Food Service Worker I

Kent State University; Kent (OH); On-site; USD 23,000 - 26,000; Full time

Job summary

Kent State University is hiring a Food Service Worker I for the Kent Campus in Kent, OH. The role involves assisting in food preparation and related service activities under supervision in a campus dining environment.

The position requires basic food service experience or vocational training, with a probationary period to obtain Ohio Health Level Two Food Protection certification. Expect varied shifts including evenings and weekends.

Qualifications

• Prior experience or completion of vocational education program in food preparation and service preferred.
• Must acquire the Ohio Department of Health's Level Two certification in Food Protection during the employee's probationary period.

Responsibilities

• Sets up and tears down service lines; serves on lines; portions, slices and wraps food; sets up and clears carts; gets supplies from storage; washes pots and pans; operates dishwashing machine.
• Cleans and prepares vegetables and fruits; makes sandwiches, salads, desserts and beverages; toasts, grills and fries foods.
• Cleans work, serving, dining, and receiving areas; sweeps and mops floors; washes walls; cleans and shampoos carpets; empties trash.
• Informs supervisor of preparation, equipment, supply and food requirements; may maintain records.
• May reheat prepared foods.
• May assist Cooks; may train and direct student employees in food service procedures.

Skills

Operate kitchen equipment

Sanitation standards

Reading and writing

Math skills

Physical dexterity

Safety practices

Communication

Recordkeeping

Education

Vocational education in food preparation and service

Job description

Job Title:

Food Service Worker I

Physical Location:

Kent Campus - Kent, OH

Salary:

$16.99- $17.75 (6 month rate)

Basic Function:

Assists in food preparation and related food service activities. Reports to Food Service Manager, Food Service General Manager, or other designated supervisor.

Additional Basic Function – if applicable:

Examples of Duties:

Duties/essential functions may include, but not be limited to, the following:

• Sets up and tears down service lines; serves on lines; portions, slices and wraps food; sets and clears tables; sets up and clears carts; gets supplies from storage; washes pots and pans; and operates dishwashing machine.
• Cleans and prepares vegetables and fruits for cooking or serving; makes sandwiches, salads, desserts and beverages; toasts, grills and fries foods.
• Cleans work, serving, dining, and receiving areas; sweeps and mops floors, washes walls, cleans and shampoos carpets, cleans glass and windows, and empties trash.
• Informs assigned supervisor of preparation, serving equipment, supply and food requirements, problems and shortages; may maintain records.
• May reheat prepared foods.
• May assist Cooks; may train and direct student employees in food service procedures; may participate in training new employees.
• Performs related duties as required.

Additional Examples of Duties – if applicable:

Minimum Qualifications:

Prior experience or completion of vocational education program in food preparation and service preferred.

License/Certification:

Must acquire the Ohio Department of Health's Level Two certification in Food Protection during the employee's probationary period.

Knowledge Of:

Skill In:

Ability To:

• Operate kitchen equipment and utensils
• Apply sanitation standards
• Read (e.g., computer generated production sheets), write (e.g., to fill out forms, inventory counts), and accurately follow oral and written instructions to include recipes
• Perform basic mathematics (e.g., add, subtract, multiply, and divide whole numbers, fractions, and decimals, and to calculate percentages)
• Demonstrate physical dexterity and lift 50 pounds
• Apply appropriate safety practices
• Communicate with University personnel and public (e.g., to speak to patrons)
• Maintain accurate records

Preferred Qualifications – if applicable:

Assessments:

Asterisk (*) indicates knowledge, skills, abilities which require assessments

Working Conditions / Physical Requirements:

Food production environment; exposed to sharp utensils, kitchen equipment, slippery floors, cleaning solutions, and variable temperatures; requires frequent lifting of up to 40 pounds (e.g., trays of food), occasional lifting of up to 50 pounds (e.g., food products), and extended periods of standing; may work varied hours and shifts to include evenings, weekends, and holidays.

Disclaimer:

The intent of this description is to illustrate the types of duties and responsibilities that will be required of positions given this title and should not be interpreted to describe all the specific duties and responsibilities that may be required in any particular position. Directly related experience/education beyond the minimum stated may be substituted where appropriate at the discretion of the Appointing Authority. Kent State University reserves the right to revise or change job duties, job hours, and responsibilities.