Food Service Technician

Experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Special Note: This is a generalized representation of positions in this class and is not intended to reflect essential functions per ADA. Examples of competencies are typical of the majority of positions, but may not be applicable to all functions.

Duties of the position may include:

2+ years of related experience;
Culinary School/ ACF Certification; and
Obtain ServSafe certification within 1 year of employment

Campus Dining is a Sunday - Saturday, 6:00 am - 11:00 pm operation. Operations are reduced during university breaks. Employees are scheduled two days off each week based on business need. Days off may not be consecutive days off.

This is a PM position. Shifts are typically between 2pm and 11pm. Exact schedule will be discussed at interview.

Two days will be given off. Weekends are a must. Employee may be required to work at least three home football games and/or any other special campus event. Schedules will be adjusted as needed to provide coverage for these events.

Operations are reduced during university breaks. Employees may be required to work some flex hours to support the needs of the business and/or for special campus events. Schedules will be adjusted as needed to provide coverage in these cases.

Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Knowledge / Technical: Prepare foods according to recipes and modified diet requirements. Control food waste and product quality through accurate weighing, measuring, and combining ingredients. Organize and stock the kitchen/unit. Follow all applicable health, safety, and sanitation guidelines. Ensure the proper temperature of food is reached and maintained.

Interpersonal Skills: Work as a team member, developing and maintaining effective working relationships. Interacts with others in the work area in a respectful manner that encourages communication and the accomplishment of work tasks. Leads and motivates co-workers and helps others learn and problem-solve. Crosses work units when problem-solving by assisting or working in other dining locations as needed.

Safety and Health Compliance: Identifies and appropriately operates all kitchen equipment and machinery. Cleans and sanitizes assigned work areas and equipment in accordance with departmental sanitation guidelines. Follow State Policies and Procedures, University Policies and Procedures, Food Services Policies and Procedures, and Address Health Department requirements when applicable. Attend appropriate, required safety training offered by ASU and OSHA.

Please list a minimum of 3 professional references on the application.

Optional documents to attach: Cover Letter & Resume.