Campus Dining Service & Prep Associate I

Michigan State University

East Lansing (MI)

On-site

USD 17,000 - 21,000

Full time

32 hours ago
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Job summary

Michigan State University is seeking a friendly Dining Service Worker I to be the face of our residential dining halls, prepping and serving fresh meals while engaging with students, faculty and staff in a fast-paced, high-energy environment.

Responsibilities include stocking vibrant salad bars, hot and cold stations, and made-to-order lines; collaborating with the culinary team to portion dishes and serve guests directly from active stations; and applying proper food handling to minimize waste

Qualifications

  • Casual knowledge of food ingredients and correct preparation and serving techniques is necessary.
  • 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

  • Craft & Create: Prep, organize, and stock vibrant salad bars, hot and cold food stations, and exciting made-to-order service lines.
  • Collaborate Daily: Work side-by-side with our talented culinary team to combine ingredients, portion dishes, and serve guests directly from active stations.
  • Own Your Station: Keep our kitchen sustainable by applying proper food handling and storage techniques to reduce waste and prevent spoilage.
  • Connect with Community: Serve as a welcoming, friendly face to our diverse student body, faculty, staff, and visitors.

Skills

Food handling
Customer service
Teamwork

Job description

Michigan State University is seeking a friendly Dining Service Worker I to be the face of our residential dining halls, prepping and serving fresh meals while engaging with students, faculty and staff in a fast-paced, high-energy environment.

Responsibilities include stocking vibrant salad bars, hot and cold stations, and made-to-order lines; collaborating with the culinary team to portion dishes and serve guests directly from active stations; and applying proper food handling to minimize waste

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