Campus Food Service & Catering Associate

Aramark

Chapel Hill (NC)

On-site

USD 17,000 - 22,000

Part time

14 days+

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Job summary

Aramark on campus is seeking a Student Food Services / Catering Worker to support food prep, service, and safety protocols while developing customer service skills. The role emphasizes learning and teamwork in a dynamic campus dining environment.

Previous food service experience is preferred, and candidates should obtain or hold a food safety certification. This is a part-time on-campus position that may require standing and lifting as part of daily duties.

Qualifications

  • Previous food service experience preferred.
  • Must have or acquire food safety certification.
  • Demonstrates guest service skills.

Responsibilities

  • Prepares and builds food items according to standardized recipes and directions.
  • Properly stores food in accordance with standards.
  • Sets up workstations including prep tables, service counters, hot wells, steam tables, etc.
  • Breaks down, cleans, and sanitizes workstations.
  • Serves food to customers while ensuring guest satisfaction and anticipating the customers' needs.
  • Replenishes food items and ensure product is stocked to appropriate levels.
  • Maintains excellent customer service and positive demeanor towards guest, customers, clients, co-workers, etc.
  • Adheres to Aramark safety policies and procedures including food safety and sanitation.
  • Ensures security of company assets.

Skills

Food service experience
Food safety certification
Guest service skills

Job description

Aramark on campus is seeking a Student Food Services / Catering Worker to support food prep, service, and safety protocols while developing customer service skills. The role emphasizes learning and teamwork in a dynamic campus dining environment.

Previous food service experience is preferred, and candidates should obtain or hold a food safety certification. This is a part-time on-campus position that may require standing and lifting as part of daily duties.

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