!!!!NEW JOB POST !!!!

Culinary - Student Worker

Title:

Student Worker

Department:

Academic Affairs

Job Type:

Part time – 10-15 hours per week while school is in session

Position Summary:

Pantry Persons are responsible for the preparation of salads, sandwiches, dressings, garnishes, desserts, ice cream beverages and various appetizers. Maintain the general cleanliness of the various pantry stations. All related job duties are performed in accordance with departmental and AI policies, practices and procedures as defined by the Director of Culinary Arts and the AI standards of excellence.

Key Job Elements:

 Conducts preparation of assigned menu items according to standardized recipes and specifications.

 Chops, dices, and cuts the various meats, cheeses, vegetables and fruits for salad and sandwich preparation using hand knives and electric slicer.

 Combines the various ingredients and plates the salads, sandwiches, desserts, ice cream, beverages and appetizers for service to the appropriate wait staff.

 Prepares dressings and cold sauces in accordance with restaurant needs.  Perform various job duties that will include operation of grill, fryer, and French top in

accordance to the restaurant needs.  Maintains the required par of food items in their assigned station from support areas

throughout the property.  Ensures ingredient supply levels are accurate. Must move items from shelves to carts and transport to assigned stations for

restocking purposes.  Maintains a high level of service while interacting with co-workers and wait staff. Observe all safety rules and regulations. Make sure all areas assigned are clean

and free of debris.  Maintain proper food levels at all times to insure that all guests receive high quality

products as defined by company standards.  Coordinates with Restaurant lead Chef to ensure proper par levels or the next day’s

product needs.  Takes all appropriate actions to ensure quality and to reduce waste as directed by

the Director of Culinary Arts.  Maintains proper food rotation procedures at all times for all pantry items. Meets the attendance guidelines of the job and adheres to regulatory, safety,

departmental and company policies.  Other duties as assigned.

Supervisor

Will report directly to Restaurant lead Chef

RequirementsAbility to get along with co-workers and work as a team. Must be able to stand on feet for prolonged periods of time.

Must be able to have a sense of urgency and react to changing business demands. Basic product identification. Ability to lift and carry large objects weighing up to 70 pounds and to be able to push and pull up to 300 pounds on a cart or dolly.

Ability to follow verbal and written instructions. Dexterity to use knives and other hand-held instruments, as well as food prep equipment.

Federal Work Study eligible preferred Must be a full-time student (12 credits or more) Able to perform Key Job Elements Must be in and stay in good academic standing for the duration of employment (CGPA at or above 2.0) Must be in and stay in good conduct standing.