Food Service Worker III-Continuing

·       A minimum of 2 years’ experience in kitchen preparation and cooking, with an understanding of proper food handling and safety, knowledge of safety and sanitation standards, and culinary fundamentals (i.e. knife skills, HACCP, methods of cooking, etc.

·       Ability to work independently and as a cooperative team member.

·       Must be service-oriented, courteous and professional.

·       Ability to interact effectively with customers and co-workers.

·       Must adhere to the department policies and procedures.

 ENGLISH PROFICIENCY REQUIREMENTS:

Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.

Ability to stand for prolonged periods, reach, lift, bend, kneel, stoop, climb, push and pull items. Physical agility critical to perform essential job functions. Lift up to 25 lbs pounds must have manual dexterity. Ability to work around hot equipment (stoves, grills, ovens).

Working Conditions and Frequency of Occurrence:

Ø  Extreme Temperature Changes          (10%-30%)

Ø  Hand and Finger Dexterity                 (10%-40%)

• Up to 10 Pounds                     (30%-60%)
• Up to 25 Pounds                     (20%-50%)
• Up to 50 Pounds                     (10%-20%)
• Over 50 Pounds                      (5%-10%)

"Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of the job."