Campus Dining Retail Lead — Beverages & Menu Prep

Columbia University in the City of New York; New York (NY); Hybrid; USD 19,000 - 32,000; Full time

Job summary

Columbia University’s Dining Services is seeking a Retail Worker to provide leadership for service and to prepare beverages and menu items for customers at the John Jay Food Truck.

The role involves performing general food service duties, counter service, and sanitation, with a 40-hour weekly schedule and a regular, non-temporary status. It operates within a union environment and uses standard dining equipment.

Qualifications

• High School diploma and/or its equivalent.

Responsibilities

• Performs general food service work involving varied counter service tasks, preparation of food and sanitation duties.
• Produces and serves the menu of the day as assigned.
• Prepares and bakes a variety of oven-ready bread items according to the manufacturer's directions and standards.
• Orders, receives and stores necessary food supplies, and maintains related records.
• Complies with the rules of Dining Services in regard to production and serving.
• Cleans, prepares, and maintains order in the areas as assigned by the manager, and equipment used on the job.
• Uses and maintains tools and equipment in a proper manner, including but not limited to steamtables, coffee brewing equipment, fountain machines, and food display cases.
• Sweeps and light mops floors, removes trash.
• Receives customer orders, customer payments, and service tables as required.
• Observes safety standards and practices.
• Performs related duties as required or assigned within job classification.

Skills

Customer service

Food service

Education

High School diploma

Tools

Steamtables

Coffee brewing equipment

Fountain machines

Food display cases

Job description

Columbia University’s Dining Services is seeking a Retail Worker to provide leadership for service and to prepare beverages and menu items for customers at the John Jay Food Truck.

The role involves performing general food service duties, counter service, and sanitation, with a 40-hour weekly schedule and a regular, non-temporary status. It operates within a union environment and uses standard dining equipment.