The Café Associate/Cashier is an entry level position on the café team. The Café Associate/Cashier exhibits flexibility and assists in front-and back-of-house responsibilities: prepares and cooks high quality food; staffs any function in the front-of-house, as needed; maintains food quality, sanitation, and safety standards; and provides exemplary customer service.
Part-time, non-exempt position; works less than 1,000 hours per year
Work hours will vary during the year; must be available Sunday, Wednesday, Thursday & Friday 4:00-10:00 PM
This position is designated as essential personnel and, during inclement weather and emergency situations, is required to be available to the University as needed.
In the assigned unit, this position may perform some or all of the following:
Participates in the front of the house duties including, but not limited to: point-of-sale (cash register) functions; beverage and food production; order taking; and general customer service.
Prepares and cooks food by following established recipes, special dietary or nutritional restrictions, or numbers of portions.
Cleans, cuts, and cooks all food products as assigned, including meat, fish, poultry, starches, and vegetables.
Prepares appropriate garnishes; garnishes foods.
Cleans, sets up, and breaks down kitchen equipment, appliances, and work areas to ensure cleanliness and functional operation.
Operates kitchen, line equipment, and machinery according to established safety procedures.
Incorporates unused food safely into future food production.
Covers, labels, and dates all food products after opening from original packaging and follows all food safety rules for proper storage.
Sets up serving lines and ensures an adequate supply of food items, per the menu of the day, for the entire service period.
Monitors and records temperatures of foods stored in refrigeration, in hot boxes, and on the serving line to ensure safe temperatures.
Takes food samples for quality assurance.
Assists in forecasting and monitors accuracy of recipes; communicates discrepancies to manager.
Maintains clean and organized stock rooms and back-of-house.
Maintains the cleanliness and organization of all equipment, serving lines, and seating areas according to established procedures.
Performs other duties, as assigned.
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.
Basic knowledge of culinary techniques and practices.
Knowledge of quantity food production principles and safe food handling practices.
Basic knowledge of computers and the ability to learn software.
Skilled in efficient and accurate operation of point-of-sale register systems.
Skilled in using effective time management to accomplish tasks.
Skilled in reading and written and verbal communication.
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 monitor and maintain quality control standards.
Ability to work cooperatively as a part of a team.
EDUCATION & EXPERIENCE:
Minimum of high school diploma or GED.
Minimum of 1 year cooking/ cold food prep and cashiering experience.
Safe food handler certification preferred, or certification obtained within one year of hire. (This is dependent on the assigned unit.)
SALARY STRUCTURE: Pay Grade 1 To see more detailed salary information please review the University of Richmond's Compensation Structure.
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
Internal Number: req1568_1533757046
About University of Richmond
The University of Richmond is a private, highly-selective, liberal arts university founded in 1830. The University provides a collaborative learning and research environment unlike any other in higher education, offering students an extraordinary combination of the liberal arts with law, business, leadership studies, and continuing education. It is characterized by a distinctly integrated student experience?a rich and innovative life for students inside and outside the classroom?and a welcoming spirit that prizes diversity of experience and thought. It is rooted in a determination to engage as a meaningful part of our community and our world. It is committed to ensuring its opportunities are accessible to talented students of all backgrounds.
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