Food Service Worker II*

at  Duke University

DUKE UNIVERSITY:

Duke University was created in 1924 through an indenture of trust by James Buchanan Duke. Today, Duke is regarded as one of America’s leading research universities. Located in Durham, North Carolina, Duke is positioned in the heart of the Research Triangle, which is ranked annually as one of the best places in the country to work and live. Duke has more than 15,000 students who study and conduct research in its 10 undergraduate, graduate and professional schools. With about 40,000 employees, Duke is the third largest private employer in North Carolina, and it now has international programs in more than 150 countries.

POSITIONAL SUMMARY

Perform routine food service tasks under general supervision or instructions in a food production and/or customer service area; prepare portioned and fast food on grill, in broiler, or in deep fat fryer as appropriate, and operate point-of-sale cash register; wash and clean equipment as assigned.

Key Position Duties

• Assist in the preparation of foods such as meats, vegetables, baked goods and desserts; prepare food to include beverages, salads, dressings, sandwiches, and cold plates; prepare portioned and fast foods on grill, in broiler, or in deep fat fryer as appropriate.
• Operate point-of-sale cash register; calculate total cost of items and accept payment in cash, on meal cards, or on charge cards; perform other various clerical duties in food services offices as required; provide customer service as needed.
• Operate food production equipment to include slicers, choppers, dicers, mixers, vertical cutters, patty making machines, and other vegetable, bakery, and meat processing equipment.
• Transport food or supplies to serving areas; ensure that areas are properly set up; assemble and replenish food, supplies, and equipment as required; ensure proper temperature of food in steam tables and correct counter display; take orders, portion, and serve food to customers; record portions served according to procedure; remove, cover, wrap, label, store, rotate, and discard food and condiments as directed.
• Clear soiled dishes and refuse from tables in dining halls; scrape refuse into garbage containers; load trays and soiled dishes on conveyers, racks, and carts; remove and dispose of trash; set up and operate dish machine.
• Clean assigned area following proper sanitary procedures, to include equipment, counters, work and dining tables, chairs, refrigerators, utensils, and dispensers; sweep and mop floors; vacuum carpets and empty ash trays.
• Ensure all supplies, materials and equipment are available in assigned work areas for proper performance of duties; maintain replenishment as necessary; prepare supplies and materials as required; report equipment malfunctions; report need to repair equipment, furniture, building, and fixtures.
• Assist in monitoring work and training employees in proper techniques and in the use of supplies, materials and equipment as appropriate. Perform other related duties incidental to the work described herein.

The intent of this job description is to provide a representative outline of the type of responsibilities that will be required of positions given this title and shall not be construed as all-encompassing or as a declaration of all specific duties and responsibilities of this position. Employees may be directed to perform job-related tasks other than those specifically presented in this description.

REQUIRED MINIMUM EDUCATION AND EXPERIENCE:

• Education
• Work requires ability to understand and follow instructions generally acquired through a partial high school education.
• Experience
• Work requires six months of experience in food preparation/service. (Completion of high school does not offset required experience.)

• Assist in the preparation of foods such as meats, vegetables, baked goods and desserts; prepare food to include beverages, salads, dressings, sandwiches, and cold plates; prepare portioned and fast foods on grill, in broiler, or in deep fat fryer as appropriate.
• Operate point-of-sale cash register; calculate total cost of items and accept payment in cash, on meal cards, or on charge cards; perform other various clerical duties in food services offices as required; provide customer service as needed.
• Operate food production equipment to include slicers, choppers, dicers, mixers, vertical cutters, patty making machines, and other vegetable, bakery, and meat processing equipment.
• Transport food or supplies to serving areas; ensure that areas are properly set up; assemble and replenish food, supplies, and equipment as required; ensure proper temperature of food in steam tables and correct counter display; take orders, portion, and serve food to customers; record portions served according to procedure; remove, cover, wrap, label, store, rotate, and discard food and condiments as directed.
• Clear soiled dishes and refuse from tables in dining halls; scrape refuse into garbage containers; load trays and soiled dishes on conveyers, racks, and carts; remove and dispose of trash; set up and operate dish machine.
• Clean assigned area following proper sanitary procedures, to include equipment, counters, work and dining tables, chairs, refrigerators, utensils, and dispensers; sweep and mop floors; vacuum carpets and empty ash trays.
• Ensure all supplies, materials and equipment are available in assigned work areas for proper performance of duties; maintain replenishment as necessary; prepare supplies and materials as required; report equipment malfunctions; report need to repair equipment, furniture, building, and fixtures.
• Assist in monitoring work and training employees in proper techniques and in the use of supplies, materials and equipment as appropriate. Perform other related duties incidental to the work described herein