Position Overview:
The minimum starting salary for this position is $15.00 per hour. Primary Function: Responsible for the service, storage, presentation, and transportation of food. Maintain the cleaning, sanitation, supply, and general upkeep in all aspects of the dining operation and Catering Events. Move tables and chairs, and catering equipment to set up and break down catering and dining hall events. The assignment will be unit-specific for a retail location, catering, and board operations. Career Band: NE3
Position DescriptionTypical Duties & Responsibilities:
Assists the Management staff with all aspects of the dining and catering program. Ensure proper timing, quality, and consistency of all dining and catering events, including but not limited to: moving tables, chairs, and assisting with table settings. Ensure that dining and catering equipment is maintained and properly operated, including but not limited to: vehicles, serviceware, and other University property. Ensure food safety and sanitation (ServSafe) standards are followed and maintained before, during, and after service. Ensure that all food is presented in an appealing manner throughout the entire service period. Supports the management team in reducing food waste and supply waste. Prepare individual portions of salads, sandwiches, fruit cups, and other similar items. Maintain production logs and record temperatures of food regularly as instructed by management. Set up the dish machine, fill the dish machine tanks, and check chemical levels in preparation for washing dishes. Load and unload dishes, glasses, flatware, and catering equipment safely and securely into catering vehicles for transport. Transport clean dishes, glasses, and flatware to shelves/stations for use. Set up garbage cans to receive trash and compost bins for compostable materials. When trash cans are full, bring trash to the compactor. Sweep and mop the dish room, dining room, and serving area floors. Wash doors, walls, and windows as directed. Wash pots and pans in the three-compartment sink. Set up a compartment sink in accordance with the manufacturer's recommendations, ServSafe, and TN Health Dept. standards. Clean and maintain dining room tables and floors. Maintain catering standards. Other duties as assigned. Machines & Equipment Used: Catering Specific Equipment: rolling hot boxes, ice bins, box trucks, liftgates, vans, LSVs, hand trucks, chair dollies, table dollies, food dollies, chafing fuel, butane lighters, portable propane cooking equipment, and rolling racks. Equipment in an institutional kitchen: combi ovens, chargrill, fryer, kettles, food processors, griddle, hot hold, cold hold, induction cookers, steam table lines, propane grill, dish machine, tray return conveyor system, beverage machines, floor cleaning machine, various knives, cutting boards, slicers, and dicers. Budgetary Responsibility: None Personal Interaction/Communication: Student Contact: Limited interaction with students at catered meals Internal: Regular interaction with staff, faculty, and guests External: Regular interaction with guests, alumni, and other members of the campus community.
Attributes of a Successful CandidateEducation: Some high school coursework; High School Diploma or GED preferred. Experience: Entry-level position - previous food service/banquet experience is preferred. Job Related Skills: Time management skills, ability to work independently, and stand for long period of time, bend at the knees, and make repetitive hand movements. Lift and carry objects up to 50 lbs and more with assistance. Licenses & Certifications: ServSafe food handler and allergy certification must be obtained within six months of hire date. Will become Sewanee Driver certified.
Supplemental InformationConfidential Information: Related personnel information Working Environment: High volume kitchen, remote catering event sites, catering sites can be outdoor/indoor events in all types of weather, heavy equipment, cold storage, hot storage, sometimes slippery floors, loading docks and truck beds, high volume, fast-paced work environment Physical Requirements: Must be able to stand for extended periods of time Must be able to walk for extended periods of time Must be able to lift between 21-50 pounds (Medium work) Must be able to carry between 21-50 pounds (Medium work)
