Per-Diem Culinary Assistant

Responsibilities

• Perform various culinary duties to provide meals and services to students and guests following exact menu and recipe specifications with established practices and procedures.
• Food preparation, cook-to-order line service, station set-up, stocking, rotating product and maintaining a clean safe area following sanitation and food allergy regulations and safety standards.
• Operate various standard equipment; turbo vector, impinger, deck, rotisserie and convection ovens, slicers, mixers, choppers, flat-top and Panini grills, deep fryers, induction display cooking units, rice/pasta steamers.
• Assist in the set-up, execution and clean-up of catered events and perform other similar tasks as required or requested.

Requirements

• Annual certification training required in both ServSafe Food Safety and Food Allergy Awareness.

Qualifications

• Up to two years related work experience preferred.
• High School Diploma or equivalent required.
• Ability to frequently lift up to 25 pounds; occasionally lift up to 50-100 pounds with assistance.
• ServSafe Food Safety Certification or training is required. If training is not up-to-date, training/certification must be completed upon 3-6 months from date of hire.
• Food allergy training is essential and prior experience in special food allergy meal preparation is preferred. If a candidate does not have prior experience, the necessary training must be completed upon hiring.

Skills

• Frequent interaction with guests.
• Ability to work safely and effectively with various types of foods that may contain allergens.
• Excellent customer service and appropriate communication skills.

Benefits

Initial training will include a review of information, departmental responsibilities and a recap of the Food Allergy Program. Additional training must be completed on a yearly basis including Title IX harassment training and Security awareness training.

Pay

This is a per diem non-exempt position with a hourly rate of $18.00.

Schedule

Weekly Hours: 25
Annual Work Schedule: Determined by the manager for seasonal and temporary positions.