General Information
| Job Description | FOOD SVC WORKER SR | Working Title | Senior Food Service Worker, Dining Services |
|---|---|---|---|
| Job Code | 005651 | Grade | |
| Department Name | Dining Services - D01209 | Department Head | Marcus Van Vleet |
| Supervisor | Mario Alberto Valencia Ruiz | Effective Date | 04/03/2023 |
Position(s) Directly Supervised
| Job Code | Title | FTE |
|---|
Department Custom Scope
| 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. |
Education & Experience Requirements
Education Requirements
Experience Requirements
| Experience | Requirement |
|---|---|
| Recent experience within a customer service oriented environment of responding to and meeting/exceeding the needs of the customer. | Required |
| Previous experience working with and operating standard and specialized kitchen equipment generally found in a large commercial kitchen to accomplish daily assignments. | Required |
| Experience interacting and leading in a team based environment to achieve completion of daily duties. | Preferred |
| Experience and knowledge of proper procedures in heating and retherming food items. | Preferred |
| UC Dining experience, knowledge of systems, policies, procedures and regulations. | Preferred |
| 6 months of recent experience in food preparation and general maintenance/cleaning in a kitchen and/or dining area within a high volume of food service operation; or an equivalent combination of education and experience. | Required |
License Requirements
Certification Requirements
| Certification | Requirement |
|---|
Educational Condition Requirements
| Condition | Requirement |
|---|
Key Responsibilities
| Description | % Time |
|---|---|
| FOOD PREPARATION, SERVICE AND MOVEMENT, 1 of 2: 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. 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. 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. | 30 |
| FOOD PREPARATION, SERVICE AND MOVEMENT, 2 of 2: Prepares items to order upon customer and/or supervisor requests. Heats prepared products using standard kitchen equipment. Assembles, plates and presents assigned food items ensuring that each is properly displayed and garnished. Professionally serves assigned menu items using proper customer service standards. 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. | 30 |
| TEAM LEADERSHIP, SAFETY, COMMUNICATION AND CUSTOMER SERVICE, 1 of 2: TEAM LEADERSHIP: 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. Communicates to team the meal presentation, portion and ingredients of all assigned menu items to be served in area. Monitors customer flow in an assigned area. Monitors customer orders to ensure they are processed in a timely manner. Monitors the team to ensure all food items are maintained at proper temperatures during production and service. Maintains proper food levels for assigned area throughout meal service. Monitors the team to ensure area is properly cleaned and stocked. Completes assigned production records. 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. | 20 |
| TEAM LEADERSHIP, SAFETY, COMMUNICATION AND CUSTOMER SERVICE, 2 of 2: COMMUNICATION AND CUSTOMER SERVICE: 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 necessary to gain customer confidence. Maintains a professional posture using positive body language such as eye contact, facial expressions and gestures that reflect an outgoing, friendly, attentive and responsive communication to guests. 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. | 15 |
| MISCELLANEOUS DUTIES: Performs other duties as assigned within the scope of the Senior Food Service Worker position. | 5 |
Knowledge, Skills & Abilities
| Knowledge/Skill/Ability | Requirement |
|---|---|
| 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. | Required |
| Ability to count inventory, food and supplies. Ability to read and comprehend basic instructions and understand common food measurements. | Required |
| 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. Must be able to exert wellpaced mobility of up to four (4) hours in length and stand continuously throughout an eight (8) hour shift on uncarpeted surfaces. Must be able to move 20 pounds frequently and 50 pounds occasionally following proper safety guidelines. Must be able to stand, walk, climb, stoop, push, pull, reach and crouch for extended periods of time, as required to complete job assignments. Ability to work in temperature extremes, continuous noise and physical risks found in food service environments. | Required |
| 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. | Required |
| Ability to read, write, perform basic arithmetic calculations, follow oral and written instructions. | Required |
| Demonstrated skill in cutting, slicing, and measuring dry and liquid food ingredients in units of measurements such as cup, pint, ounce, quart and pound. | Required |
| 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. | Required |
Special Requirements & Conditions
| Special Condition | Requirement |
|---|---|
| Overtime | Required |
| Hired candidate must (1) successfully complete online Food Handlers Certificate Training within the first thirty (30) days of appointment start date. Positions within Starbucks require successful completion of training and certification as a Barista within ninety (90) days of appointment start date. Must successfully complete a pre-employment physical examination. | Required |
| Must successfully complete a pre-employment, post-offer physical and background check through the DOJ and FBI prior to appointment start date. Must wear University issued uniform and ID badge. | Required |
| Shift Work (hours outside standard Mon-Fri 8AM-5PM work hours) | Required |
Other Special Requirements & Conditions
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Level of Supervision Received
| General Supervision |
Environment
Working Environment
| Campus |
Other Requirements
Items Used
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Physical Requirements
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Mental Requirements
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Environmental Requirements
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Critical Position
| Is Critical Position: Yes |