3 Restaurant-Food Service jobs

  PRIMARY PURPOSE & GENERAL DESCRIPTION : Under direct supervision, the Utility Worker is expected to perform a variety of duties for the set up, delivery and serving of food in the preparation of various food products and provide the highest quality of service to customers at all times.    DESCRIPTION OF DUTIES AND RESPONSIBILITES: ESSENTIAL FUNCTIONS: This information is intended to be a descriptive of the key responsibilities of the position.  The list of essential functions below does not identify all duties performed by any single incumbent in this position.  Perform other duties as assigned.   Receive incoming soiled dishes, trays, silverware, pots and pans; scrape off food; sort and wash using appropriate procedures as required by the dishwashing machine or in pot area.   Measure and use proper concentration of dishwashing chemicals.  Set and maintain dishwashing machine at proper temperature as required by Health Department.   Sort clean dishes, trays, silverware, pots and pans.  Restock service and kitchen areas before, during, and after the meal period.   Receive, organize and put away incoming inventories.  Label and date incoming product.  Rotate stock, using “first-in, first-out” policy.   Sweep and mop floors in the dishroom.  Collect and take out trash from service and kitchen areas.   Assist in maintaining the servery and dining rooms: clean tables in the dining room, clean and stock of beverage dispensers, put ice in soda machines, stock napkins and salt and pepper shakers.   Maintain cleanliness of work and service areas, including floors, walls, trash cans, and work tables.   Assist with catering delivery and set-up as directed by manager or supervisor.   Assist in the kitchen as needed, including loading and unloading of trucks.   Participate in training sessions as provided by supervisor and/or by the College.   Assist with the training of other staff members as appropriate.   Perform other essential duties and tasks specific to the position as needed.   Active support for the College’s Principles of Community and Principles of Diversity in the performance of job duties.   REQUIRED KNOWLEDGE, SKILLS AND ABILITIES : This individual must possess the knowledge, skills and ability to be able to successfully perform the essential functions of the position, or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of skills and abilities.   Ability to learn and follow safe working methods and procedures, including safe practices in delivering and serving of food.   Ability to follow Hazard Analysis Critical Control Point (HAACP) guidelines, (ServSafe), and Personal Protective equipment (PPE) requirements.  Ensure compliance by staff with safety rules and regulations, proper use of personal safety equipment, food preparation equipment and cleaning compounds.   Knowledge of or ability to learn proper set-up/breakdown of dish machine; proper set-up/breakdown/cleaning of pulper.   Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, and lift boxes and break down up to 30 pounds without assistance.  Must be able to work on feet for prolonged periods of time.   Ability to communicate orally and/or in writing with co-workers and patrons in English.   Ability to establish and maintain cooperative working relationships.   Ability and willingness to work a rotating schedule as needed.  Ability and willingness to work overtime, including weekends and holidays as needed.   Ability to provide the highest quality of service to customers at all times.   Employees in this classification may work alone or with a team; most work is done indoors, but some activities are outdoors.  Not all facilities are air-conditioned.  Assignments may include day shifts, swing shifts and weekend shifts. QUALIFICATION STANDARDS:   EDUCATION AND EXPERIENCE: Any combination of education, training or experience that provides the required knowledge, skills, and ability.   LICENSES / CERTIFICATES:                                          None.   GROOMING AND APPEARANCE :          In accordance with California, state and local rules Scripps College seeks to maintain a neat and professional image at all times while in the workplace.   HOURS & CLASSIFICATION AND STATUS :     This is a regular, full-time, 9 months, non-exempt level position.  Benefits-eligible.   The scheduled hours for this position are Wednesday-Sunday 11:30 am-8:00 pm.   SUPERVISORY RESPONSIBILITY :  None.   WORK ENVIRONMENT : The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  The noise level in the work environment is quiet to moderate.    Physical and Mental Requirements Ability to maintain good concentration level while dealing with interruptions; attention to details with emphasis on accuracy; capable of giving, receiving, and analyzing information, formulating work plans, and articulating goals and action plans.    Sitting in a normal seated position for extended periods of time.  Standing for extended periods of time. Reaching and extending hand(s) or arm(s) in any direction.  Finger dexterity required to manipulate objects with fingers rather than the whole hand(s), or arm(s), for example, using a keyboard.  Communication skills using the spoken word. Ability to see within normal parameters.  Ability to hear within normal parameters.  Ability to bend and stoop, for example, to file.  Ability to move about.    At-Will Employment Regular employment at the College is for no specified period of time; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time.  Scripps College is an At-Will employer.  Employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law. Scripps College is an Equal Opportunity Employer and does not discriminate on the basis of race, color, creed, gender, religion, marital status, registered domestic partner status, age, national origin or ancestry, sexual orientation, gender identity, physical or mental disability, medical condition including genetic characteristics, or any other consideration made unlawful by federal, state, or local law.

PRIMARY PURPOSE/GENERAL DESCRIPTION:    Under direct supervision, the Pantry Worker is expected to perform a variety of duties in the preparation of various food products and provide the highest quality of service to customers at all times.   DESCRIPTION OF DUTIES AND RESPONSIBILITIES : ESSENTIAL FUNCTIONS : This information is intended to be a descriptive of the key responsibilities of the position.  The list of essential functions below does not identify all duties performed by any single incumbent in this position.  Perform other duties as assigned. Use slicer, wedger, dicer, shopper and grater to clean, peel, cut or prepare vegetables and fruit for salad bars and deli bars. Mix ingredients and prepare a variety of salads Prepare relish, fruit, cheese and/or dessert trays. Prepare salad bar dressings, toppings and condiments. Maintains cleanliness of work areas. Assist runner in restocking items. Refill and store items for next meal period. Label and date all items. Assist with catering production as directed by manager or supervisor. Assist in the kitchen as needed. Participate in training session as provided by supervisor and/or the College. Assist with the training of other staff members as appropriate. Perform other essential duties and tasks specific to the position, as directed by supervisor. Active support for the College’s Principles of Community and Principles of Diversity in the performance of job duties. REQUIRED KNOWLEDGE, SKILLS, ABILITIES :   This individual must possess the knowledge, skills and ability to be able to successfully perform the essential functions of the position, or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of skills and abilities.   Knowledge of safe working methods and procedures, including use of food preparation equipment, such as knives, slicers, wedgers, dicer, chopper or grater. Ability to follow Hazard Analysis Critical Control Point (HAACP) guidelines, (ServSafe), and Personal Protective equipment (PPE) requirements.  Ensure compliance by staff with safety rules and regulations, proper use of personal safety equipment, food preparation equipment and cleaning compounds. Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, and lift boxes and break down up to 30 pounds without assistance.  Must be able to work on feet for prolonged periods of time. Ability to communicate orally and/or in writing with co-workers and patrons in English. Ability to establish and maintain cooperative working relationships. Ability and willingness to work a rotating schedule as needed.  Ability and willingness to work overtime, including weekends and holidays as needed. Ability to provide the highest quality of service to customers at all times. QUALIFICATION STANDARDS :   EDUCATION & EXPERIENCE : Any combination of education, training or experience that provides the required knowledge, skills and ability.   LICENSES / CERTIFICATES : A current California Food Handler’s Card is required by State law.   HOURS & CLASSIFICATION AND STATUS :    This is a regular, full-time, 9 month, non-exempt position. Benefits eligible.   Employees in this classification may work alone or with a team; most work is done indoors, but some activities are outdoors.  Not all facilities are air-conditioned.    The scheduled hours for this position are Monday-Friday 6:00 am-2:00 pm.    Assignments may include day shifts, swing shifts and weekend shifts.   GROOMING AND APPEARANCE: In accordance with California, state and local rules Scripps College seeks to maintain a neat and professional image at all times while in the workplace.   SUPERVISORY RESPONSIBILITY :  None.   WORK ENVIRONMENT : The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  The noise level in the work environment is quite to moderate.    PHYSICAL AND MENTAL REQUIREMENTS : Ability to maintain good concentration level while dealing with interruptions; attention to details with emphasis on accuracy; capable of giving, receiving, and analyzing information, formulating work plans, and articulating goals and action plans.    Sitting in a normal seated position for extended periods of time.  Standing for extended periods of time. Reaching and extending hand(s) or arm(s) in any direction.  Finger dexterity required to manipulate objects with fingers rather than the whole hand(s), or arm(s), for example, using a keyboard.  Communication skills using the spoken word. Ability to see within normal parameters.  Ability to hear within normal parameters.  Ability to bend and stoop, for example, to file.  Ability to move about.  Ability to lift and carry short distances up to 20 lbs, for example to lift or move office supplies, files, books and packages   AT-WILL EMPLOYMENT : Regular employment at the College is for no specified period of time; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time.  Scripps College is an At-Will employer.  Employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law. Scripps College is an Equal Opportunity Employer and does not discriminate on the basis of race, color, creed, gender, religion, marital status, registered domestic partner status, age, national origin or ancestry, sexual orientation, gender identity, physical or mental disability, medical condition including genetic characteristics, or any other consideration made unlawful by federal, state, or local law.

PRIMARY PURPOSE/GENERAL DESCRIPTION:   The Sous Chef performs advanced culinary duties, including preparation and quality assurance for food. The incumbent prepares assigned recipes; helps maintain consistency, safety, and accountability in the kitchen   DESCRIPTION OF DUTIES AND RESPONSIBILITIES :     ESSENTIAL FUNCTIONS : This information is intended to be a descriptive of the key responsibilities of the position.  The list of essential functions below does not identify all duties performed by any single incumbent in this position.  Perform other duties as assigned.   Assists in the daily operations for food preparation at one station of a food service operation (i.e. salads, soups) to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines.   Assists in ensuring a safe working environment throughout the facility for all employees.   Performs day-to-day assignments in addition to oversight duties.   Read and follow recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.   Operate a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, trimming and cutting meat, poultry and fish for culinary use.   Take and record temperatures to assure compliance with Health Department guidelines.   Set-up food lines in their entirety, including but not limited to, fill water and/or ice containers, placing food on serving line, garnishing food, etc.   In order to accurately plan production requirements, check production and keep records, requisition supplies and equipment, and compliance with Health Department guidelines.   Assist in the kitchen as needed.   Active support for the College’s Principles of Community and Principles of Diversity in the performance of job duties.     REQUIRED KNOWLEDGE, SKILLS, ABILITIES :    This individual must possess the knowledge, skills and ability to be able to successfully perform the essential functions of the position, or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of skills and abilities.   Knowledge of or the ability to learn safe working methods and procedures, including use of food preparation equipment, such as knives, slicers, wedgers, dicer, chopper or grater.   Ability to read and follow recipes.   Ability to follow Hazard Analysis Critical Control Point (HAACP) guidelines, (ServSafe), and Personal Protective equipment (PPE) requirements.  Ensure compliance by staff with safety rules and regulations, proper use of personal safety equipment, food preparation equipment and cleaning compounds.   Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, and lift boxes and break down up to 30 pounds without assistance.  Must be able to work on feet for prolonged periods.   Ability to communicate orally and/or in writing with co-workers and patrons in English.   Ability to establish and maintain cooperative working relationships.   Ability and willingness to work a rotating schedule as needed.  Ability and willingness to work overtime, including weekends and holidays as needed.   Ability to provide the highest quality of service to customers at all times.   QUALIFICATION STANDARDS :     EDUCATION AND EXPERIENCE :   Any combination of education, training or experience for a period of one year or more which provides the required knowledge, skills and abilities to function in a general Food Service position.   LICENSES / CERTIFICATES :  California State law requires a current California Food Handler’s Card.   HOURS, CLASSIFICATION, AND STATUS :      This is a regular, full-time, 12 months, benefits-eligible, non-exempt position.   The regular hours for this position are Monday, Tuesday, and Friday 11:30 am-8:00 pm, Saturday & Sunday 11:00 am-7:30 pm.   Assignments may include day shifts, swing shifts and weekend shifts.   Employees in this classification may work alone or with a team; most work is done indoors, but some activities are outdoors.  Not all facilities are air-conditioned.  GROOMING AND PROFESSIONAL APPEARANCE: In accordance with California, state and local laws Scripps College seek to maintain a neat and professional appearance and image at all times while in the workplace.   SUPERVISORY RESPONSIBILITY :  Will supervise kitchen staff.   WORK ENVIRONMENT : The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  The noise level in the work environment is quiet to moderate.    PHYSICAL AND MENTAL REQUIREMENTS : Ability to maintain good concentration level while dealing with interruptions; attention to details with emphasis on accuracy; capable of giving, receiving, and analyzing information, formulating work plans, and articulating goals and action plans.    Standing for extended periods. Reaching and extending hand(s) or arm(s) in any direction.  Finger dexterity required to manipulate objects with fingers rather than the whole hand(s), or arm(s), for example, using a keyboard.  Communication skills using the spoken word. Ability to see within normal parameters.  Ability to hear within normal parameters.  Ability to bend and stoop, for example, to file   At-Will Employment : Regular employment at the College is for no specified period; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time.  Scripps College is an At-Will employer.  Employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law. Scripps College is an Equal Opportunity Employer and does not discriminate on the basis of race, color, creed, gender, religion, marital status, registered domestic partner status, age, national origin or ancestry, sexual orientation, gender identity, physical or mental disability, medical condition including genetic characteristics, or any other consideration made unlawful by federal, state, or local law.