Position Title:
Food Service Worker
Required Schedule Flexibility
(1-5 scale with 5 as most flexible): 5
Job Description:
To learn the basic functions of responsibility, punctuality, initiative, cooperation, quality, and ethics in the work place.
To work in one of the following areas in a professional manner:
| Student Dining Center: proper customer service in, but not limited to, the dish room, dining room, pots and pans area, server, runner, cooks assistant, beverages, checker/cashier, stock room, catering, student manager, or any of the above combinations |
| Cat’s Den: proper customer service in, but not limited to, cashier, order taker, proper production of brand coffees, student manager, or any of the above combinations |
Concessions: proper customer service in, but not limited to, cashier, order taker, stand vendor, student manager, or any of the above combinations
|
Primary duties and responsibilities:
To attend all safety, sanitation, orientation, or any other mandatory training meetings,
To complete all duties required in a courteous and pleasant manner,
To work as a team and not as an individual to insure our guests receive quality products and services,
To follow all items and issues stated in the Student Dining Center Handbook,
To follow all rules as stated in the College of the Ozarks Student Handbook.
Basic Qualifications:
Not applicable.
Desirable Qualifications:
Good customer service,
Ability to work with others.
Learning Objectives:
The student will:
Understand and apply principles of work ethics,
Understand some of the major qualities needed to enter and succeed in the culinary field,
Identify tools and equipment used in baking, emphasizing safety and sanitation procedures,
Explain the procedures for rotation of stock under the FIFO method,
Explain proper food storage practices,
Understand the various mixing methods used in the bakeshop,
Understand measurement systems and how to measure ingredients,
Organize and plan work more efficiently,
Demonstrate fundamental baking skills including following a recipe, ingredient identification, portioning, handling, and service,
Identify and understand the basic cooking methods employed in the bakeshop,
Prepare puddings,and gelatins,
Demonstrate food presentation techniques,
Demonstrate effective communication in the workplace.