Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $17.75 - $19.50
Work Schedule
Rotating Shifts
Day Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee assistance program
Training and Development
flexible schedule
Job Description
The hiring establishment is a dedicated food service provider specializing in high-volume food production for Dining Services customers. Operating in an office environment, this company places a strong emphasis on maintaining exceptional standards in food quality, safety, and sanitation. Known for its commitment to delivering excellent culinary experiences, this organization employs skilled food production staff who are adept at preparing meals in large quantities while adhering to rigorous cooking procedures and safety guidelines.
This full-time, non-exempt position involves working Sunday through Saturday with AM hours from 6:00 am to 3:30 pm, including rotating weekends. The role is classified under Pay Grade 2, with a hiring pay range between $17.75 and $19.50 per hour. The position requires a motivated individual who can operate efficiently in a fast-paced, dynamic environment while maintaining a high commitment to quality and teamwork.
As a primary food production staff member working with some degree of independent decision-making, the role demands proficiency in culinary techniques relevant to high-volume food preparation and presentation. The responsibilities include ensuring proper food safety and sanitation practices are followed to guarantee the well-being of customers and staff alike. Candidates must be comfortable handling multiple priorities simultaneously and possess strong collaboration skills to work effectively within a team.
The role is well suited for those with two or more years of experience in high-volume food production, ideally gained in hotel kitchens, restaurants, or college foodservice environments. Applicants should have a high school diploma or GED and demonstrate excellent communication skills in English, both verbally and in writing. Experience in food quantity production principles and safe food handling is essential, with a safe food handler certification preferred or required within the first year depending on the unit assigned.
Successful employees in this position will embody a friendly, service-oriented attitude and exhibit flexibility and adaptability to meet the challenges that arise in a culinary workspace focused on quality and customer satisfaction. They should be detail-oriented and capable of maintaining high culinary standards while working efficiently under pressure. The company supports its staff through structured work hours, fair compensation, and opportunities to develop culinary skills in a supportive and collaborative setting.
This full-time, non-exempt position involves working Sunday through Saturday with AM hours from 6:00 am to 3:30 pm, including rotating weekends. The role is classified under Pay Grade 2, with a hiring pay range between $17.75 and $19.50 per hour. The position requires a motivated individual who can operate efficiently in a fast-paced, dynamic environment while maintaining a high commitment to quality and teamwork.
As a primary food production staff member working with some degree of independent decision-making, the role demands proficiency in culinary techniques relevant to high-volume food preparation and presentation. The responsibilities include ensuring proper food safety and sanitation practices are followed to guarantee the well-being of customers and staff alike. Candidates must be comfortable handling multiple priorities simultaneously and possess strong collaboration skills to work effectively within a team.
The role is well suited for those with two or more years of experience in high-volume food production, ideally gained in hotel kitchens, restaurants, or college foodservice environments. Applicants should have a high school diploma or GED and demonstrate excellent communication skills in English, both verbally and in writing. Experience in food quantity production principles and safe food handling is essential, with a safe food handler certification preferred or required within the first year depending on the unit assigned.
Successful employees in this position will embody a friendly, service-oriented attitude and exhibit flexibility and adaptability to meet the challenges that arise in a culinary workspace focused on quality and customer satisfaction. They should be detail-oriented and capable of maintaining high culinary standards while working efficiently under pressure. The company supports its staff through structured work hours, fair compensation, and opportunities to develop culinary skills in a supportive and collaborative setting.
Job Requirements
- H.S. diploma or GED
- Two years experience in high-volume food production
- Ability to simultaneously handle multiple priorities
- Proficient in English written and verbal communication
- Flexibility to work in a fast-paced dynamic environment
- Friendly and service-oriented
- High commitment to quality
- Excellent collaboration and team building skills
- Intermediate knowledge of culinary techniques and practices
- Knowledge of food quantity production principles and safe food handling practices
- Safe food handler certification preferred or required within one year
Job Qualifications
- High school diploma or GED
- Minimum two years experience in high-volume food production in hotel, restaurant, or college foodservice
- Ability to handle multiple priorities simultaneously
- Proficient in English written and verbal communication
- Flexible and able to work in a dynamic environment
- Friendly and service-oriented attitude
- Strong collaboration and team-building skills
- Intermediate knowledge of culinary techniques and practices
- Knowledge of quantity food production and safe food handling
- Safe food handler certification preferred or required within one year
Job Duties
- Prepare large quantities of food following established recipes and safety guidelines
- Ensure high standards of food quality and presentation
- Practice proper sanitation and food safety procedures at all times
- Collaborate with kitchen staff to maintain efficient food production workflows
- Manage multiple priorities efficiently in a fast-paced environment
- Assist with maintaining kitchen cleanliness and organization
- Follow all regulatory standards related to food handling and safety
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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