Posting Details
Classification Information
FLSA Non-Exempt
Position Information
Position Title Food Service Associate (PT) Position Number PS7-GRILL1 Position Type Part Time Leave Format Staff Shift Day Supervisor Title Food Services Manager Location Main Campus (Dobson) Job Description - Summary
The Food Service Associate performs a variety of food service functions within Knight's Grill, including food preparation, cooking, grilling, serving, cashiering, customer service, stocking, sanitation, and general kitchen operations. This position supports all aspects of daily food service operations to ensure a safe, efficient, and welcoming dining experience for students, faculty, staff, and visitors. Responsibilities include preparing and serving food, operating cash registers, maintaining inventory and supplies, cleaning and sanitizing work areas, assisting with catering functions, and providing exceptional customer service.
Essential Duties and Responsibilities
The Food Service Associate performs a variety of duties related to food preparation, cooking, customer service, cashiering, inventory management, sanitation, and general food service operations to ensure an efficient, safe, and welcoming dining experience.
- Prepare, cook, and serve a variety of menu items, including soups, entrées, vegetables, salads, fruits, desserts, sandwiches, grilled items, beverages, and special event foods.
- Follow standardized recipes, menus, production schedules, portion controls, and food safety guidelines to ensure quality and consistency.
- Operate and maintain kitchen equipment, including grills, ovens, steamers, skillets, mixers, slicers, choppers, and other food service equipment.
- Monitor food quality, freshness, appearance, and proper holding temperatures.
- Assist with catering services, special events, and campus activities requiring food service support.
- Properly store, rotate, and handle food products and supplies to minimize waste and prevent spoilage.
- Provide excellent customer service by greeting customers, answering questions, assisting with menu selections, and responding promptly to customer needs or concerns.
- Set up, stock, and maintain serving lines, food displays, salad bars, beverage stations, condiment areas, and dining spaces.
- Operate cash registers and point-of-sale systems accurately; process cash, credit card, debit card, and other payment transactions.
- Maintain accountability for cash handling procedures, including balancing cash drawers, reconciling receipts, counting money, and providing accurate change.
- Assist with pricing, sales reporting, and catering transactions as assigned.
- Stock and replenish food items, beverages, condiments, utensils, paper products, cleaning supplies, and other operational necessities.
- Assist with receiving, organizing, storing, rotating, and inventorying food products and supplies.
- Maintain organized storage rooms, freezers, coolers, and work areas.
- Clean and sanitize food preparation areas, serving stations, dining areas, equipment, utensils, and workstations in accordance with health and safety standards.
- Operate dishwashing and sanitizing equipment and perform general cleaning duties, including sweeping, mopping, and waste removal.
- Comply with all health department regulations, sanitation standards, food safety requirements, and personal protective equipment (PPE) guidelines.
- Maintain a safe working environment by identifying and reporting safety concerns and following established safety procedures.
- Work collaboratively with team members to support all areas of food service operations as needed.
- Attend required meetings, training sessions, and professional development activities.
- Maintain professionalism and positive working relationships with students, faculty, staff, visitors, and coworkers.
- Perform other related duties as assigned by the Food Services Manager.
General Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily and must meet the requirements listed below that represent the knowledge, skill, and/or ability necessary to be successful. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
KNOWLEDGE AND ABILITIES:
- Modern methods of preparing all menu items, desserts and special event food in large quantities
- Proper cleaning and sanitizing methods
- Principles of sanitation and kitchen safety
- Work rapidly and efficiently in performing tasks
- Follow written recipes and oral instructions
- Convert recipes to amount of food production needed
- Apply and maintain high standards of sanitation and personal hygiene
OTHER SKILLS and ABILITIES:
- Understanding of and commitment to the unique nature and role of the College and to the philosophy of the community college system.
Required Qualifications
High School Diploma or equivalent. Two or more years of commercial or institutional cooking experience.
Preferred Qualifications
One year experience in food service area.
Servsafe Certified
Certificates, Licenses, Registrations Physical Demands
- While performing these duties, the employee is regularly required to talk, hear, taste and smell.
- The employee must have stamina to stand or walk on hard flooring for long periods of time.
- Must have ability to withstand a wide range of temperatures.
- The employee occasionally is required to climb, balance, stoop, kneel, or crouch.
- Employees must have strength to lift or move up to 50 pounds.
- Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.
- While performing the duties of this job, the employee frequently works with chemical cleaning agents, kitchens utensils, cooking grills, and is exposed to fumes or airborne particles and risk of electrical shock, burns, and lacerations.
- Employee must adhere to all uses of personal protective equipment.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- While performing the duties of this job, the employee will occasionally be outside.
- The noise level in the work environment is usually moderate.
Position Budget Information
Posting Detail Information
Posting Number SFP986 Proposed Start Date 11/09/2026 Position End Date (if temporary) Open Date 10/19/2026 Close Date Open Until Filled Yes Special Instructions to Applicant
For information about this position, please contact Regina Key, Food Service Manager, at 336-386-3221 or keyrr@surry.edu.
Supplemental Questions
Required fields are indicated with an asterisk (*).
(Open Ended Question)
Applicant Documents
Required Documents
- Resume
- Cover Letter/Letter of Application
Optional Documents
- Unofficial Transcript 1
- Other Document