Kitchen Worker Salary in USA

HIRING A KITCHEN MANAGER!Multi venue concept - New unit opening seeks a qualified Kitchen ManagerWe have openings for our Northern Virginia area hospitality venues.We are looking to hire qualified Kitchen Managers with at least 2 years salaried management experience.Contact: We prefer candidates that have a corporate or franchise restaurant background.Candidates must have excellent people skills, a passion for service and the ability to understand and manage cost centers.Candidates that have FOH and BOH experience have additional value.We offer an outstanding compensation package which includes a premium salary, bonus and full benefits.Our company is expanding and therefore opportunity to advance for strong performers is very realistic.Candidates that have demonstrated advancement and tenure are invited to respond to this posting by replying with a current resume:See below for a full description: Apply to Duties:* Accomplishes kitchen human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining kitchen employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.* Achieves kitchen operational objectives by contributing information and analysis to culinary plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; training kitchen workers to expand their skills; developing career ladder growth opportunities to reduce turnover; identifying and resolving problems; completing audits; determining system improvements; implementing change.* Meets kitchen financial objectives by estimating requirements; contributing information to the annual food and beverage budget; reviewing menus; scheduling expenditures; analyzing budget variances; recommending corrective actions; evaluating time-saving production techniques.* Implements recipes and portion specifications by reviewing menus and product specifications; evaluating ease of menu production; applying established procedures and techniques.* Controls food preparation by consulting with executive chefs and kitchen team leaders; overseeing portion size; evaluating and improving productivity; providing food preparation personal expertise; monitoring presentations.* Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.* Prepares kitchen operations and production reports by collecting, analyzing, and summarizing food ingredient, food production, and customer data and trends.* Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.* Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.* Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases.* Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.* Accomplishes kitchen operations goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.Skills/Qualifications:Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Food Sanitation, Safety Management, Leadership, Emphasizing Excellence, Management Proficiency, People Management, Quality FocusContact

We are seeking a Kitchen Manager to join our team! You will directly supervise and coordinate activities of workers engaged in preparing and serving food.Excellent career opportunity.$60K - $65K baseAdvancement opportunities.Benefits.No late nightsNo bar!Scratch kitchensResponsibilities:Oversee the daily operation of food service staffMonitor quality of products and services producedAdjust daily schedule for shift personnel to ensure optimal efficiencyManage inventory of ingredients and suppliesMaintain health standards for raw and finished productsQualifications:Previous experience in food service or other related fieldsKnowledge of common food safety practicesStrong leadership qualitiesAbility to thrive in a fast-paced environmentExcellent written and communication skillsPlease send your resume by return e mail to Presented by Tom Bull with Gecko Hospitality

Imagine looking back on that time you spent a summer working on an active volcano. Venture through the park to discover waterfalls, streams, coves, lakes, and wildlife on over 260 miles of hiking trails leading through the old-growth forest of the river valleys and the high subalpine meadows on the flanks of Mount Rainier.Rainier Guest Services manages Jackson Visitor Center and Paradise Inn located high on the mountain with a gorgeous view of Mount Rainier's peak, National Park Inn tucked within the lush forest, and Sunrise Day Lodge with its gorgeous meadows and unequalled skyline. Any one of these could be your home for the summer! We operate year-round, but because Mount Rainier is one of the snowiest places in the lower 48 states, our primary season is the warmest part of the summer from Memorial Day through Labor Day. Our team of around 240 dedicated, talented, and friendly associates serve the summer influx of guests who come to the mountain to experience the same serenity, wonder, and magnificence you'll experience every day!Our Summer 2024 Season Runs May through September!Kitchen Steward - Paradise Inn - Seasonal - $17.00JOB DESCRIPTION: PARADISE INN KITCHEN STEWART UNIT 8500 JOB SUMMARYResponsible for ordering, shipping, receiving, and rotating stock in the Paradise Inn kitchen and bar. Assist in setting standards to adequately maintain the kitchen, food, and cleaning supplies. Stocks and maintains freezers, refrigerators, and dry goods. Assist culinary staff by delivering food orders and supplies as requested. Assist kitchen porter and other restaurant staff as needed. This position reports to the Executive Chef. ESSENTIAL FUNCTIONS Place orders with direction from the Food and Beverage Manager. Receive documentation and goods from warehouse. Order, receive, and ensure security of bar stock. Keep accurate inventory of food and liquor stock. Date all products and rotate according to food handling process. Responsible for setting up and maintaining storage standards. Ensure proper maintenance, and cleanliness of all refrigerator and freezer walk-in areas. Take and record temperatures at regular intervals. Maintain foods in sufficient quantities while minimizing production waste. Assist in maintaining kitchen sanitation and equipment cleaning schedule. Deliver product from lower storage to main kitchen. Ensure recycling program is followed in the department. Adhere to food safety guidelines including ServSafe and HACCP. Identify issues and place maintenance work orders as needed. Attend and participate in safety meetings. Performs such other related duties as directed or required. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE Partial High School education; High School Diploma/G.E.D. equivalent preferred. ServSafe or Washington Food Handlers certification required. Strong organization and sanitation skills including attention to detail. Possess knowledge of or be able to learn culinary terms and practices. Able to prepare basic items by following recipes. PHYSICAL AND MENTAL REQUIREMENTS Move about to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently; move in a constantly changing environment. Lift, carry, and push up to 25 lbs. regularly, 25-50 lbs. frequently, and up to 60 lbs. occasionally. Able to withstand temperature extremes in freezer, walk-in refrigerator, and cooking areas. Able to stand for extended periods and climb steps regularly with heavy items. Speech recognition and clarity, including the ability to understand the speech of co-workers and the ability to speak clearly to be understood by same in English; ability to read and write work-related documents in English. Physical presence at the job site is essential to perform job duties. EQUIPMENT USED Typical professional kitchen equipment and utensils (knife, range, oven, mixer, etc.), box cutter Required Personal Protective Equipment (PPE) used: gloves, goggles, apron, cut glove, steel mesh, mittsHousing Available• This position is eligible for employee housing with a shared room.DATE LAST MODIFIED: 10/5/23 NON-EXEMPT UNIT 8500 NOTE: Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.

Logo:Posting Number:TMP02449PO23Job Code Title:Food Service Specialist IIAdvertised Title:Kitchen Utility WorkerCampus:ColumbiaCollege/Division:AthleticsDepartment:Department of AthleticsSalary:Starting at $15.00/hr., commensurate with experiencePart/Full Time:Full TimeHours per Week:37.5Work Schedule:Must be willing to work a flexible schedule to meet the needs of the department.Job Search Category:OtherAbout University of South Carolina:From the Upstate to the Lowcountry, the University of South Carolina system is transforming the lives of South Carolinians through the impact of our eight institutions and 20 locations throughout the state. More than 50,000 students are enrolled at one of eight institutions, including the research campus in Columbia and comprehensive four-year universities in Aiken, Upstate and Beaufort. In addition, our Palmetto College campuses in Salkehatchie, Union, Lancaster and Sumter enable students to earn associate or bachelor's degrees through a combination of in-person, online or blended learning. All of our system institutions place strong emphasis on service - helping to build healthier, more educated communities in South Carolina and beyond.Inclusive Excellence Statement:At the University of South Carolina, we strive to cultivate an inclusive environment that is open, welcoming, and supportive of individuals of all backgrounds. We recognize diversity in our workforce is essential to providing academic excellence and critical to our sustainability. The University is committed to eliminating barriers created by institutional discrimination through accountability and continuous process improvement. We celebrate the diverse voices, perspectives, and experiences of our employees.Advertised Job Summary:Reports to the Director of Athletics Food & Beverage Services. Responsible for washing, rinsing and sanitizing all dishes, pots, pans and utensils. Empties trash receptacles, receives deliveries and stocks shelves. Performs duties necessary for the overall cleanliness and sanitation of the cafeteria including but not limited to sweeping, mopping, and cleaning/sanitizing of all surfaces. Assist as needed with various assigned tasks.Qualifications:High school diploma or equivalentNumber of Vacancies:MultipleDesired Start Date:09/16/2023Job Open Date:09/01/2023Open Until Filled:YesSpecial Instructions to Applicant:This position is open until filled. This employment site is updated on a regular basis. The length of the recruitment and screening process may vary from position to position, depending upon a variety of factors. Should review of your qualifications result in a decision to pursue your candidacy, you will be contacted by phone or email.Quicklink for Posting:https://uscjobs.sc.edu/postings/152835EEO Statement:The University of South Carolina does not discriminate in educational or employment opportunities or decisions for qualified persons on the basis of age, ancestry, citizenship status, color, disability, ethnicity, familial status, gender (including transgender), gender identity or expression, genetic information, HIV/AIDs status, military status, national origin, pregnancy (false pregnancy, termination of pregnancy, childbirth, recovery therefrom or related medical conditions, breastfeeding), race, religion (including religious dress and grooming practices), sex, sexual orientation, veteran status, or any other bases under federal, state, local law, or regulations.Safety/Security Sensitive or Requires a CDL:NoHazardous weather category:Non-Essential

$1,200 Sign On Bonus RESPONSIBILITIES: Under the supervision of the Nutrition Services Director, the Nutrition Services Lead coordinates activities and directs and supervises department workers preparing and serving food for clients, staff and visitors. Performs essential clerical duties associated with department functions. REQUIREMENTS: 1) person with or in the process of obtaining a high school diploma or equivalent, with the ability to learn and follow written and verbal instructions 2) accurate typing ability 3) person must be able to respond in a timely manner to disaster drill activities as per hospital protocol 4) person must have a valid driver's license and good driving record. 5) Ability to successfully pass Background Check and Drug Screen. Health, dental, life, disability and FLEX/HSA available with 403-b options. Salary commensurate with up to 10 years of experience. The above information on this description has been designed to indicate the general nature and level of work performed by employees in this position. It is not designed to contain or be interpreted as an exhaustive list of all responsibilities, duties and qualifications required of employees assigned to this job. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.Additional InformationPosition Type : Full TimeShift : DayRef Code: 2024-036 Contact Information Employee Services Employee Services 30 13th St Havre, MT 59501 Email: [email protected] Phone: (406)262-1403 Fax: (406)262-1611

At Memorial, we are dedicated to improving the health, well-being and, most of all, quality of life for the people entrusted to our care. An unwavering commitment to our service vision is what makes the difference. It is the foundation of The Memorial Experience.Summary:Performs a variety of food service functions.Responsibilities:Assists customers with food requests.Follows food safety, sanitation and HACCP guidelines.May transport food carts and trays.Prepares food, replenishes work stations and completes assigned kitchen activities.Competencies:ACCOUNTABILITY, ACCURACY - FOOD INVENTORY, CUSTOMER SERVICE, FOOD PREPARATION, KITCHEN SANITATION - STAFF, MEAL DELIVERY, PATIENT AND FAMILY CENTERED CARE, RESPONDING TO CHANGE, STANDARDS OF BEHAVIOREducation and Certification Requirements:No Degree or any other education earned (Required)Additional Job Information:Complexity of Work: Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action. Required Work Experience: No experience required.Working Conditions and Physical Requirements: Bending and Stooping = 60% Climbing = 20% Keyboard Entry = 40% Kneeling = 40% Lifting/Carrying Patients 35 Pounds or Greater = 0% Lifting or Carrying 0 - 25 lbs Non-Patient = 60% Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 40% Lifting or Carrying > 75 lbs Non-Patient = 0% Pushing or Pulling 0 - 25 lbs Non-Patient = 60% Pushing or Pulling 26 - 75 lbs Non-Patient = 40% Pushing or Pulling > 75 lbs Non-Patient = 0% Reaching = 60% Repetitive Movement Foot/Leg = 0% Repetitive Movement Hand/Arm = 60% Running = 0% Sitting = 40% Squatting = 40% Standing = 60% Walking = 60% Audible Speech = 60% Hearing Acuity = 60% Smelling Acuity = 60% Taste Discrimination = 60% Depth Perception = 60% Distinguish Color = 60% Seeing - Far = 60% Seeing - Near = 60% Bio hazardous Waste = 40% Biological Hazards - Respiratory = 40% Biological Hazards - Skin or Ingestion = 40% Blood and/or Bodily Fluids = 40% Communicable Diseases and/or Pathogens = 40% Asbestos = 0% Cytotoxic Chemicals = 0% Dust = 40% Gas/Vapors/Fumes = 40% Hazardous Chemicals = 40% Hazardous Medication = 0% Latex = 0% Computer Monitor = 40% Domestic Animals = 20% Extreme Heat/Cold = 60% Fire Risk = 60% Hazardous Noise = 0% Heating Devices = 60% Hypoxia = 0% Laser/High Intensity Lights = 0% Magnetic Fields = 0% Moving Mechanical Parts = 60% Needles/Sharp Objects = 60% Potential Electric Shock = 40% Potential for Physical Assault = 0% Radiation = 0% Sudden Decompression During Flights = 0% Unprotected Heights = 0% Wet or Slippery Surfaces = 60%Shift:EveningsDisclaimer: This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended to indicate the general nature and level of work performed by employees within this classification.Wages shown on independent job boards reflect market averages, not specific to any employer. We encourage candidates to talk to their Memorial Healthcare System recruiter to discuss actual pay rates, during the hiring process.Memorial Healthcare System is proud to be an equal opportunity employer committed to workplace diversity.Memorial Healthcare System recruits, hires and promotes qualified candidates for employment opportunities without regard to race, color, age, religion, gender, gender identity or expression, sexual orientation, national origin, veteran status, disability, genetic information, or any factor prohibited by law.We are proud to offer Veteran's Preference to former military, reservists and military spouses (including widows and widowers). You must indicate your status on your application to take advantage of this program.Employment is subject to post offer, pre-placement assessment, including drug testing.If you need reasonable accommodation during the application process, please call 954-276-8340 (M-F, 8am-5pm) or email [email protected]

DescriptionVilla de Matel CenterPlease note that this position is with the Congregation of the Sisters of Charity of the Incarnate Word at Villa de Matel Center located in Houston, Texas. The Villa de Matel Center is the home for the Sisters of Charity of the Incarnate Word. It is also used as a central gathering place for the Sisters and their ministries, a retirement center for the Sisters and a retreat center for the public. You can learn more about the Sisters and all of their ministries at their website, www.sistersofcharity.org. Summary:The Food Service Worker is responsible for providing services in the respective satellite kitchens and dining rooms; ensuring all customers’ needs are satisfied. The Food Service Worker is responsible for making salads and supporting the cooks in meal preparation when assigned.Requirements:High School diploma or equivalentOne (1) year food handling experience desirableFood Handlers Certificate, preferredTexas Driver’s LicenseWork Type: Part-Time

Villanova UniversityPosting DetailsDo you have questions about the application process? If so, please refer to the Applicant FAQ’s. Posting Details (Default Section) Posting Number:20243965SPosition Title:Kitchen Manager- The Inn at Villanova UniversityPosition Type:StaffLocation:Villanova, PARecruitment Type:Internal/External ApplicantsWork Schedule:full-time/12-monthsAvg Hours WeekDepartment:507-Inn at Villanova UniversityPosition Summary:The Kitchen Manager will assist with food production needs of the Inn to ensure superior food production. Assist Chefs with innovative menu development, forecasting, purchasing, and proper training of kitchen personnel, execution, and follow-up. Assist with monitoring the work of student staff in food production for all catered events and daily Inn activities and dishwashing staff. Work with a positive attitude and as a team member and demonstrate respect for co-workers and student staff at all times. Kitchen Manager reports to Sous Chef and Executive Chef.Villanova is a Catholic university sponsored by the Augustinian order. Diversity and inclusion have been and will continue to be an integral component of Villanova University’s mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University’s mission and values.Duties and Responsibilities:PRODUCTION:• Responsible for the production of food products for all events. Works closely with the Chefs in procurement of products, at the best price and optimal quality.• Works closely with the Chefs in the scheduling of production and the ongoing improvement of food presentation.• Co-responsible for the overall food quality at the Inn.• Makes recommendations to the Executive Chef regarding new and improved methods of preparation and new equipment designed to improve speed and enhance production.• Enforces and supports departmental quality assurance by adhering to strict, high standards in: procurement, safe food handling procedures, safety and sanitation via training and assessment programs. Enforces Safety and Sanitation policies and procedures.• Provides support and trained personnel for executing catered and special events.• Strives to stay on the cutting edge in terms of product selection, differentiation, and nutritional trends with a strong focus on the use of local, sustainable agriculture.• Assures compliance with standard recipes and production methods• Ensure that preparation and serving areas are clean and orderly and all food and equipment is properly stored following each catered event• Assist in the production and support areas as necessary, which may require functioning in an active cooking or production capacity for all or part of a normal shift.FOOD PREPARATION:• Assist Executive Chef in proper food production for high-end catering functions and daily restaurant activities.• Assist in planning, organizing, and executing meals for all catered events and membership only dining in the restaurant.• Welcomes and understands dietary restrictions and makes adjustments as needed.MENU DEVELOPMENT:• Work with standard recipes, procedures, and policies. Test new or revised recipes. Recommend changes in procedures and ingredients. Assist in menu planning. Oversee stewarding.• Work with standardized recipes for quality assurance. Assures quality in presentation and taste in all food preparations.• Test new standardized recipes and make recommendations to the Executive Chef.• Assist in training other kitchen staff on proper food production and presentation of all standardized recipe dishes.• Assist with menu planning for cafe and catered events.• Continuously research, train, and update techniques, skills and recipes through attending conferences, workshops and reading magazines and journals.INVENTORY CONTROL:• Requisition food and supplies from pantries, and storage areas, based on the defined numbers to be served. Assist in maintaining par inventory levels.• Forecasts food production quantities and the acquisition of needed products and supplies to ensure proper execution. Conduct needed follow-up.• Recommends new equipment and kitchen accessories and procedures for catering and dining room.• Assist Chefs in the purchasing of all food and dry goods to ensure ordering, receiving and distribution of product is fulfilled for both catering and dining room.• Assist Chefs with monthly inventory process and provides accurate and timely reports to assist with food cost analysis.• Follows guidelines for and make recommendations for changes to the waste tracking system.SAFETY AND SANITATION:• Maintain required levels of sanitation; execute proper labeling and record keeping.• Maintain logs for refrigeration temperature and shrinkage• Ensures safe and sanitary working conditions and safe food handling procedures.• Understands and follows Mandatory Safety Data Sheets. Assist in updating as needed.• Maintains Servesafe CertificateHUMAN RESOURCES AND LEADERSHIP:• May provide functional and/or administrative supervision of staff. Provide direction, assignments, feedback, coaching and counseling to assure outcomes are achieved.• Assist with selecting, training, and supervising production and staff to include scheduling, performance management and development of staff.• Assist Chef in supervising, scheduling, and train the production staff or stewarding staff.• Assists in leading a kitchen team with support, guidance, positive attitude and good communication skillsMinimum Qualifications:Formal Education- High School degree required. Four year degree, Hotel and Restaurant Management or Culinary Arts is preferredSpecific Job Knowledge- Demonstrate knowledge and ability to prepare wholesome foods in great volumes, quickly and efficiently. SERV-SAFE Certification and PA Food Employee Certification. Food service equipment operation. Industry Best Practices. Advanced Bread and Pastry Baking procedures and techniquesMinimum Work Experience- Three years or more of progressive experience in upscale banquet catering and dining, preferably in a Conference Center, services environment, or a full service quality hotel or restaurant. 4-6 years, minimum, of progressive culinary cooking experience in a multi unit operation in the hospitality industry, preferably college and university dining programs.Work Skills- Excellent organizational, leadership, supervisory and communication skills. Strong problem solving and computer skills are also desired. Excellent communication skills, exceptional visionary leadership, strong interpersonal skills, principled negotiation skills, organization and PR skills. Understanding of current culinary market/trends and creative food presentation is essential. Knowledge of health, safety, and sanitation standards is required. SERVSAFE and/or HACCP Federal guideline certification preferred. Directly supervises varying numbers of part-time assistants as assigned. Must be able to understand written and oral communication and follow verbal instructions. Ability and willingness to work irregular hours, to include weekends and evenings. Ability to develop successful working relationships with customers and fellow employees. Knowledge of normal hand tools common to the commercial kitchen.Equipment Knowledge- Experience working in various computer applications including POS and InventoryWorking Conditions/Environment-Tools/Machinery/Equipment- all kitchen equipment and computersEnvironment Conditions- Routine exposure to extreme temperatures and mild chemicalsPreferred Qualifications:Physical Requirements and/or Unusual Work Hours: Occasional lifting of 50 lbs, and standing for extended periods of time.Flexible Hours- must be available nights, weekends, and holidays as needed.Special Message to Applicants:Posting Date:Closing Date (11:59pm ET):Salary Posting Information: Commensurate with experience.Salary Band:IJob Classification:exemptReferences Needed References Needed Minimum Number of References Needed3Maximum Number of References Needed3Supplemental QuestionsRequired fields are indicated with an asterisk (*). * How did you first hear of this employment opportunity? Indeed.comHigheredjobs.com LinkedInGlassdoorChronicle VitaeAcademic KeysPA CareerLink/JobGatewayProfessional Affiliation/Trade WebsiteDiversity Association/Publication WebsiteAdvertisement in Academic or Professional PublicationReferred by a current employeeReferred by a friend, family member, or former employeeHeard about it at a conference or career fairBrowsing the Villanova websiteCabrini University employeeOther * If your answer to the above question is "Other", please specify the source below. If this question does not apply to you, enter N/A. (Open Ended Question)Documents needed to complete your application:Required DocumentsCover Letter / Letter of InterestResume / Curriculum VitaeOptional DocumentsLetters of Reference (uploaded by applicant)Other DocumentPI239785393

DescriptionVilla de Matel CenterPlease note that this position is with the Congregation of the Sisters of Charity of the Incarnate Word at Villa de Matel Center located in Houston, Texas. The Villa de Matel Center is the home for the Sisters of Charity of the Incarnate Word. It is also used as a central gathering place for the Sisters and their ministries, a retirement center for the Sisters and a retreat center for the public. You can learn more about the Sisters and all of their ministries at their website, www.sistersofcharity.org. Summary:The Food Service Worker is responsible for providing services in the respective satellite kitchens and dining rooms; ensuring all customers’ needs are satisfied. The Food Service Worker is responsible for making salads and supporting the cooks in meal preparation when assigned.Requirements:High School diploma or equivalentOne (1) year food handling experience desirableFood Handlers Certificate, preferredTexas Driver’s LicenseWork Type: Full-Time

Vassar CollegeKitchen Worker - Part-timeDepartment: Campus Dining - Gordon CommonsDuration of Position: Academic year / Part timeWork Schedule: Employee Type: ServicePosting Date: 01/25/2024Union Representation: SEIUPosting Number: SS152PPay Rate: $16.71/hourCompensation: About Vassar CollegeLocated in the scenic Mid-Hudson Valley, Vassar College is a highly selective, residential, coeducational liberal arts college. Vassar stands upon the homelands of the Munsee Lenape.Vassar College is deeply committed to increasing the diversity of the campus community and to promoting an environment of equality, inclusion, and respect for difference. The College is an Equal Opportunity and Affirmative Action employer, and especially welcomes applications from veterans, women, individuals with disabilities, and members of racial, ethnic, and other historically underrepresented groups.Vassar College is a smoke-free, tobacco-free campus.Position Summary and Responsibilities Perform duties assigned by the supervisor and/or Head Chef; Salad and sandwich production, ingredient production, which includes but not limited to slicing, dicing, washing vegetables and peeling eggs; Food running and stocking stations; Gather ingredients from storeroom, warehouse, cooler etc; All utility functions which includes but not limited to floor mopping, trash removal, serving, breaking down boxes, filling dispensers, ware-washing, cleaning equipment, maintenance of work areas in sanitary condition, moving equipment and supplies; Cleaning stations, tables and counters; Serves customers in an efficient and friendly manner; Perform related duties as assigned. This part-time position is not eligible for medical or other benefits. Must use personal protective equipment as per guidelines. The part-time Kitchen Worker is a part of the success of the food service program, by following all Health Department regulations, Food Standards laid out by Vassar College with regards to food quality, freshness, presentation and ECO Sure Audit Compliance.Qualifications Ability to maintain a clean, safe and sanitary work station, equipment and utensils; Ability to safely operate machinery and equipment and set up/breakdown work stations; Ability to move, position and place objects and equipment weighing up to 50 pounds; Ability to communicate effectively in English, including ability to converse, understand, read and write. Ability to work harmoniously with staff and customers; Strong knowledge of FIFO; Willingness to work overtime as available. Overtime is assigned according to seniority guidelines. Special Instructions to ApplicantsTo apply you will be required to complete the Vassar College Employment Application, including your complete work history and contact information for 3 supervisor references (please: no relatives, friends or co-workers). You will have the option of attaching a resume and cover letter. Review of applications will begin immediately. Inquiries may be directed to the Human Resources Office at (845) 437-5820For full consideration applicants should apply by: All applicants must apply online at: https://employment.vassar.edu/postings/3707.Copyright ©2024 Jobelephant.com Inc. All rights reserved.Posted by the FREE value-added recruitment advertising agency jeid-0e124d30f56b4b4b8819a682e4459afe