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Job Posting Title:

Job Description:

Title of Job: Pantry Food Service Worker 

POSITION SUMMARY:

Under general supervision from the Senior Director for Dining Services and Facilities Events and with oversight from the Executive Chef , Assistant Managers of Dining Services and Dining Services Supervisor, this position performs routine and non-routine tasks related to the production, prepping, and serving of food in the college’s dining locations and catering operations.

DUTIES AND RESPONSIBILITIES:

Pantry

• Operate a variety of kitchen equipment to slice, wedge, chop, grate, clean, peel, cut and/or prepare vegetables and fruit for salad and deli bars.

• Mix ingredients to prepare specialty salads, green salads, and gelatins.

• Prepare relish and fruit trays, deli meats, cheeses, and sandwiches for all Dining Services operations.

• Prepare salad dressings and condiments.

• Set up, replenish, and break down salad bar, including filling with and disposing of ice. Maintain cleanliness of salad bar before, during and after service periods.

• Take and record temperatures at prescribed intervals to ensure safety of products.

• May be responsible for assisting in food production in other areas of the kitchen, including set up and maintenance of dessert service.

• Maintain and record food production information for each meal, including food prepared, used, and returned to stock.

• Label and date all items and store in appropriate containers and areas.

• Prior to service periods, check with culinary staff to provide condiments appropriate to meals being served.

• Follow required procedures for preparation and service of Vegetarian and Vegan products.

• Other related duties as assigned.

Food Service Worker

• Assist catering staff with event setup, delivery of food and beverages, and working/serving at events.

• May be assigned to brew beverages, stock/restock dispensing machines and service ware.

• May be assigned to assist in food production in areas of the kitchen, including setup and maintenance of dessert service, salad bar, condiments, and other areas.

Other Responsibilities

• Participate in staff meetings and department training.

• Follow health and safety guidelines applicable to food service operations.

• Notify the manager-on-duty if there are safety issues, a need to replenish supplies, or if assistance is needed in the performance of job duties.

• Willing and able to work overtime in emergency situations, and mandatory during special events such as Family Weekend, Alumni weeks, Orientation Week, and Commencement Week.

• Other duties as assigned.

REQUIRED QUALIFICATIONS

Education and Experience:

Education: Any combination of education and training that provides the required knowledge, skills, and ability for the position.

Experience:  One-year paid employment experience in the preparation of food.

Licenses/Certifications:   Current certification in ServSafe or other food safety certification recognized by the Los Angeles Department of Health; or must obtain certification within three weeks of start date. 

Other:

Employees in this classification usually work with a team but may occasionally work alone. Most work is done indoors but some activities occur outdoors. Not all facilities are air-conditioned.

Positions are benefits eligible, and include day, swing and evening shifts, and may vary or change at any time due to the needs of the College and department.

The essential function of this job requires work to be performed on campus.

Grooming and Appearance: 

The College always seeks to maintain a neat and professional image. A uniform is provided and required. Good personal hygiene is required. 

Knowledge, Skills, and Abilities:

• Demonstrated ability to understand and follow oral and written instructions in English and communicate with customers in English.

• Commitment to and ability to act respectful and pleasant in providing excellent customer service.

• Effective communication skills.

• Familiarity with and ability to perform simple arithmetic functions relating to cash handling and food preparation.

• Ability to learn about food production and safe food handling.

• Ability to form and maintain cooperative working relationships.

• Ability to perform duties and to work well without continuous supervision.

Remote Work Eligibility:

Category A:

All staff positions, regardless of remote work eligibility, require an initial 30-calendar-day on-campus work period. Based on an evaluation by the supervisor and area Vice President, this position is classified as Category A as defined in the College’s Remote Work Policy, without occasional ad-hoc remote work flexibility. Your position is essential to on-campus operations and requires you to work exclusively on campus 

Standard working hours will vary depending on departmental and College needs. All remote work arrangements, including ad-hoc remote work, must be approved by the direct supervisor, area Cabinet member, and Human Resources, and are subject to periodic review based on institutional needs. These arrangements are neither guaranteed nor considered entitlements and may change due to factors such as employee performance, evolving business needs, or changes to the position.

Physical Requirements: 

While performing the duties of this job, the staff member is regularly required to sit; stand, use hands and fingers and talk or hear. The employee is occasionally required to reach with hands and arms. The individual must regularly lift and/or carry up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Hours:

This position includes day, swing, and evening shifts, and may vary or change at any time due to the needs of the College and department.

Classification: 

This is an non-exempt, part-time, regular, benefits eligible, position.

Salary:
The anticipated starting salary range is $25- 26.50 per hour. Salary will be commensurate with qualifications and experience

Reports To: 

This position reports to the Senior Director for Dining Services and Facilities Events.

Additional Information: 

This job description defines the essential job duties of the position. Harvey Mudd College expects that employees hired for this position can perform the essential functions of the job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act. 

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. Employment is at-will and 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.

Harvey Mudd College is an Equal Opportunity Employer. Qualified applicants will be given consideration for employment without regard to age, race, gender, national origin, sexual orientation, protected veteran’s status, disability, or any other characteristics protected by applicable law.

Please note that in order to be considered an applicant for any staff position at Harvey Mudd College you must apply for each position for which you believe you are qualified.