Job location: JJC Main Campus

Employment Type: Part-time
Posted data: 2021-07-14
Req: REQ-146

Position Title:

Food Services Student Employee (First Shift)

Job Description:

Food Services Student Employee (First Shift)

POSITION TITLE: Food Services Student Employee

STATUS: Part time

DEPARTMENT: Food Services

DIVISION: Administrative Services

REPORTS TO: Kitchen Operations Manager

CLASSIFICATION: Non-exempt

MINIMIUM PAY RATE: $11.00

ESSENTIAL JOB DUTIES AND KEY RESPONSIBILITIES
1. Assist at all food service stations as needed including: Grill, Fryer, Deli, Hot Food,
Dish Room, Kitchen Prep
2. Stock soda/juice coolers, paper supplies and other areas as needed.
3. Date and properly put away all food products in storerooms, coolers and freezers.
4. Assist with cleaning of stations and trash removal.
5. Maintain sanitation practices.
6. Perform related duties as assigned.

MINIMUM QUALIFICATIONS
1. Must be a current JJC student.
2. Must be enrolled in a minimum of 6 credit hours per semester.
3. Must maintain satisfactory academic progress (minimum 2.0 GPA, not on academic
probation)
4. Must pass routine physical exam.
5. Ability to follow specific verbal and/or written instructions

6. Ability to relate well with the public, comprehend and communicate business-related
needs.

PREFERRED QUALIFICATIONS
1. Previous food service or customer service related job experience.

PHYSICAL DEMANDS
1. The employee is required to stand for prolonged periods of time.
2. Ability to move/push/pull stocked utility carts, lift, stack and maneuver objects with a
minimum of 50 lbs.

WORKING CONDITIONS
1. Various kitchen equipment to include microwave, soup kettle, tilt skillet, oven, grill,
stove, steam table, toaster, warmers, coffee machine, knives, meat slicer, cash register,
etc.
2. Exposures: Changing Temperatures (60-110 degrees F), slippery floors, bacteria in
foods, noise and vibrations.
3. Safety requirements: Adhere to company, property, and department safety standards
and procedures. Safety shoes, proper guards, proper lifting techniques, sharpened
knives and all safety procedures must be followed. Display knowledge of safe operation
of hot foods services line and equipment while maintaining the level of safety required
and exhibited by JJC and OSHA requirements.

First Shift--- Employees should be available to work:

• Monday thru Friday from 8 a.m. – 2:30 p.m.
• Saturdays, as needed. from 8 a.m. – 2:30 p.m..

Second Shift--- Employees should be available to work:

• Monday thru Thursday from 11:00 am to 6:00 pm
• Fridays from 8 a.m. – 2:30 p.m.
• Saturdays, as needed, from 1:00 am to 6:00 pm

Work schedule will not exceed 28 hours per week.

Full Time/Part Time:

Part time

Union (If Applicable):

Scheduled Hours:

20