DCCE: Culinary Assistant Cold Prep – Flexible Schedule (S99766)
Summary, Scope, and Responsibilities
| Bates Dining, Conferences and Campus Events is the food service provider for the campus, which includes student dining in Commons. Culinary Assistants may work in platforms, the bakery or in the main kitchen.
This position calls for someone who has an eye for detail, understands customer service, food safety and sanitation, and who possesses the ability to work in a fast paced environment. The ability to work well with others from diverse backgrounds and exemplary organizational, communication, and time management skills are a must. Please indicate in your cover letter if you received work study funding. |
The Basics
Department:Dining Services
Supervisor:
Chris Davis
Office Location:
Commons
Email:
cdavis@bates.edu
Hours:
4
Workers:
7
Qualifications, Requirements, and Responsibilities
Responsibilities
Primarily cold prep, but may be asked to assist in the following with the following:
Keeping food stocked on serving lines.
Keeping platforms clean.
Stocking coolers and condiments and rotating product
Sweeping and mopping
Requirements
Experience waiting in a restaurant setting or short-order cooking is desirable but not required.
Previous experience with knife and/or food handling are optimal but training will be provided
A courteous, customer service-oriented attitude
Reporting
Reports to Chris Davis
Works closely with other Commons culinary managers, supervisors and DCCE staff
Working Conditions
Ability to walk or stand for long periods of time.
Ability to lift, push, pull, and carry equipment up to 35 lbs.
Ability to work in a fast-paced environment
Ability to work in a very warm environment
Ability to operate: knives, cooking utensils, fryolator, grill, or other prep equipment, as trained