Senior Food Service Worker, Dining Services

UC Riverside's Dining Services is recruiting for one partial-year career Senior Food Service Workers. The full salary range for the Senior Food Service Worker is $26.69 - $33.18 per hour. We base salary offers on a variety of considerations, such as education, licensure and certifications, experience, and other business and organizational needs. This Senior Food Service Worker position is scheduled 10 months of the year (September through June), which means the employee will be scheduled off from July through August as leave without pay days. The Senior Food Service Worker performs a variety of semi-skilled duties that relate to food preparation, customer service, safety and sanitation, and general cleaning duties in one or more kitchen and/or a dining areas for UCR Dining Services. The Senior Food Service Worker may serve in a leadership capacity over a small group of student staff in a team environment. Applicants must have current work authorization when accepting a UCR staff position. Currently, we are unable to sponsor or take over sponsorship of an employment Visa for staff. As a University employee, you will be required to comply with all applicable University policies and/or collective bargaining agreements, as may be amended from time to time. Federal, state, or local government directives may impose additional requirements.\n \nFOOD PREPARATION: Performs a wide variety of semi-skilled techniques in food preparation, service and delivery of food products and service according to a specialized menu. Ensures food presentation and set-up at catered events including, but is not limited to, buffet tables, table skirts, linens, buffet table decorations, condiments, tableware, silverware, etc., making sure order is double checked for accuracy prior to the start of event. Anticipates any items the client may need or want. Carries, gathers and/or moves food supplies, equipment and utensils to and from storage and work areas and work locations. Ensures that appropriate service equipment and supplies are assembled and stocked for assigned area prior to the start of any meal period. Prepares food items for cooking, service or movement according to standardized procedures within prescribed time in assigned area using taste and smell to ensure quality control. Maintains food items at proper temperatures during production, service and movement.FOOD SERVICE OPERATIONS: Surveys customer flow and replenishes food items as needed. Monitors and reports food temperatures. Logs food usage, labels and stores food in accordance with established guidelines. Strips trays, sorts, rinse dishes and silverware, operates and unloads dish machine, stores clean items and inspects washed items for cleanliness and breakage. Cleans and maintains dish machine. Washes pots, pans and equipment. Operates point-of-sale cash register, accepts meal card and payment and prepares cash drawer for deposit. Operates standard and specialized kitchen equipment generally found in a large commercial kitchen to accomplish daily assignments.TEAM LEADERSHIP AND CUSTOMER SERVICE: Monitors the team to complete assigned food production for service at prescribed meal hours. Monitors the team to display food in a restaurant style with proper garnish in assigned service areas. Monitors the team to ensure all food items are maintained at proper temperatures during production and service. Monitors the team to ensure area is properly cleaned and stocked. Completes assigned production records Provides gracious service to guests by anticipating their needs and taking the initiative to find service solutions that accommodate their requests within the parameters of the department's program. Ensures personal grooming and uniform projects the professional image. Makes eye contact and displays an outgoing, friendly communication style with all guests.TEAM COMMUNICATION: Utilizes clear communication skills, including active listening and verbal communication with guests and team members that ensure a balance in speed of service with respect and hospitality. Communicates effectively with team members regarding customer traffic flow, production requirements, portion guidelines, quality standards, sanitation and organization of workstation and assigned break schedule throughout.TEAM SAFETY: Ensure compliance with all safety procedures for using equipment and chemicals; ensure handling of all food products in accordance with recognized safe food handling practices. Ensure the cleaning and sanitizing of assigned areas following proper procedures. Operates all kitchen equipment in accordance with OSHA and EH&S safety standards. Complies with all food handler procedures required by the department, federal and state laws. Report needed repairs to supervisor immediately. Maintains proper rotation of food items. Assists customers with questions/inquiries regarding food allergens.MISCELLANEOUS DUTIES: Performs other duties as assigned within the scope of the Senior Food Service Worker position.\n \nDemonstrated skill in cutting, slicing, and measuring dry and liquid food ingredients in units of measurements such as cup, pint, ounce, quart and pound.Proven ability to read, speak, write and understand English in order to determine and carry out job duties and communicate with supervisors, co-workers and customers. Skill in communicating effectively and professionally using tact and diplomacy. Skill to write legibly and record information accurately and as necessary to perform job duties.Proven ability to accurately perform repetitive tasks according to set procedures and pace and a proven ability to give and follow explicit directions and carry out instructions.Knowledge of general rules, regulations and procedures for sanitation and safety as it applies to food preparation, service, kitchens and storage areas. Must maintain compliance with California Health and Safety Codes.Must adhere and meet the Injury Illness Prevention Program Guidelines: Work in a safe and responsible manner while not putting self or others at risk. Comply with applicable policies and procedures and regulations, using personal safety gear, observing warning signs, learning about potential hazards and reporting unsafe conditions.Ability to read, write, perform basic arithmetic calculations, follow oral and written instructions.Ability to count inventory, food and supplies. Ability to read and comprehend basic instructions and understand common food measurements.For positions regularly assigned to campus coffee shops and Catering Operations: Ability to lead a group of student workers with little to no supervision at remote locations.Knowledge of and ability to operate standard and specialized commercial kitchen equipment.Ability to successfully lead a diverse team to achieve completion of daily duties.Knowledge of proper procedures in heating and retherming food items.Knowledge of UC Dining systems, policies, procedures, and regulations.\n \nMust adhere and meet the Injury Illness Prevention Program Guidelines: Work in a safe and responsible manner while not putting self or others at risk. Comply with applicable policies and procedures and regulations, using personal safety gear, observing warning signs, learning about potential hazards and reporting unsafe conditions. Proven ability to read, speak, write and understand English in order to determine and carry out job duties and communicate with supervisors, co-workers and customers. Skill in communicating effectively and professionally using tact and diplomacy. Skill to write legibly and record information accurately and as necessary to perform job duties. For positions regularly assigned to campus coffee shops and Catering Operations: Ability to lead a group of student workers with little to no supervision at remote locations. Proven ability to accurately perform repetitive tasks according to set procedures and pace and a proven ability to give and follow explicit directions and carry out instructions. Ability to read, write, perform basic arithmetic calculations, follow oral and written instructions. Knowledge of and ability to operate standard and specialized commercial kitchen equipment. Demonstrated skill in cutting, slicing, and measuring dry and liquid food ingredients in units of measurements such as cup, pint, ounce, quart and pound. Knowledge of general rules, regulations and procedures for sanitation and safety as it applies to food preparation, service, kitchens and storage areas. Must maintain compliance with California Health and Safety Codes. Ability to successfully lead a diverse team to achieve completion of daily duties. Knowledge of proper procedures in heating and retherming food items. Ability to count inventory, food and supplies. Ability to read and comprehend basic instructions and understand common food measurements.Knowledge of UC Dining systems, policies, procedures, and regulations.