Starting hourly rate - $19.16

• Paid Time Off (including vacation, sick time, and 11 University holidays)
• Medical/Dental/Vision Insurance Benefits (Effective on your first day)
• Employee Child Care Assistance Program
• Employee Tuition Assistance
• Children’s Educational Assistance Plan (Up to a $20,000 tuition grant for college)
• Continued Career Development & Growth Opportunities
• Commuter Benefits Program (50% Transit Subsidy/NJ Transit Bus Pass/Carpool)
• Free Uniforms & Meals
• Retiree Medical Plans
• Employee Referral Program- Earn up to $500 Bonus
• Culinary Boot Camp

• Responsible for all levels of customer service and for maintaining the kitchen and stations in a clean, safe and orderly fashion.
• May assist in hot food production at the direction of a cook or RFSW during peak demand or for training purposes.
• Prepares items as requested by customers.
• Participates in taking, observing and recording food temperatures and equipment temperatures in accordance with HACCP policies and principles.
• Maintains the kitchen, kitchen equipment, and related areas in a safe and sanitary condition at all times. Reports any safety and sanitation hazards.
• Adheres to the policy of “clean as you go”.
• Assists in daily, weekly, and periodic cleaning and maintenance duties.
• Maintains the storage areas utilizing proper storage techniques, including enforcing a FIFO (first-in/first –out) policy for all food products.
• Is familiar with all food preparation procedures including the regular use of standardized recipes.
• Breaks down food items at the end of each day’s final meal period and properly stores them.
• Covers, labels, and dates all leftover food for storage.
• Alerts management to products, which are spoiled or otherwise inedible.
• Set up serving area prior to service according to established line set-up procedures and New Jersey State Health Codes and Regulations.
• Serves customers from a variety of food stations as assigned.
• Maintains neat appearance of service lines throughout meal including appropriate garnishing.
• Safely operates the dish machine to wash and clean all service ware being sure they are completely clean and dry before returning them to service.
• Returns clean dishes, pots and pans, and utensils to appropriate areas.
• This includes sorting and inspecting silverware. Participates in taking, observing and recording equipment temperatures in accordance with HACCP policies and principles.
• Washes pots and pans and returns to proper storage areas.
• Keeps the machines and work area clean and sanitary at all times, including de-liming of machines.
• Maintains dish room and observes all New Jersey State Health Codes and Regulations.
• Reports any malfunctioning equipment to management for repair.
• Watches for any safety and/or sanitary hazards. Corrects the hazard (i.e. mopping up spills) or reports it to management for correction and follow-through.
• Performs other tasks as directed by University management.

Experience

• Six months in a commercial or institutional food service setting (Preferred, not require).

Work Schedule Requirements/Information

• This is a twenty-six pay, 100% duty time Food Service Worker position.
• Flexibility, late nights, early mornings, weekends, holidays and work outside the unit may be required.
• The schedule may be changed due to business needs.
• This is an essential personnel position

Skills Required

• Ability to read, write and follow verbal and written instructions.
• Flexibility with scheduling. Weekend work and work outside unit required.
• Good interpersonal skills with ability to take direction and work with others.
• Must be able to learn prescribed methods.
• Must be able to work rapidly and efficiently during rush periods.
• Must be familiar with food service procedures.

Essential Job Functions:

• stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
• sit for no more than 2 hours during an 8 hour day, except for cashiers and card checkers who may sit for 2 – 4 hours at one time for a total of 4 – 6 hours per day;
• lift or carry up to 30 pounds in a range of motions from floor to overhead frequently (34 – 66% of the workday);
• lift or carry up to 50 pounds in a range of motions from floor to chest height occasionally (less than 33% of the workday);
• push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);
• use arms and hands for simple grasping, fine manipulation, pushing or pulling with forces up to 5 pounds continuously (67 – 100% of the workday) and up to 30 pounds frequently (34 – 66% of the workday);
• bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
• work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
• possess physical agility, full range of motion, and ability to maintain balance.