U.S. transcripts and degrees by a certified U.S. review service at the time of application and must identify graduate level coursework.

• Each recruitment is conducted independently from others; therefore, interested parties need to submit separate complete application packages for each position they apply. 
• Applicants may be subject to passing an examination (written/technical), as appropriate to the requirements of the position. 
• Residency within a reasonable geographical area of the college may be necessary.
• Travel expenses for pre-employment interviews and employment processing will not be authorized.