Job Description

University of Utah Job Description

Job Summary

Performs general food service work and provides routine kitchen help in the preparation, assembly, production and service of food items.

Qualifications

Current Food Handler's Permit within one month of employment; must be able to read, write, and follow verbal instructions in English; and a commitment to providing excellence in service required. Six months food handlers' experience or equivalency (one year of education can be substituted for two years of related work experience) preferred.

Applicants must demonstrate the potential ability to perform the essential functions of the job as outlined in the position description.

Disclaimer

This job description has been designed to indicate the general nature and level of work performed by employees within this classification.  It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to the job.

Essential Functions

1. Sets-up and serves a variety of food items from counters and steam tables to cafeteria/snack shop patrons by following established methods, standards and procedures to ensure appropriate sized portions are distributed, and to provide prompt, quality service.
2. Prepares various food items, such as sandwiches, salads, garnishes, fresh fruits and raw vegetables to provide daily service to patrons and cooks, and to complete catering orders.
3. Ensures fresh food is properly cared for by wrapping unused portions and refrigerating those items requiring cold storage.
4. Cleans and sanitizes work areas, such as counter tops, coffee, hot chocolate and juice machines, as well as slicers, scales, refrigerators and shelves to ensure a sanitary area for the preparation and serving of food.
5. Uses equipment, such as scales and electric slicing machines to slice and weigh meat, cheese, etc. for catering orders and buffets.
6. Scrapes, sorts and pre-rinses soiled dishware, glasses, and silverware; places them in the dishwashing machine; removes clean items and delivers them to various dining areas to provide sanitary dishes for use in daily serving.

Problem Solving

The incumbent must have proper quantities of food prepared and ready to serve to meet catering and mealtime deadlines. She/he has the authority to recommend changes in procedures and policies that increase customer service, improve operational efficiency, and/or reduce food waste. Oftentimes, he/she must show/train new employees on the way duties are carried out, as well as the location of various items. Major assignments and policies are determined by the supervisor, but each incumbent carries out their assignment with little supervision.

Comments

The incumbent may do all, part, or just one of the above duties on a regular basis. In carrying out his/her responsibilities, the incumbent may use various pieces of equipment, such as coffee and chocolate makers, deep fat fryers, grill, ice cream machine, ovens, steam tables, etc.