Required Schedule Flexibility
(1-5 scale with 5 as most flexible): 5
The kitchen of The Keeter Center operates 364 days a year (closed Christmas Day). The staff has opportunities in all facets of food production. Due to the diverse operations of the Food Services Department of the Keeter Center, there are many different job assignments available for students, including: stewarding, baking, line cook, banquet/prep cook, salad and sandwich preparation and maintaining receiving / storage.
Primary duties and responsibilities:
Produce menu items in assigned station as needed,
Maintain work area cleanliness and organization,
Flexible in abilities to accommodate business flow,
Knowledge of Food Safety and Sanitation Skills,
Maintain a clean and organized station,
Assist other stations as needed.
Secondary duties and responsibilities:
Willingness to learn basic cooking and preparation skills,
Ability to work as a team member.
Maintain a friendly attitude,
Exceed guest expectations,
Knowledgeable about your job duties,
Follow all service standards,
Always arrive in proper uniform,
Dependable and flexible with work schedule,
Maintain uniform and personal appearance standards,
Light lifting on occasion.
Cooking or work experience related to foodservice or other service-related industry(not mandatory),
Ability to handle a changing workload as business dictates,
Ability to handle pressure situations as business dictates.
The student will:
Build guest relationships,
Be accountable to the team,
Be a contributor,
Go beyond expectations,
Learn and know the Dobyn's Dining menu,
Be proficient preparing menu items in a timely manner,
Understand the sanitation and cleaning processes,
Develop appropriate skills needed to prepare meal items such as ingredients and measuring techniques,
Develop customer service attitude...go above and beyond to help the customer,
Develop good communication skills,
Gain the ability to work together as a team.