Job Description

Under the direction of the Luskin Conference Center (LCC) Food and Beverage Director, Executive Chef and Executive Steward, the Food Service Worker is responsible for overseeing the daily responsibilities of running and maintaining the LCC Employee Dining Room (EDR) in a clean, orderly and organized fashion.
Operational duties include but are not limited to: preparing the EDR for service hours, food preparation, setting and replenishing hot and cold food displays, inspecting food to avoid cross contamination and quality assurance, cleaning, organizing and resetting the dining room before, during and after service hours, washing dishes, utensils and glasses, sanitizing food surface areas, taking out the trash, and deep cleaning projects. The employee must adhere to all food handling and sanitation guidelines. Personal grooming and uniform standards must adhere to company policy and must appear polished and presentable before team members.

The food service worker must provide excellent customer service according to LCC standards through demonstrating effective communication, problem solving, anticipating department’s needs, etc.

Must be able to work nights, weekends and some holidays.

Job Qualifications

Ability to read, understand, and speak English sufficiently to determine and carry out job duties.
Required

Skill in interacting effectively with team members, vendors, and team members, supervisors, and managers in a high volume operation setting using positive body language, direct eye contact, active listening, and problem solving techniques.
Required

Ability to interact in a team based environment.
Required

Ability to perform effectively under conditions of fluctuating workload.
Required

Skill in adding and subtracting whole numbers, decimals and fractions sufficiently to properly calculate product needs. Ability to accurately count on-hand inventory for the weekly inventory process.
Required

Ability to lift items weighing up to fifty pounds such as bags of supplies and cases of food products.
Required

Ability to measure dry and liquid food stuffs in units of measurement such as cup, pint, quart, pound, and ounces to properly adhere to recipe and production requirements.
Required

Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage, and service within a food establishment.
Required

Ability to learn and apply the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment.
Required

Ability to accurately read and record temperatures of food and storage areas.
Required

Basic culinary skills and a good understanding of culinary terminology
Preferred

Ability to operate equipment such as mixers, food processors, food cutters, meat slicers, blenders, hot wells, radio communication devices, hydraulic lifts, trash compactors, ware washing, garbage disposal, refuse pulper equipment.
Required

Ability to maintain clean, orderly, and organized storage areas.
Required

Ability to stand, climb, stoop, push, and crouch for extended periods of time as required to complete job duties.
Required