Position Summary:

A food service worker is a fundamental position responsible for culinary tasks. The food service worked is responsible for the proper preparation, set up, and execution of a particular station or dish. The culinary work in this position must follow commitments to sustainability and proper health and safety guidelines.

Position Objectives:

In the performance of their respective tasks and duties all employees are expected to conform to the following:

• Perform quality work within deadlines with or without direct supervision.
• Interact professionally with other employees, customers, and suppliers.
• Work effectively as a team contributor on all assignments.
• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Duties/Function/Tasks:

• Prepares hot and cold items per recipes and production guidelines for a specific station or area of a food service location.
• Washes, peels, cuts, and seeds vegetables and fruits; weighs and measures designated ingredients. 
• Ensures par levels are maintained for your station. Takes temperature of food at designated times throughout the shift and documents the temperatures in log books.
• Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
• Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
• Cleans work areas, equipment, and utensils; distributes supplies, utensils, and portable equipment.
• Utilizes approved food production standards to ensure proper quality, serving temperatures, and standard portion control.
• Follows all recipe, food production and presentation standards.
• Completes end of shift production sheets.
• Set up station or section in time for service.
• Serves customers in an efficient and friendly manner; resolves customer concerns.
• Collects, sorts, and washes dishes.
• Sweeps and mops kitchen floors.
• Washes worktables, walls, refrigerators, and large equipment.
• Distributes supplies, utensils, and portable equipment.
• Segregates and removes trash and garbage and places it in designated containers.
• Transfers supplies, equipment, and food between storage and work areas.
• Loads or unloads trucks picking up or delivering supplies and food.
• Completes all logs with accurate information throughout the shift.
• Keeps areas clean, organized and full.
• Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
• Assures compliance with all HACCP, ServSafe, Department of Health and JHU sanitation and safety requirements.

Note: Job duties are subject to change as needed.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strong passion and motivation to create great food.
• General culinary knowledge of basic kitchen practices, protocols, and procedures.
• 2 years of equivalent experience working in a high-volume restaurant kitchen.
• Understanding of typical culinary units of measure.
• Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers, tilt skillets, and convection ovens.
• Ability to follow all health and safety standards.
• Possess the ability to meet specific uniform standards for this position.
• Utilize all Personal Protective Equipment?s per guidelines.
• Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
• Ability to use time keeping system to properly record time worked for payroll processing.

Certifications and Licenses:

• ServSafe and Allertrain certified or
• Obtain ServSafe and Allertrain certificates within first 2 months of employment.

Additional Information:

• Part-Time and Full-Time Positions: The job requisition includes opportunities for both part-time and full-time positions. Candidates should indicate their preference and availability for either type of employment.
• Benefits Eligibility: Eligibility for benefits will commence for individuals working a minimum of 30 hours per week. Those who meet this requirement will be entitled to the benefits package offered by the organization.
• Availability Consideration: When reviewing the open positions, please carefully consider your availability and ensure that it aligns with the requirements of the role you are interested in. Make sure you can commit to the designated working hours and any schedule variations as needed.
• Bargaining Unit Positions: These job openings fall under the bargaining unit category. Bargaining unit positions typically involve collective bargaining between the employer and a labor union representing the employees. The terms and conditions of employment, including wages, benefits, and working conditions, are negotiated through this process.
• Bidding and Seniority Order: For summer and fall positions, a bidding system is followed, and the allocation of positions is based on seniority order. This means that candidates with greater seniority within the organization will have priority in selecting their preferred positions and shifts. Please take this into account when considering the likelihood of being awarded a specific role in the future.
• Application Process: To be considered for a position, please ensure that you submit your application within the designated timeframe and follow the instructions provided being sure to include all applicable information and a resume.
• Communication and Updates: Throughout the application and selection process, ensure that your contact information is up to date. Check your emails, voicemails, or any other specified communication channels regularly for updates on the status of your application or any further instructions.

Please review these additional notes carefully and make sure you meet the requirements and understand the processes involved in applying for the available positions.

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to:

• Stand and walk for extended periods of time (2-4 hours).
• Walk; use hands or finger, handle or feel; reach with hands and arms at below and above shoulder level.
• Regularly lift and/or move up to 50 pounds.
• Regularly talk and hear.
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
• Twist and bend while standing.
• Occasionally required to sit, climb or balance, and taste or smell.
• Ability to withstand hot temperatures as generated by ovens, grills, and fryers.

Language Skills:

• Ability to read, understand and speak basic English to perform essential functions of the job.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Achieving Leadership in the Foodservice Industry:

JHU Dining is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V.

Authority:

This position does not directly supervise anyone but is responsible for working in a team and completing task in a group setting.

**This is a Bargaining Unit position. All newly hired employees in Bargaining Unit positions shall be considered ?probationary? employees until completion of 90 calendar days of employment. These employees shall become members of the Bargaining Unit if this employment continues beyond four months. The university will notify the employees? union. Bargaining Unit employees shall become eligible for benefits upon completion of their probationary period.

Starting Salary Range: $19.48 per hour 
Employee group: Full-Time & Part-Time options 
Schedule:  Varies by location 

Exempt Status: Non-Exempt 
Location: Homewood & Peabody
Department name: Hopkins Dining 
Personnel area: University Student Services 

About Johns Hopkins University

Johns Hopkins University remains committed to its founding principle, that education for all students should be grounded in exploration and discovery. Hopkins students are challenged not just to learn but also to advance learning itself. Critical thinking, problem solving, creativity, and entrepreneurship are all encouraged and nourished in this unique educational environment. After more than 130 years, Johns Hopkins remains a world leader in both teaching and research. Faculty members and their research colleagues at the university's Applied Physics Laboratory have each year since 1979 won Johns Hopkins more federal research and development funding than any other university. The university has nine academic divisions and campuses throughout the Baltimore-Washington area. The Krieger School of Arts and Sciences, the Whiting School of Engineering, the School of Education and the Carey Business School are based at the Homewood campus in northern Baltimore. The schools of Medicine, Public Health, and Nursing share a campus in east Baltimore with The Johns Hopkins Hospital. The Peabody Institute, a leading professional school of music, is located on Mount Vernon Place in downtown Bal...timore. The Paul H. Nitze School of Advanced International Studies is located in Washington's Dupont Circle area.

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