Dining Services provides the nutritional foundation for the academic and co-curricular success of Pacific Lutheran University students. Maintains a positive company image by providing courteous, friendly, and efficient customer service. Supports the Managers and Supervisors in maintaining department standards. Responsibilities include, but are not limited to, stocking, serving, preparing, collecting, and washing. Reports to the Commons Operations Manager.
Essential Functions and Responsibilities:
- Set-up assigned station(s) according to established standards.
- Utilize fryers, grill, steam tables, ovens, woks, hot boxes, soft serve machine, dish machine, etc.
- Prep and cook station menu items, following established production standards: standardized recipes, production sheets, waste logs, temp logs and other resources as instructed.
- Interact with customers on a regular basis.
- Set-up and maintain display plates.
- Restock china, utensils, paper products, beverages, cereals, condiments and salad bar.
- Maintain clean work and service spaces in all public areas.
- Break down and close of assigned station.
- Proper cooling, labeling and storage of food in refrigerators, freezers, and storerooms.
- Proper product rotation in walk-ins, production coolers, and holding cabinets to assure timely use of food items and minimize potential waste.
- Daily cleaning of kitchen and food storage areas, utensils, and equipment.
- Other duties as assigned.
- Dining Service’s team members are essential university personnel. In the event of PLU declaring emergency status essential university personnel must contact supervisor to obtain schedule.
Knowledge, Skills, and Abilities:
- Excellent verbal and communication skills and ability to communicate effectively with team members, and customers. Ability to work independently and as part of a team.
- Ability to read, write and perform arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials.
- Ability to follow verbal and written instructions and established procedures in English.
- Ability to utilize effective time management during production.
- Ability to measure, cut, or otherwise work on materials or objects with great precision.
- Ability to detect food and labor waste issues and develop a plan of corrective action.
- Ability to multitask, and have an extensive understanding of customer service principles to provide exemplary customer service constantly and consistently.
- Ability to work flexible schedule including weekends, evenings, and holidays.
1. High school diploma or GED.
2. High standard of personal hygiene.
3. Valid WA State Food Handler’s Permit or the ability to obtain one before beginning employment.
4. Finalist candidates must satisfactorily complete pre-employment background check, physical exam & drug screen (including marijuana).
- Will be exposed to hot, dry, cold, wet and/or humid conditions.
- Often works with/around standard kitchen/dish room equipment requiring protective equipment.
- Summer schedules vary from the last week in May-Aug. Hours may be reduced to 24-30 hrs/wk or less during this time. Employees are encouraged to utilize accrued vacation during this time.
- Ability to stand and walk for up to 4 hours without a break.
- Ability to bend and stoop to grasp objects, climb ladders, lift loads up to 50 lbs. unassisted, push and pull carts weighing up to 100 lbs. unassisted.
- Ability to visually examine products for quality and signage/labeling for accuracy.