Salad Maker

University of Dayton; Dayton (AL); On-site; USD 17,000 - 22,000; Full time

Job summary

The University of Dayton is seeking a dedicated Food Service Worker to prepare salad items, grab-and-go items, and deli meats in a high-volume campus kitchen. You will follow daily production worksheets, maintain sanitation, and assist with set-up and clean-up of equipment.

You must be able to read and follow recipes, lift up to 60 pounds, work a varied schedule including days, nights, weekends and holidays, and communicate effectively in English.

Qualifications

• Must be able to read and follow written instructions and recipes.
• Must be able to lift and place pans/containers weighing up to 60 pounds on a regular basis.
• Must be able to work in wet floors and temperature extremes.
• Must have basic math skills to calculate production requirements.
• Must be able to communicate effectively in English.

Responsibilities

• Prepare salad items, grab‑n‑go items, and deli meats per daily production worksheets.
• Maintain a sanitary work station and follow safety and sanitation policies.
• Set up, tear down, and clean production equipment and areas.
• Calculate needs of various items according to production sheets and labels.

Skills

English communication

Manual dexterity

Lifting heavy items

Reading recipes & math

Safety & sanitation

Teamwork & listening

Education

High school diploma or GED

Job description

Position Summary

Responsible for preparation of all salad items, grab n go items, and all other items as required by daily production worksheets and/or under the direction of appropriate supervisory personnel. Responsible for the slicing of deli meats as required by daily production worksheets and/or under the direction of appropriate supervisory personnel. Must be able to follow and calculate a recipe. Responsible for maintaining a sanitary work station. Must follow all safety and sanitation policies and procedures. Responsible for the set up/tear down/clean up of all production equipment and production areas. Calculate needs of the various items according to production sheets and labels.

Minimum Qualifications

• High school diploma or G.E.D.
• Must be able to effectively communicate (written and spoken) in English.
• Must be able to listen attentively to supervisors and other employees.
• Must be able to exert well paced mobility for periods up to four (4) hours in length.
• Must have the ability to lift/place pans of food, containers and dish racks weighing up to 60 pounds on a regular basis.
• Must possess hand and finger dexterity to use small tools adeptly.
• Must be able to read English to follow written instructions, recipe formulations, etc.
• Must be able to stoop, bend and move from area to area in the kitchen and dining area.
• Must have a minimum of six (6) months in a food preparation position.
• Must be able to visually differentiate colors for the purposes of food safety.
• Must have basic math skills to calculate production requirements.
• Must be able to work when exposed to wet floors and temperature extremes

Preferred Qualifications

While not everyone may possess all of the preferred qualifications, the ideal candidate will bring many of the following:

• One year work experience in a high volume food preparation setting.
• Serve Safe Certification desired.
• Should enjoy working with students and a diverse multi cultural staff.

Special Instructions to Applicants

Applicants must be currently authorized to work in the United States on a full-time basis. The University does not provide work visa sponsorship for this position.

35 HOURS PER WEEK

Candidate must be willing to work varied work schedule including days, nights, weekends and holidays. Swing shift. Primary shift 6:00am-1:30pm.

Closing Statement

Informed by its Catholic and Marianist mission, the University is committed to the dignity of every human being. Informed by this commitment, we seek to increase diversity in all of its forms, achieve fair outcomes, and model inclusion across our campus community. The University is committed to policies of affirmative action designed to increase the employment opportunities of individuals with disabilities and protected veterans in compliance with the Rehabilitation Act of 1973 and Vietnam Era Veterans' Readjustment Assistance Act of 1973.