Dining Services Food Service Worker (9-Month)

Job Description Summary

As an integral member of the Dining Services team, the Dining Services Food Worker strives to foster a safe, collaborative, inclusive, and engaging experience for all students, faculty, staff, and community members at Saint Leo University. This position will be responsible for preparing a variety of foods according to customers’ orders or supervisor’s instructions. The position will need to follow all safety, food handling, and health standards. This position will be responsible for providing the highest level of customer service in an inclusive and caring environment.

Job Description

Duties and Tasks:
Note: The following duties are illustrative and not exhaustive.  The omission of specific statements of duties does not exclude them from the position if the work is similar or related or a logical assignment to the position.   Management may require incumbents to perform duties other than those contained in this document.

• Operates a cash register (or equivalent), receives payments for goods or services, processes change requests, and issues receipts or tickets to customers.
• Provides accurate ring of proper price look up (PLU) for sale items and/or accurate barcode scan.
• Provides the highest level of customer service in an inclusive and caring environment.
• Maintains proper security of cash, and all cash reporting paperwork.
• Understands and follows Saint Leo University cash-handling policies and procedures.
• Reads recipes/ or product directions.
• Estimates food requirements and portion/wrap food to prepare for patrons.
• Maintain clean and sanitated stations and equipment.
• Prepare food according to customers’ orders or supervisor’s instructions.
• Prepares, seasons, and cooks meats and vegetables using skill in frying, grilling and sautéing.
• Prepares, seasons, and cooks starches, vegetables and other side hot food items.
• Measures and mixes ingredients according to recipes provided by Dining Services staff.
• Deep fries, grills and sautés meats, fish, vegetables, and other foods.
• Observes and tests foods being cooked by tasting, smelling, and piercing.
• Follows all HACCP rules and regulations.
• Washes, peels, and cuts foods to prepare for cooking or serving.
• Stock serving areas and refrigerators.
• Tends to salad bars and buffets.
• Sets up and breakdown stations,
• Keeps records of temperatures and amounts of foods used.
• Covers, labels, and dates all leftover foods for storage.
• Attends trainings programs, classroom or virtual, as required.
• Performs other tasks as assigned or required.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:

Knowledge

• 0 to 2 years of related work experience.
• Knowledge of basic operation of equipment and cash-handling procedures preferred.
• Knowledge and appreciation for diverse populations of students with evidence of a commitment to inclusion.
• Demonstrated commitment to Catholic Benedictine values and the values of Saint Leo University

Skills

• Ability to interact with staff members, students, parents, and others in a professional manner.

Abilities

• High energy individual that excels in customer service and effectively engaging students, and staff.
• Ability to balance many tasks and responsibilities simultaneously and consistently meet or beat deadlines.
• Ability to provide a clean, safe, and caring working environment.
• Ability to work a flexible schedule, including nights and weekends. 

Physical Demands: 

• Will need to be able to stand for extended periods.
• Will need to be able to walk up/down multiple flights of stairs.
• Will need to be able to lift to 50 pounds.

EDUCATIONAL REQUIREMENTS / QUALIFICATIONS:

• High School diploma or equivalent or one year restaurant or industry experience.
• Equivalent experience in food service, restaurant, or café environments
• Any equivalent combination of education and experience and training that provides the required knowledge, skills, and abilities.

ENVIRONMENT: 

The work environment characteristics described here are a representation of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.  The term “qualified individual with a disability” means an individual with a disability who, with or without reasonable accommodation, can perform the essential functions of this position.
 

While performing the duties of this job, the employee is