Line Service Associate - Dining Services - 500955, 501002, 501011, 501012 & 501024

SUMMARY:

The Line Service Associate greets customers and provides a high level of service to Dining Services customers. The Line Service Associate stocks and replenishes food supplies in serving areas; monitors food quality, temperature, and quantity; and maintains the cleanliness of the areas.

RESPONSIBILITIES:

In the assigned unit, this position may perform some or all of the following:

Operations:

• Stocks and replenishes foodservice areas with food and beverage products. Prepares and arranges garnishes to present eye-appealing products.
• Ensures the integrity of designated foods, such as but not limited to common food allergens, through labeling, monitoring of serving utensils, and other means.
• Monitors food quality and quantity; communicates with supervisors and/or cooks as necessary.
• Assembles and cooks food items at designated stations as directed.
• Serves customers, as necessary.
• Monitors and records temperature of foods stored in refrigeration, holding, and serving equipment to ensure safe holding temperatures. Alerts supervisors and/or cooks of discrepancies, as necessary.
• Operates, cleans, sets up, breaks down, and maintains all equipment, supplies, and areas.
• Covers, labels, and dates all food; follows established food safety rules.
• Operates cash register, as required.
• Assists in training new employees.
• Performs other duties, as assigned.

Customer Service:

• Provides prompt, courteous customer service to all customers according to established standards.
• Greets and interacts with dining center customers to ensure a positive guest experience.
• Communicates with all dining center staff in a respectful and cooperative manner.

WORKING CONDITIONS/PHYSICAL EFFORT: This position requires long periods of standing and walking, and the ability to lift 50 lbs., in conditions that are often, hot, humid, or cold. Must be able to safely use and operate typical kitchen tools and equipment. Must be able to work outdoors in varying weather conditions, on occasion.

Youth age 16 and 17 are not permitted to operate, feed, set-up, adjust, repair or clean hazardous equipment, e.g., chopping or slicing machines, commercial mixers, power driven bakery machines, trash compactor, etc.

QUALIFICATIONS:

• Knowledge of safe food handling practices.
• Knowledge of safe chemical handling practices.
• Ability to use effective time management to accomplish tasks.
• Ability to understand and follow written and verbal instructions and procedures.
• Ability to exercise flexibility and to work calmly and efficiently under pressure in a fast-paced environment with frequent interruptions.
• Ability to provide a high level of customer service.
• Ability to maintain established quality control standards.
• Ability to work cooperatively as a part of a team.

EDUCATION & EXPERIENCE:

• High school diploma or GED required or in the process of pursing a high school diploma or GED which must be obtained within 2 years of date of hire.
• One years’ foodservice experience preferred.

WORK HOURS:

• Full-time, non-exempt position
• Hours are from 11:00 am to 8:45 pm with rotating days and weekends; 8 hrs./day; 40 hrs./week
• This position is designated as essential personnel and, during inclement weather and emergency situations is required to be available to the University as needed.

SALARY STRUCTURE:
Pay Grade 1 (Hiring Range $12.00 to $12.75 per hour)

ABOUT UR:

At the University of Richmond, we’re creative, inclusive, and determined. We’re Spiders, and our mission is to create positive change in the UR community and beyond. Located minutes from downtown Richmond, Virginia, the University of Richmond (www.richmond.edu) blends the intimacy of a small college with exceptional academic, research, and cultural opportunities usually found only at large institutions. There’s only one place like Richmond.

UR is committed to developing a diverse faculty, staff and student body, and to modeling an inclusive campus community which values the expression of differences in ways that promote excellence in teaching, learning, personal development and institutional success. In keeping with this commitment, our academic community welcomes candidates from diverse backgrounds and candidates who support diversity. EOE