Dining Team Member - Sadler Dining Hall

About the role

Dining Team Member will be responsible for safely preparing, handling, and serving food to customers in accordance with health and safety standards. They will work as part of a team to ensure food is served efficiently, areas are kept clean and sanitary, and guests receive a high level of service.

Responsibilities

• Use and clean kitchen equipment, utilize kitchen utensils and clean kitchen surfaces
• Prepare and serve food, including but not limited to salads, sandwiches, grilled items and pizzas
• Operate POS terminals and collect payment from customers
• Assist with the setup and restocking of food service lines and beverage stations
• Maintain a clean, sanitary, and attractive work area that meets SU Food Services, County and State food safety standards
• Assist on serving lines as needed
• Take food to serving lines and replenish as needed
• Provide support and collaborate with catering and event staff for setting up events and refreshments, including seating and arranging various materials
• Maintain cleanliness in event spaces and monitor and replenish supplies
• Adhere to food safety guidelines and hygiene standards
• Perform other duties as required or assigned

Requirements

• Ability to read, write, and follow instructions
• Basic math skills
• Food service experience preferred
• Valid ServeSafe food handler's certification preferred (or must be obtained within 45 days of hire)
• Strong work ethic
• Good communication skills
• Ability to work in a fast-paced team environment
• Strict adherence to food safety regulations, including proper food storage, handling, temperature control, and sanitation procedures

Physical requirements

• Standing 85% – 100% of the shift
• Frequent bending at the waist; able to bend to below the knee
• Frequent stooping and/or crouching
• Frequent walking back and forth throughout the kitchen, stock room, and food service areas
• Frequent twisting and bending of head, neck and torso
• Full range of arm movement (extension, twisting, and bending of arm and shoulder, reaching overhead, stirring and mixing, wiping, etc.)
• Listening to and communicating with customers and staff
• Visual and cognitive capability sufficient to read, write and follow instructions and recipes, and complete service records and food production sheets
• Able to lift up to 30 lbs from the floor to waist height
• Able to lift up to 20 lbs overhead
• Able to lift and carry up to 50 lbs for a distance of up to 30 feet (e.g., carry food pans, large pizza trays with and without pizzas)
• Repetitive wrist movement (e.g., chopping, cutting, slicing, shredding, wiping, etc.)
• Wrist and finger dexterity (e.g., utilize fine motor skills; ability to use tongs, scissors, knives, and other utensils; write; use of small kitchen utensils)
• Able to push up to 50 lbs and pull up to 40 lbs
• Frequently work in conditions of extreme heat

Tools and equipment

• Mops, brooms
• POS terminals
• Slicers, fryers, ovens, mixers, steamers, kettles
• Other related tools and appliances