Food Prep/Dishwasher

Creative Dining Services•Holland, MI
•$17 - $18

About The Position

Creative Dining Services is hiring a part-time Food Prep/Dishwasher to help prepare fresh meals in a fast-paced, supportive campus kitchen. The position is listed at 20–25 hours per week and requires weekend availability. The role involves preparing food according to established recipes and menus while preserving freshness, quality, and appeal. Depending on the shift, the employee may also put away stock and wash dishes. The employee helps maintain food safety, cleanliness, and proper storage, communicates with the team and leadership, and assists with other kitchen tasks as needed. The role offers on-the-job culinary training through Rouxbe, an online culinary program used by top restaurants, and the Hospitality Training Institute of Michigan. Creative Dining describes its work environment as positive and growth-oriented, with a focus on food, sustainability, and people.

Requirements

  • Team-player attitude.
  • Ability to lift 25 pounds and remain on one's feet for extended periods.
  • Weekend availability.
  • ServSafe Certification or willingness to obtain it; the employer will pay for the certification.

Nice To Haves

  • Two or more years of kitchen or cooking experience (preferred).

Responsibilities

  • Prepare food items according to established recipes and menus while preserving food freshness, quality, and appeal.
  • Help put away stock and wash dishes if required by the shift.
  • Ensure food safety, cleanliness, and proper storage at all times.
  • Communicate with team members and leadership to help operations run smoothly.
  • Assist with other kitchen tasks as needed.

Benefits

  • Free meal and drinks every shift.
  • Daily pay option.
  • Free access to Hope College fitness center.
  • Free entry to Hope College sports and campus events.
  • Retail discounts at the campus bookstore and campus markets.
  • On-the-job culinary training through Rouxbe and the Hospitality Training Institute of Michigan.
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