Buffet & Dining Services Associate

Kellogg Center; Albion Township (MI); On-site; USD 17,000 - 22,000; Part time

Job summary

The State Room at Kellogg Center on MSU's campus is hiring a Dining Services Worker for a fast-paced, guest‑facing role. You will help maintain the buffet, serve guests, and support front‑of‑house and culinary teams.

The schedule is roughly 30 hours per week with a nine-month contract that may be renewed; hours may vary during peak events, including football weekends, and include mornings, days, and weekends.

Qualifications

• Casual knowledge of food ingredients and correct preparation and serving techniques.
• One-year satisfactory experience as a worker in a food related area or an equivalent combination of education and experience is desirable.
• Willingness to work a flexible shift is necessary.
• Standards of personal hygiene consistent with sanitation rules and regulations is necessary.
• Occasional lifting of 26 to 75 pounds is required.

Responsibilities

• Portion and serve food items from serving line, steam table, and over a counter.
• Prepare basic food ingredients for cooking and baking by performing such duties as: chopping, cutting, slicing, and grinding.
• Assists cooks and bakers by combining food ingredients as directed.
• Set up serving lines.
• Prepare food items such as salad dressing, salads, cold dishes, sandwiches, toasts, cereals, desserts, beverages, and snackshop items for serving.
• Finish food items for serving by garnishing, trimming, icing, unmolding, and transferring items to individual and serving dishes.
• Check and replenish food supplies as necessary for effective operation of serving lines, dining room, or service bar.

Skills

Food ingredients knowledge

Flexible scheduling

Hygiene standards

Physical stamina

Kitchen equipment experience

Job description

The State Room at Kellogg Center on MSU's campus is hiring a Dining Services Worker for a fast-paced, guest‑facing role. You will help maintain the buffet, serve guests, and support front‑of‑house and culinary teams.

The schedule is roughly 30 hours per week with a nine-month contract that may be renewed; hours may vary during peak events, including football weekends, and include mornings, days, and weekends.