Position Title:

Student Employee, Food Services

Job Description:

Responsible for proper preparation and cooking of various foods and beverages. Maintaining cleanliness and sanitation of equipment throughout the operation.

POSITION TITLE: Student Employee, Food Services

STATUS: Part time

DEPARTMENT: Food Services

DIVISION: Administrative Services

REPORTS TO: Kitchen Operations Manager

CLASSIFICATION: Non-exempt

MINIMIUM PAY RATE: $14.00

(Position is FWS Eligible)

ESSENTIAL JOB DUTIES AND KEY RESPONSIBILITIES

1. Work various food stations/locations based on department needs of the day to include but not limited to dishwasher/steward, food prep, grill, fryer, deli, salad bar, specialty coffee shop, catering.

2. Maintain proper food service preparation and sanitation by ensuring proper cooking temperatures are achieved when cooking, by taking temperatures and recording on a log as needed; ensuring proper First In, First Out stock rotation. Maintain proper display and arrangement of all foods and materials; ensure that all items are properly priced and stored properly.

3. Operate and clean various kitchen equipment to include microwave, soup kettle, tilt skillet, oven, grill, stove, steam table, toaster, warmers, dish machine, and utilizing a three compartment sink to clean and sanitize equipment.

4. Assist with cleaning of cafe stations and trash removal.

5. Maintain sanitation practices.
6. Complete ANSI Food Handlers Certification for State of Illinois within 30 days of hire

7. Perform related duties as assigned.

MINIMUM QUALIFICATIONS
1. Must be a current JJC student.
2. Must be enrolled in a minimum of 6 credit hours per semester.
3. Must maintain satisfactory academic progress (minimum 2.0 GPA, not on academic
probation)
4. Must pass routine physical exam.
5. Ability to follow specific verbal and/or written instructions.
6. Ability to relate well with the public, comprehend and communicate business-related needs.

PREFERRED QUALIFICATIONS
1. Previous food service or customer service-related job experience.
PHYSICAL DEMANDS
1. The employee is required to stand for prolonged periods of time.
2. Ability to move/push/pull stocked utility carts, lift, stack and maneuver objects with a minimum of 50 lbs.

3. Operate and climb ladder to a height of 8 feet from the ground.

WORKING CONDITIONS
1. Various kitchen equipment to include microwave, soup kettle, tilt skillet, oven, grill, stove, steam table, toaster, warmers, coffee machine, knives, meat slicer, cash register, etc.
2. Exposures: Changing Temperatures (60-110 degrees F), slippery floors, bacteria in foods, noise and vibrations.
3. Safety requirements: Adhere to company, property, and department safety standards and procedures. Safety shoes, proper guards, proper lifting techniques, sharpened knives and all safety procedures must be followed. Display knowledge of safe operation of hot foods services line and equipment while maintaining the level of safety required and exhibited by JJC and OSHA requirements.

AVAILABILITY

Food Services operational hours are from 6AM-5PM Monday thru Friday. There may also be needs outside of the hours for special events or weekend events, as needed

Start date for this position will be no earlier than Monday, August 5, 2024

Work schedule will not exceed 20 hours per week during the fall and spring semester.

• Operational hours are Monday thru Friday from 8:00 a.m. – 5:00p.m.
• Evenings and Weekends, as needed. (Only on a limited basis for special events.)

Shifts needed:

• Mondays 9:00a.m.-1:00p.m. or 12:00p.m.-5:00p.m
• Tuesdays 9:00a.m.-1:00p.m. or 12:00p.m.-5:00p.m
• Wednesdays 9:00a.m.-1:00p.m. or 12:00p.m.-5:00p.m
• Thursdays 9:00a.m.-1:00p.m. or 12:00p.m.-5:00p.m
• Fridays 11:00a.m.-2:30p.m.

Full Time/Part Time:

Part time

Union (If Applicable):

Scheduled Hours:

20