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Details
Posted: 09-Apr-25
Location: Big Rapids, Michigan
Type: Full-time
Categories:
Food Services/Hospitality/Events
Staff/Administrative
Internal Number: 496451
| Position Title: | Dining Service Substitute Trainee (9-Month) | |
| Location: | Big Rapids (Main Campus) | |
| Department: | 51800 - Dining Overhead | |
| Advertised Salary: | $15.05 per hour | |
| FLSA: | Non-Exempt | |
| Temporary/Continuing: | Temporary | |
| Part-Time/Full-Time: | Part-Time | |
| Union Group: | N/A | |
| Term of Position: | 9 Month | |
| At Will/Just Cause: | At Will | |
| Summary of Position: | This temporary (9-month) full-time position provides support in food service production by assisting in food preparation and other service needs in dining, working up to 40 hours a week. Duties will include preparation of entrees and soups, short order cooking, assisting with salad and bakery product preparation, ware-washing and maintenance, and preparation of service areas. Individuals in this position will be exposed to all food types (ex. shellfish, peanuts, & fruit) in an environment where industrial strength cleaners are used. Work hours may vary and you may be required to be on-call. Employees must be able to interact with students, staff, faculty and patrons; project a positive image; communicate effectively with others in a manner that demonstrates a desire to provide great customer service and reflects an awareness of the customers' needs. Individuals hired as a Dining Service Substitute Trainee (9-month) may not serve in this capacity more than 9 months and may not return to this position after the 9-month assignment has ended. | |
| Position Type: | Staff | |
| Required Education: | High school diploma or GED equivalency. | |
| Required Work Experience: | None required | |
| Required Licenses and Certifications: | ||
| Physical Demands: |
| |
| Additional Education/Experiences to be Considered: | The knowledge to operate various commercial kitchen equipment, utensils, and machines is preferred. Six months of experience in commercial food preparation and kitchen work is preferred. | |
| Essential Duties/Responsibilities: | Assist other food service employees as needed. Assure that food is palatable and appetizing. Cook and handle food according to safe food handling/sanitary requirements following departmental sanitation policies. Interact with customers and staff in a polite, friendly and courteous manner. Maintain equipment, pots, pans, utensils, and work area in a clean, orderly, and sanitary condition following departmental sanitation policies. Minimize food waste. Follow departmental sustainability guidelines. Obtain foods from storage areas. Operate various kitchen equipment and machines, utilize utensils. Prepare food for serving and assure continued food availability. Prepare foods using recipes generated from the computerized menu management system. Respond to special dietary requests. Set up and maintain food preparation area, food serving and display areas in an attractive and sanitary manner. To work various; shifts, stations, and scheduled hours. Duties may include working weekends, holidays, and being “on call”. Remove trash, break down cardboard boxes, and assist in the University recycling efforts. Train and direct the work of student employees in the performance of the characteristic duties. Carry out these responsibilities in accordance with University policies and applicable laws. Maintain safety and sanitation standards in all duties and responsibilities. Report to immediate supervisor and/or designee. Demonstrates an understanding of diversity, equity, and inclusion, especially in working relationships with students, faculty, staff and community members. Support, promote, and develop University student enrollment and retention initiatives. Any other duties assigned within the position classification area. | |
| Marginal Duties/Responsibilities: | ||
| Skills and Abilities: | Able to communicate effectively. Able to interact with the public in a friendly, polite, and courteous manner. Ability to learn how to cook a variety of foods in large and small quantities. Ability to follow safety and sanitation standards and practices. ability to keep accurate records and perform basic mathematical calculations. Ability to read, understand, and follow recipes, directions, safety labels, equipment operations manuals, etc. Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds. | |
| Required Documents: |
| |
| Optional Documents: | ||
| Special Instructions to Applicants: | ||
| Initial Application Review Date: | August 16, 2024 | |
| Open Until Position is Filled?: | Yes | |
| Posting Close Date: | ||
| EEO Statement: | Ferris State University, an Affirmative Action/Equal Opportunity employer, is committed to enhancing equity, inclusion, and diversity within its community. Ferris offers employment opportunities to qualified candidates seeking careers in a student-focused environment that values opportunity, collaboration, diversity and educational excellence. Learn more about the Ferris Mission and community at ferris.edu. The University actively seeks applications from women, minorities, individuals with disabilities, veterans, and other underrepresented groups. For more information on the University’s Policy on Non-Discrimination, visit: Ferris Non-Discrimination Statement. | |
About Ferris State University
Ferris State University prepares students for successful careers, responsible citizenship, and lifelong learning. Through its many partnerships and its career-oriented, broad-based education, Ferris serves our rapidly changing global economy and society.
More Jobs from This Employer
https://main.hercjobs.org/jobs/21227912/dining-service-substitute-trainee-9-month
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