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Elior Collegiate Dining at the University of Wisconsin – Parkside announces a student worker position to assist with production and service of all food for the dining area. You will contribute to friendly service, food preparation, stocking, and clean lines during peak times.
The role is part-time, onsite, and ideal for students with strong customer service and organizational skills. Prior foodservice experience is a plus and tuition reimbursement may be available through benefits.
Job Reference Number: 43088
Employment Type: Part-Time, Onsite
Segment: Education
Brand: Elior-Collegiate-Dining
Location: University of Wisconsin - Parkside
We are looking to add an enthusiastic, motivated student worker to our team. As a student worker, you will have the opportunity to assist with the production and service of all food for the dining area.
Must-haves:
Nice-to-haves:
$15 an hour
Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey.
Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.
At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.
Disclaimer: This job description can be revised by management as needed.