Dining Services Trainee

Dining Services Equipment Operator Cleans and fills Dining Services equipment, maintains facility cleanliness. Also, prepares and serves dining areas and other duties as described below. Essential Duties And Responsibilities include the following. Other duties may be assigned. Set up and operation of entire dishroom, including all ware-washing equipment and processes including but not limited to dish machine, pot washers, scraping stations, accumulator, and all other associated equipment. Notify supervisor of malfunctioning equipment Ability to set up, clean, and operate all necessary equipment Fill milk urns, ice bins, water coolers and change soda/beverage tanks when needed Responsible for sweeping, scrubbing, vacuuming, and mopping floors throughout the facility when needed or as assigned Daily cleaning of all equipment and areas as assigned Clean exhaust hoods, including filters, when necessary or assignedAssist with receiving and storage of all food and non-food items Assist with delivery, setup, and staffing of catered events as assigned Filter grease daily as assignedAssist in bleaching dishes and burnishing silver, washing walls, ceilings and baseboards Interact with customers in a courteous and friendly manner Perform custodial-type work if assigned within the dining halls and SpaExtra duties in cleaning and food preparation may be assigned by a supervisor Ability to speak and listen effectively with supervisors, customers, and employees of the College Establish and maintain a high level of customer service Assist with setup, serving, and cleaning of any station as assigned Take, prepare, and serve orders for patrons Merchandise and ensure correct signage for assigned station Greet guests, check ID's and sell guest tickets as assigned; complete sales on POS system as appropriate Stock display cases and reach-in refrigerators Stock items for sale or service Clean and fill beverage machines, beverage stations and insure that appropriate cups, glasses and utensils are available at all times of service Responsible for dining room cleanliness and appearance, to include, but not limited to, tables; chairs in an orderly fashion; pick up napkins, papers, and any other large items off floor Sort silverware and fill dispensers, maintaining supply of clean dishes at service points, fill salt and pepper shakers, fill napkin dispensers Clean refrigerators, freezers, and all equipment used Cover, date, and label all food items to be stored Assist in food production in any area of Dining Services as assignedAssist in special events/catering events as assigned Set up infirmary orders and assist in delivery Responsible for cleanliness and organization of items stored in buffets/closets and in central receiving Take care of washing and drying all laundry and store in proper places when assigned Frequently check and record temperatures of food throughout the day in accordance with Dining Services policies and New York State Board of Health Policies Clean carts, bleach dishes, trays, glasses, burnish silver, polish silver, and other special event items Work within his/her area as assigned by supervisor Confer with supervisor as to extra duties in food preparation and cleaning in assigned area Scrub chairs, tables, and all equipment weekly Interact with customers and employees in a courteous and professional manner

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities, or those who are not physically able, to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk, sit; use hands to finger, handle, or feel; reach/lift with hands and arms; push/pull; climb or balance; stoop, crouch; talk, hear, taste and smell. The employee must regularly lift and/or move up to 30 pounds with appropriate equipment and assistance. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; extreme hot and/or cold conditions; moving mechanical parts; frequent exposure to fumes or airborne particles, toxic or caustic chemicals. The noise level is usually moderate to loud. Must be at least age 16, and follow the New York State Department of Labor restrictions Understand proper use of chemicals used in the performance of duties and familiarity with the Chemical Material Safety Data Sheets (MSDS) College reserves the right to reassign all personnel as necessary in the event of an absence or an emergency May be required to attend employer-sponsored classes or seminars aimed at developing or improving skills May be required to work overtime or weekends with minimal notice Understand and comply with New York State Health Codes in performance of duties May be required to attend knife and equipment training sponsored by Skidmore College Dining Services

Skidmore College is committed to being an inclusive campus community and, as an Equal Opportunity Employer, does not discriminate in its hiring or employment practices on the basis of race, color, creed, religion, gender, age, national or ethnic origin, physical or mental disability, military or veteran status, marital status, sex, sexual orientation, gender identity or expression, genetic information, predisposition or carrier status, domestic violence victim status, familial status, dating violence, or stalking, or any other category protected by applicable federal, state or local laws. Employment at Skidmore College is contingent upon an acceptable background check result.