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III. Qualifications:
High school diploma and a minimum of 3 years experience in commercial 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.
- Knowledge of proper use & care of dining service
equipment
- Ability to interact effectively with
customers and co-workers.
- Demonstrates helpfulness, and
respectfulness, is approachable and team oriented, builds strong working
relationships, diplomatic, and a positive work environment, is responsible,
honest, resolves conflicts appropriately, and is flexible.
- Demonstrate customer service skills
with a smile.
- Must adhere to the department policies
and procedures.
- Demonstrated ability to understand and
implement written and verbal directions to meet production, safety, sanitation
and health standards.
- Must be able to lift up to 50 lbs
pounds or less; must have manual dexterity. Ability to work in the kitchen
around a hot climate with stoves, ovens, and grills. Must be able to speak
clearly and listen attentively to lead workers and supervisors.
- Must have the ability to understand work instructions given in English,
either verbally or in writing. Must be service oriented (i.e. courteous and
professional) Must adhere to the department policies and procedures.
Additional Requirements
- Flexibility with schedule and work
assignments
- Compliance with safety and sanitation
standards and work rules
- Regular and consistent attendance
- Ability to work as a team member on a
diverse workforce
- Respectful and professional behavior
IV. Physical
Requirements
Walking: The ability to exert a reasonably paced mobility from
one point to another within a generally accepted time frame. Must be able to
recognize the conditions of the environment. Must have the ability to stand and
walk for an extended period of time.
- Bending:
Must have the ability to move and control one’s torso so items can be
picked up from a lower surface level.
Reaching: The ability
to stretch the body and extend arms to place or secure objects and commodities
at a distance above, to the side of, or below the normal standing level.
- Lifting: Must
have the ability to lift up to 50 lbs. Must be able to use body parts,
usually arms and hands (shoulders and back) to elevate an object or
commodity above its previous surface level
- Repetitive
Movement:
Ability to use body parts on a regular and
continuing basis to repeat the same motions for a reasonable period of
time without resting
- Stooping: Ability
to flex legs at the knee and move the upper body forward. Subject to wet floors, temperature
extremes and excessive noise. Ability to stand for prolonged periods of
time.
Additional Requirements:
- Flexibility
wit schedule and work assignments based on retail unit environment
- Compliance
with safety and sanitation standards and work rules
- Regular
and consistent attendance
- Ability
to work as a team member on diverse workforce
- Respectful
and professional behavior
V. English
Proficiency Requirements:
Must have 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
(i.e., MSDS sheets) and communicate effectively with customers (staff,
visitors, students) by listening and speaking clearly to them. Must be able to
read and understand recipes, production sheets and equipment usage information.
Job Code: 7288
Job Grade: A63
"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."