Foodservice Worker College Dining

Metz Culinary Management•Washington, DC

9d•Onsite

About The Position

The Food Service Worker is responsible for preparing food consistently, safely, and at the pace the operation demands with accuracy. This role handles bulk ingredient processing—such as washing, chopping, mixing, and portioning. The ideal candidate thrives in a structured, fast-paced environment and possesses strong attention to detail regarding recipe specifications and weight accuracy. Metz Culinary Management is growing and we have openings for Rock Star Culinary and Hospitality Team Members who shares our passion for Food and Service. We are seeking team members for full and part-time roles. This is a great opportunity for Culinary Grads! Metz Culinary Management offers competitive wages, benefits and Daily Pay option! Culinary Team Members : Our Team Members start their Culinary Career learning the front and back of the Dining Services Industry. In a hospitality driven, multi dining outlet setting, you will perform duties to include plating, set up and tear down of café, restaurant, retail areas, or assist in kitchen to include prep, dish room, dry stock and perishable food inventories and sanitation. Must bring a strong work ethic, a SMILE and enjoy working in a TEAM environment. Retail and National Brand Team Members : Metz Culinary Management partners with some awesome National Brand and Local Brand dining options in our Student Dining outlets. Our Retail Team Members contribute to the overall operations including Barista, Cashier, Cook and Runner. A friendly and hospitality driven mindset is a MUST. Catering Team Members : This is a great part time opportunity to learn and grow while providing a fun atmosphere to show off your HOSPITALITY and attention to detail creating beautiful presentations of food and displays. Catering Team Members create, transport, setup, serve and breakdown banquet-style food displays with amazing hospitality and guest experience focus. These catering events range from small casual business lunches to amazing and extravagant black-tie events.

Requirements

Previous experience in food production, bulk cooking or catering or prep cooking is highly preferred.
Sharp knife skills and the ability to read and multiply recipes/measurements accurately.
Valid D.C. Food Handler’s Card or ServSafe Certification required within 30 days of hire.
High efficiency, ability to perform repetitive tasks with precision, and strong time-management skills.
Ability to stand in one place for extended shifts up to 8 hours.
Capacity to lift, push, and carry up to 50 pounds frequently (e.g., sacks of flour, crates of produce).
Comfort working inside temperature-controlled environments, including extended periods inside cold walk-in coolers.
Prior food service experience is desired.
Ability to communicate in English (verbal and written) effectively.
Ability to work well under time constraints; apply common sense understanding to carry out detailed, but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Experience desired but we are willing to train candidates with a passion for food and understands the basics.
Ability to apply elementary mathematical statistics that would apply to inventory and portioning.
Be willing to roll up sleeves and contribute where needed.
Hospitality-driven.
Able to work and thrive in a team environment.
Brings a SMILE and strong work ethic to the TEAM.

Nice To Haves

Culinary Grads

Responsibilities

Wash, peel, slice, chop, fruits, vegetables, and proteins using knives and commercial food processors & slicers.
Prepare daily items according to recipes in defined quantities.
Maintain mise en place for the assigned station throughout service, ensuring no ingredient shortage during the rush.
Measure, weigh, and mix ingredients according to strict company recipe to ensure consistency in flavor and texture.
Responsible for batch production for station as close to service as possible and as needed to maintain food quality and to control product shortages and over production.
Monitor raw inventory levels, report low stock to supervisors, and organize walk-in coolers using the First-In, First-Out (FIFO) method.
Maintain a spotless, sanitized workstation.
Follow all food handling guidelines, log refrigeration and food temperatures and hold a current food handler certification.
Safely operate, break down, and clean production equipment such as mixers, flat-top grills, ovens, fryers, steam tables and scales.
Communicate clearly with fellow line cooks and Front of House staff to ensure smooth timing during high -volume rushing.
Maintains friendly and positive interaction with guests.
Assists with catered events, if required.
Adheres to all Metz policies.
Conducts work within HACCP guidelines as appropriate and adheres to all departmental sanitation procedures.
Complete opening and closing procedures for assigned stations including temperature logs, label-and-date verification, and deep-clean checklists.
Adheres to all established systems and training programs to provide a safe environment.
Complies with all OSHA regulations and other local, state and federal regulations.
Recognizes and adopts activities appropriate to the specific guests needs.
Maintains compliance with Metz’s standards of operation, client and Metz’s Employee Handbook.
Maintains all records and documentation necessary for regulatory compliance and in accordance with health department and Metz policies and procedures.
Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended.
May be required to perform any position within the department with proper instruction and guidance and/or training.
Completes additional duties as assigned by management.