Shaw Culinary Platform Attendant

About the role

Join a vibrant campus community where your work directly impacts the daily lives of students and staff. We offer a supportive, team-oriented kitchen culture that celebrates diversity and values your unique contributions. This position provides steady hours, a fast-paced and energetic work environment, and excellent opportunities to build foundational culinary skills. If you enjoy interacting with people, love great food, and want to be part of a welcoming, inclusive team, this is the perfect place for you!

Responsibilities

• Prepare, organize, and supply food items across multiple dining stations, including salad bars, cold/hot stations, and to-order service areas.
• Set up, replenish, and maintain salad bars, hot/cold stations, and to-order service areas.
• Support cooks by combining ingredients, measuring portions, and assembling meals to order.
• Apply proper food handling, rotation, and storage techniques to eliminate waste and prevent spoilage.
• Serve meals directly to students, staff, and guests with a friendly and welcoming demeanor.
• Work effectively within a diverse workforce to maintain efficient dining hall operations.
• In the event of a university closure, modification, or suspension of operations due to snow or emergency condition, make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension.

Requirements

• Graduation from high school or equivalent combination of education and experience.
• One year of full time experience in food preparation and use of kitchen equipment.
• Knowledge of kitchen safety practices.
• Ability to read weights and measures and the ability to weigh and measure ingredients.
• Ability to add, subtract, multiply and divide whole numbers and fractions.
• Knowledge of various methods of food preparation including sautéing, display cooking, deep frying, grilling and steaming.
• Ability to properly use knives and standard kitchen equipment.
• Ability and skill to prepare items utilizing proper methods and production timing to assure freshly cooked products are ready for continuous service.
• Occasional lifting of 26 to 75 pounds.

Qualifications

• One year of satisfactory food service experience, or an equivalent mix of education and training.
• Ability to anticipate changes in services needs and shifting customer demands.
• Skilled at taking independent action to solve problems before they escalate.
• Highly adaptable to changing tasks, fast-paced environments, and schedule needs.

Schedule

• Monday through Thursday 7:30 a.m. - 4:00 p.m.
• Friday off.
• Saturday and Sunday 7:30 a.m. - 4:00 p.m., alternating weekends off.

Physical Demands

• Occasional lifting of 26 to 75 pounds.