Careers

Job Summary 

Assist in preparation and serving of food and beverage. Supervise personnel assigned to the unit. Assist with maintaining records. Hires, trains, and supervises student employees; responsible for cash handling and deposit of daily receipts for the assigned unit. 

Essential Functions 

• Prepares foods and beverages using standard recipes for the purpose of cash customer consumption.  May requisition food using standard forms and established procedures. 
• Uses manual and mechanical food service equipment to supply product for the consumption of customers. 
• Uses standard forms and procedures to order supplies and equipment needed in the operation of the assigned area. 
• Makes daily deposits of sales receipts using standard forms and procedures; makes sales reports on standard forms. 
• Supervises and assists in the cleaning and maintaining of equipment and work areas to maintain sanitation standards. 
• Hires, trains and supervises student employees in the assigned work area. May assist in the evaluation and scheduling of employees. 
• Assists in securing the assigned area(s) at the close of operations. 
• Maintains records of cash and sales figures and other records pertaining to the operation of the assigned unit(s). 
• Assists with inventory and food storage using standard forms and procedures to account for all stock and the proper storage of products. 

Other Functions 

• Performs other duties as assigned. 

Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure) 

• At least one year of food service experience in food service in a hotel, restaurant, cafeteria, or catering operation.  A diploma or certificate from a trade, technical or vocational school with a major in culinary arts or food services may be substituted for the required experience. 
• Incumbents must be certified as food handlers within six months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e. ServSafe) 
• Working knowledge of methods, materials, tools, and equipment normally used in food handling and storage. 
• Working knowledge of food service sanitation procedures. 
• Working knowledge of cash handling and related equipment used in cash handling, cash registers, calculators, etc. 
• Ability to follow oral and written instructions. 
• Ability to supervise employees, giving oral and written instructions in a precise and understandable manner. 
• Ability to maintain accurate records and make reports. 
• Ability to establish rapport, maintain harmonious working relationships and deal effectively with customers and agency personnel from varied backgrounds. 

Physical Demands/Working Conditions 

• Requires the ability to balance, carry, push, pull, stand, bend, reach, sit, twist, lift and perform repetitive movements. 
• Ability and stamina to perform manual tasks including standing for long periods of time, lifting, and carrying heavy objects, and working under conditions of seasonal high and low temperatures.  
• Willingness to work under exposure to the hazards of wet and slippery floors, seasonal high and low temperatures (indoors as well as outdoors) and sharp surfaces. 

Additional Details 

• This position is designated as essential personnel.  

Work Schedule 

• 40 hours per week; schedule varies depending on the needs of the department; may include occasional weekends and holidays. 
• 35 week minimum. 

Salary Information 

AFSCME Non-Exempt Grade 10, Special Recruitment Rate Step 6. 

Special Instructions to Applicants 

Please complete online application and provide contact information for (3) three professional references.