Dining Senior Food Service Worker
for sections: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections that have real specific content. We must preserve all substantive info, not invent or summarize away detail. Remove boilerplate, navigation, legal, EEO, etc. Also remove application instructions, duplicated lines, cookie/navigation/legal/EEO/equal-opportunity/scam-warning boilerplate. Also remove "How To Apply" etc. Also remove "INITIAL REVIEW DATE" etc? That's metadata; we can fold minor metadata into a short
or drop it. The posting includes IRD date; we could include as a short paragraph maybe under a generic "About the role"? But we should not create headings for metadata. We can include a
with IRD info maybe under About the role? But we need to decide sections. We have content: Benefits (medical, dental, vision, retirement, life, legal, pet, paid holidays, vacation, sick leave, meal allowance). Also "Benefits Level Eligibility: Full benefits". So we can have Benefits section. Pay: "Budgeted Salary: $26.59/hourly". Also "Under California law...". So we can have Pay section. Schedule: "Full-time, FixedPercentage of Time: 100%, 40 Hours per WeekDays of the Week: To be determined and details to be discussed at the interviewShift Includes: Day, Evenings Night, Weekends, to be determined and discussed at the interview Employee Classification: Partial Year Career, Furlough to be determined and details to be discussed at the interview Job End Date: None Work Location: UC Santa Cruz Main Campus Union Representation: Service Employees (SX) Job Code Classification: FOOD SVC WORKER SR (005651) Travel: Never or Rarely". So schedule info includes hours, shift includes day/evenings/night/weekends TBD. So we can have Schedule section. About the role: Could include job summary, department overview, etc. The posting includes "Job Summary This is an umbrella title...". Also "Department Overview". Also "About Uc Santa Cruz". We can combine into About the role section. Responsibilities: The job duties broken down: 60% - Daily Operations, 20% - Safety and Sanitation, 15% - General Maintenance. Also there may be other percentages? The total is 95%? maybe missing 5%? But we can list duties as bullet list. Requirements/Qualifications/Skills: The posting does not list explicit requirements or qualifications besides maybe experience implied? It doesn't list specific qualifications. So we should not create those sections if no specific content. The instruction: "include a section ONLY when the posting has real, specific content for it — never emit a heading followed by filler/placeholder text". So we should omit Requirements, Qualifications, Skills if not present. Thus we will have sections: About the role, Responsibilities, Benefits, Pay, Schedule. We need to use
for each section heading. Use - for any list of duties/requirements/benefits. Use
for prose.
We must preserve ALL substantive information; do not invent or summarize away detail. So we need to include all details from the posting, but we can condense into prose or lists as appropriate, but must not lose info. However we must not invent or summarize away detail; we can rephrase but must keep all info. That's tricky: we need to keep all specifics like benefit items, salary, hours, shift includes, etc. We can list them.
We need to remove boilerplate like "How To Apply", "INITIAL REVIEW DATE", "NOTE:", etc. Also remove "Application materials cannot be accepted outside of the jobs portal." etc. Also remove "More information can be found at: https://dining.ucsc.edu" maybe keep as part of About the role? It's substantive? It's a link; maybe we can keep as part of About the role but it's not essential. The instruction: remove cookie/navigation/legal/EEO/equal-opportunity/scam-warning boilerplate, duplicated lines, and application instructions. The link is not boilerplate; it's more info. Could keep.
We also need to remove duplicated lines. There's some duplication in the duties text; we need to preserve but not duplicate. We'll need to parse the duties and produce a concise but complete list without repeating same sentences.
Let's extract substantive content:
- Job Summary: "This is an umbrella title for many food service positions in the kitchens, serveries and dining rooms. Under supervision, the Senior Food Service Worker performs a variety of semi-skilled and skilled food preparation, serving, maintenance, and safety and sanitation functions in the kitchen or dining area. Incumbents may serve in a lead capacity with less experienced staff."
- Department Overview: description of DSAS, CHES, etc. We'll need to keep that.
- About UC Santa Cruz: description of university.
- Benefits: list: Medical, Dental & Vision Care Insurance Plans, UC Retirement Plans, Group Term Life Insurance, Legal Insurance, Pet Insurance, Paid Holidays plus accrued vacation and sick leave, Meal Allowance. Also "Benefits Level Eligibility: Full benefits".
- Pay: Budgeted Salary: $26.59/hourly. Also note about UC required to post reasonable estimate; salary shown is budgeted amount the University reasonably expects to pay and the salary extended should not exceed this posted amount.
- Schedule: Full-time, Fixed Percentage of Time: 100%, 40 Hours per Week. Days of the Week: To be determined and details to be discussed at the interview. Shift Includes: Day, Evenings, Night, Weekends, to be determined and discussed at the interview. Employee Classification: Partial Year Career, Furlough to be determined and details to be discussed at the interview. Job End Date: None. Work Location: UC Santa Cruz Main Campus. Union Representation: Service Employees (SX). Job Code Classification: FOOD SVC WORKER SR (005651). Travel: Never or Rarely.
- Responsibilities/Duties: broken down into percentages:
60% - Daily Operations: list tasks:
- semi-skilled tasks for hot and cold food production including but not limited to, cutting and preparing foods by hand or by using mechanical equipment.
- Sets up food service lines by arranging foods or desserts, setting up the salad bar and stocking and preparing beverages; serves customers; collects, washes and stacks clean dishes.
- Cleans and scrubs pots and pans; operates complex automatic dishwashing equipment.
- Cleans conveyors, racks and sets up trays; cleans and mops floors in kitchen, food service area and dining room; may serve customers in a restaurant; May serve as a work leader for a small group of other senior food service workers, replenishes dry storage bins, and cleans equipment and sinks in the kitchen areas.
- Assists in meal set-up for hot and cold items and assists in producing dessert set-ups for various meals.
- Incumbent may prepare basic hot and cold sauces; demonstrate appropriate and effective food presentation and merchandising techniques in display of food and other service presentations (decorations and decorating).
- Follows menus, production sheets and recipes accurately measuring or weighing food ingredients, operates mixer, slicer, chopper, grills, pizza ovens, ovens, induction burners, steamers, steam jacket kettles, garbage disposal, and uses knives and other utensils and equipment.
- Receiving Duties: Under supervision of the Unit Manager and direction of the Senior Storekeeper, performs general receiving duties, including but not limited to: validating invoices, weighing items, etc.
- Receives and inspects all food supplies.
- Stores all items in specified areas in accordance with HACCP guidelines.
- Dates and rotates all inventory items using the FIFO (First In, First Out) Principles.
- Assists management with inventory and ordering.
- Organizes and cleans all storage spaces.
- Dining Room Work:
-- May assist in set up of food service areas.
-- Distributes prepared food on time for specific meals in service areas and restocks food into serving areas as needed.
-- Fills cold wells with ice, restocks dining room area with trays, dishes, silverware, napkins, maintains self- service areas (beverages, salads, bread, desserts, soft serve, etc.).
-- Returns unused food from serving area.
-- Labels leftover food and ensures proper storage.
-- Maintains cleanliness of designated work areas at all times including cleaning cold wells, food warmers, countertops, refrigerators, toasters, sinks, etc.
-- May make sandwiches to order, or in advance.
-- Demonstrates appropriate and effective food presentation and merchandising techniques in the display of food and other service presentation including napkin folds, decorations, and decorating.
- Server:
-- Serves meals using portion control techniques as instructed by supervisor and follows basic principles of safety and sanitation of food service.
-- Properly plates and serves food on serving line.
-- Answers questions about food being served and serves food to customers in a pleasant, courteous and efficient manner.
-- Restocks supplies of food as needed and maintains cleanliness of designated work areas at all times.
-- Ensures that correct utensils are used for serving and that portioning is appropriate.
-- As a team leader, may direct student staff and staff employees on the serving line.
-- Ensures that all shift assignments are covered and gives breaks.
-- Monitors and maintains customer service standards and resolves any customer service concerns.
-- May direct and train staff in hand washing, appropriate uniform wear and in ensuring that staff does not engage in eating or drinking outside of approved areas.
-- May oversee front of the house set-ups.
- Dishwasher Duties:
-- May oversee a small team of dishwashers and direct their work in breaking down soiled dining trays, appropriately pre-rinsing, washing by hand or loading the dishwasher with soiled trays, dishes, glasses, utensils and flatware.
-- Oversees and/or performs the operation and unloading of the dishwasher using correct procedure of safety and sanitation.
-- Ensures the correct sorting, stacking, and placement of clean dishes, flatware, glassware, trays, and utensils into proper transporting equipment.
-- Operates, maintains, and cleans the dishwasher, garbage disposal, mops, brooms, and tray conveyor devices.
-- Restocks supply of clean dishes and utensils in dining room.
-- May also wash pans and utensils used in the kitchen.
-- Cleans food preparation areas and operates specialized pot cleaning equipment if available.
-- Distributes dishes, glassware, flatware, trays and utensils to service areas during and following meal services.
-- Returns empty carts, equipment and other related items to the dish room.
-- Maintains cleanliness of work areas and all self-service areas.
20% - Safety and Sanitation:
- Ensures food is held and loaded at safe temperatures.
- Ensures that HACCP Guidelines are followed closely in maintaining temperatures of perishable products.
- On a daily basis, records temperatures of all refrigerators, freezers, and maintains records for three months.
- Maintains work rule standards and policies regarding employee uniforms, personal appearance, and hygiene.
- Ensure compliance with all regulation mandated by local, state and federal agencies in regards to safety, health and sanitation regulations.
- May clean restrooms to include but not limited to washing sinks, counters, walls, and mirrors. Washes commodes and urinals and mops floors as per current practice and procedure.
- At closing and as directed, cleans all equipment, countertops and tabletops; empties all trash, recycling, and compost cans; pulls floor mats and places chairs on top of tables.
- Sweeps kitchen floors, mops floors, and cleans out drains.
- Ensures the cleanliness, safety and sanitation of designated work areas and large and small equipment and utensils used in food production and service.
- Works in a safe and responsible manner while
for prose. We must preserve ALL substantive information; do not invent or summarize away detail. So we need to include all details from the posting, but we can condense into prose or lists as appropriate, but must not lose info. However we must not invent or summarize away detail; we can rephrase but must keep all info. That's tricky: we need to keep all specifics like benefit items, salary, hours, shift includes, etc. We can list them. We need to remove boilerplate like "How To Apply", "INITIAL REVIEW DATE", "NOTE:", etc. Also remove "Application materials cannot be accepted outside of the jobs portal." etc. Also remove "More information can be found at: https://dining.ucsc.edu" maybe keep as part of About the role? It's substantive? It's a link; maybe we can keep as part of About the role but it's not essential. The instruction: remove cookie/navigation/legal/EEO/equal-opportunity/scam-warning boilerplate, duplicated lines, and application instructions. The link is not boilerplate; it's more info. Could keep. We also need to remove duplicated lines. There's some duplication in the duties text; we need to preserve but not duplicate. We'll need to parse the duties and produce a concise but complete list without repeating same sentences. Let's extract substantive content: - Job Summary: "This is an umbrella title for many food service positions in the kitchens, serveries and dining rooms. Under supervision, the Senior Food Service Worker performs a variety of semi-skilled and skilled food preparation, serving, maintenance, and safety and sanitation functions in the kitchen or dining area. Incumbents may serve in a lead capacity with less experienced staff." - Department Overview: description of DSAS, CHES, etc. We'll need to keep that. - About UC Santa Cruz: description of university. - Benefits: list: Medical, Dental & Vision Care Insurance Plans, UC Retirement Plans, Group Term Life Insurance, Legal Insurance, Pet Insurance, Paid Holidays plus accrued vacation and sick leave, Meal Allowance. Also "Benefits Level Eligibility: Full benefits". - Pay: Budgeted Salary: $26.59/hourly. Also note about UC required to post reasonable estimate; salary shown is budgeted amount the University reasonably expects to pay and the salary extended should not exceed this posted amount. - Schedule: Full-time, Fixed Percentage of Time: 100%, 40 Hours per Week. Days of the Week: To be determined and details to be discussed at the interview. Shift Includes: Day, Evenings, Night, Weekends, to be determined and discussed at the interview. Employee Classification: Partial Year Career, Furlough to be determined and details to be discussed at the interview. Job End Date: None. Work Location: UC Santa Cruz Main Campus. Union Representation: Service Employees (SX). Job Code Classification: FOOD SVC WORKER SR (005651). Travel: Never or Rarely. - Responsibilities/Duties: broken down into percentages: 60% - Daily Operations: list tasks: - semi-skilled tasks for hot and cold food production including but not limited to, cutting and preparing foods by hand or by using mechanical equipment. - Sets up food service lines by arranging foods or desserts, setting up the salad bar and stocking and preparing beverages; serves customers; collects, washes and stacks clean dishes. - Cleans and scrubs pots and pans; operates complex automatic dishwashing equipment. - Cleans conveyors, racks and sets up trays; cleans and mops floors in kitchen, food service area and dining room; may serve customers in a restaurant; May serve as a work leader for a small group of other senior food service workers, replenishes dry storage bins, and cleans equipment and sinks in the kitchen areas. - Assists in meal set-up for hot and cold items and assists in producing dessert set-ups for various meals. - Incumbent may prepare basic hot and cold sauces; demonstrate appropriate and effective food presentation and merchandising techniques in display of food and other service presentations (decorations and decorating). - Follows menus, production sheets and recipes accurately measuring or weighing food ingredients, operates mixer, slicer, chopper, grills, pizza ovens, ovens, induction burners, steamers, steam jacket kettles, garbage disposal, and uses knives and other utensils and equipment. - Receiving Duties: Under supervision of the Unit Manager and direction of the Senior Storekeeper, performs general receiving duties, including but not limited to: validating invoices, weighing items, etc. - Receives and inspects all food supplies. - Stores all items in specified areas in accordance with HACCP guidelines. - Dates and rotates all inventory items using the FIFO (First In, First Out) Principles. - Assists management with inventory and ordering. - Organizes and cleans all storage spaces. - Dining Room Work: -- May assist in set up of food service areas. -- Distributes prepared food on time for specific meals in service areas and restocks food into serving areas as needed. -- Fills cold wells with ice, restocks dining room area with trays, dishes, silverware, napkins, maintains self- service areas (beverages, salads, bread, desserts, soft serve, etc.). -- Returns unused food from serving area. -- Labels leftover food and ensures proper storage. -- Maintains cleanliness of designated work areas at all times including cleaning cold wells, food warmers, countertops, refrigerators, toasters, sinks, etc. -- May make sandwiches to order, or in advance. -- Demonstrates appropriate and effective food presentation and merchandising techniques in the display of food and other service presentation including napkin folds, decorations, and decorating. - Server: -- Serves meals using portion control techniques as instructed by supervisor and follows basic principles of safety and sanitation of food service. -- Properly plates and serves food on serving line. -- Answers questions about food being served and serves food to customers in a pleasant, courteous and efficient manner. -- Restocks supplies of food as needed and maintains cleanliness of designated work areas at all times. -- Ensures that correct utensils are used for serving and that portioning is appropriate. -- As a team leader, may direct student staff and staff employees on the serving line. -- Ensures that all shift assignments are covered and gives breaks. -- Monitors and maintains customer service standards and resolves any customer service concerns. -- May direct and train staff in hand washing, appropriate uniform wear and in ensuring that staff does not engage in eating or drinking outside of approved areas. -- May oversee front of the house set-ups. - Dishwasher Duties: -- May oversee a small team of dishwashers and direct their work in breaking down soiled dining trays, appropriately pre-rinsing, washing by hand or loading the dishwasher with soiled trays, dishes, glasses, utensils and flatware. -- Oversees and/or performs the operation and unloading of the dishwasher using correct procedure of safety and sanitation. -- Ensures the correct sorting, stacking, and placement of clean dishes, flatware, glassware, trays, and utensils into proper transporting equipment. -- Operates, maintains, and cleans the dishwasher, garbage disposal, mops, brooms, and tray conveyor devices. -- Restocks supply of clean dishes and utensils in dining room. -- May also wash pans and utensils used in the kitchen. -- Cleans food preparation areas and operates specialized pot cleaning equipment if available. -- Distributes dishes, glassware, flatware, trays and utensils to service areas during and following meal services. -- Returns empty carts, equipment and other related items to the dish room. -- Maintains cleanliness of work areas and all self-service areas. 20% - Safety and Sanitation: - Ensures food is held and loaded at safe temperatures. - Ensures that HACCP Guidelines are followed closely in maintaining temperatures of perishable products. - On a daily basis, records temperatures of all refrigerators, freezers, and maintains records for three months. - Maintains work rule standards and policies regarding employee uniforms, personal appearance, and hygiene. - Ensure compliance with all regulation mandated by local, state and federal agencies in regards to safety, health and sanitation regulations. - May clean restrooms to include but not limited to washing sinks, counters, walls, and mirrors. Washes commodes and urinals and mops floors as per current practice and procedure. - At closing and as directed, cleans all equipment, countertops and tabletops; empties all trash, recycling, and compost cans; pulls floor mats and places chairs on top of tables. - Sweeps kitchen floors, mops floors, and cleans out drains. - Ensures the cleanliness, safety and sanitation of designated work areas and large and small equipment and utensils used in food production and service. - Works in a safe and responsible manner while