Student Food Service & Catering Crew

Aramark

Bowling Green (KY)

On-site

USD 17,000 - 25,000

Part time

14 days+

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Job summary

Aramark in Bowling Green, KY is seeking a Student Food Services / Catering Worker to help prep food and serve customers while following safety guidelines and developing strong service skills. You’ll gain hands-on experience in food prep, safety, and guest relations on campus.

No prior experience is required, and you’ll have the opportunity to grow with a supportive team that values trainees and initiative. This role is on-site and campus-based, with flexible scheduling for students.

Qualifications

  • Food service experience preferred
  • Must have or obtain 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

Guest service
Food prep
Safety awareness

Job description

Aramark in Bowling Green, KY is seeking a Student Food Services / Catering Worker to help prep food and serve customers while following safety guidelines and developing strong service skills. You’ll gain hands-on experience in food prep, safety, and guest relations on campus.

No prior experience is required, and you’ll have the opportunity to grow with a supportive team that values trainees and initiative. This role is on-site and campus-based, with flexible scheduling for students.

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