Temporary Part-Time Food Service Worker

Rhode Island School of Design•Providence, RI

20d•Onsite

About The Position

RISD Dining and Catering is seeking temporary, part-time Food Service Workers for its self-operated dining department. The role supports culinary and bakery staff with food preparation, including gathering, washing, and cutting vegetables; producing station-specific items; and following recipes. Workers maintain cleanliness and sanitation, operate dish machines, provide courteous customer service, and independently open and close campus dining locations according to venue requirements. Employees must be flexible to work at various campus locations as directed by a supervisor. The position includes preparing kitchen, commissary, and catering items to specifications; handling and storing ingredients; assisting cooks with simple batch items under direct supervision; setting up and working in service areas such as bakery, pizza, deli, salad, and serving lines; and following health-code procedures. Duties also include stocking supplies, cleaning equipment and floors, operating and cleaning dishwashing equipment, restocking beverage and convenience items, setting up dining locations, serving meals to portion specifications, and operating a cash register. Workers serve high customer volumes professionally and provide hospitality to students, faculty, staff, museum visitors, and the general public. This is a temporary, part-time role. RISD Dining operates seven days per week, with AM and PM shifts that vary week to week. Dining and Catering staff are considered essential personnel and are required to work when the school is closed. The successful candidate must meet pre-employment background screening requirements.

Requirements

High school diploma or an equivalent combination of education and experience.
At least one year of experience in a restaurant, college, or café-style food-service environment.
Attention to detail and good oral communication skills.
Strong customer-service orientation.
Ability to move between auxiliary operations daily as required by the division.
Ability to work variable AM and PM shifts in a seven-day-per-week operation.
Availability to work when the school is closed, as Dining and Catering staff are considered essential personnel.
Successful completion of pre-employment background screening requirements.

Nice To Haves

Prior customer-service experience.

Responsibilities

Prepare basic kitchen, commissary, and catering items to specified requirements.
Wash, peel, cut, handle, present, and store ingredients according to specifications.
Gather, clean, and prepare ingredients for cooking; assist cooks with simple batch items and recipes under direct supervision.
Open, close, and work in service areas, including bakery, pizza, deli, salad, and serving lines.
Follow health-code procedures, including temperature management, personal hygiene, and sanitation.
Stock supplies and clean and sanitize work, service, and storage areas.
Operate and clean dish machines and related equipment; clean grease traps, scrap tables, belts, and disposals; sweep and mop dish-room floors.
Remove empty boxes, packaging, and trash; sweep and mop kitchen and dining-room floors as required.
Check and restock beverage coolers and convenience items; connect fountain soda, juice, and CO2; clean milk, soda, and juice machines.
Set up campus dining locations and ensure food, supplies, condiments, and coffee are available and properly presented.
Serve high volumes of customers in a timely, courteous, professional, and knowledgeable manner.
Serve prepared meals according to culinary portion specifications.
Operate a cash register accurately and efficiently.
Work at various campus locations as directed by a supervisor and as required by department needs.