General Service Worker #16, Bates

Wellesley•Wellesley, MA

6d•$21 - $27•Onsite

About The Position

The General Service Worker is an entry-level position responsible for food setup, delivery, and service based on facility needs. The role follows the operation’s service standards and keeps kitchen work areas, equipment, and utensils clean and orderly. The worker provides high-quality customer service and communicates with customers professionally. The schedule is 40 hours per week, with days off Monday and Tuesday. Saturday and Sunday hours are 10:15 a.m.–7:15 p.m.; Wednesday through Friday hours are 10:45 a.m.–7:45 p.m. This is an essential-personnel position: if the College closes because of inclement weather or another emergency, employees scheduled to work are expected to report, in accordance with the applicable union contract. Compensation follows the IMSEUA CBA wage progression: $21.30 per hour at 80%, $23.96 per hour after 120 days at 90%, and $26.62 per hour at the one-year anniversary at 100%.

Requirements

Must be able to lift 25 pounds regularly and up to 50 pounds occasionally.
Must be able to use chemicals required in daily cleaning.
Must have basic knife skills.
Must be able to read and comprehend basic English.
Must have reliable transportation.
Must be legally authorized to work in the United States without employer sponsorship now or in the future.
Wear uniforms furnished by the department and hair restraint as required by the College-Union Agreement.
Take meal breaks as assigned by management.
Report to work when scheduled during College closures due to inclement weather or other emergency conditions.

Responsibilities

Provide the highest quality of service to customers and communicate with them professionally.
Load and unload the dish machine and transfer clean dishware to designated areas.
Wash pots and pans.
Remove trash and garbage to designated areas.
Assist with special events.
Perform prep work, which may include preparing fruits and vegetables.
Perform general cleaning and maintain kitchen work areas, equipment, and utensils in a clean and orderly condition.
Set up the serving line and finish hot-food placement as needed.
Provide dessert and bread service as needed.
Perform other duties as assigned by the manager or cook on duty.
Comply with state and local food-service regulations, including ServSafe and NSF standards.