Production Associate - Upper DeBot Dining Center

Universities of Wisconsin•Stevens Point, WI

3d•Onsite

About The Position

Accepting work-study and regular pay applicants. This role assists kitchen staff with food preparation for a food service location, teaching safe use of kitchen utensils and equipment. The Production Associate ensures adequate food availability for uninterrupted service and will be required to work weekend shifts.

Requirements

Must be able to work a minimum of 8 hours per week.
Basic knowledge of how to use kitchen utensils and equipment.
Ability to learn and display required job skills in food preparation, service, and sanitation.
Must be able to work with speed and efficiency following proper safety and sanitation guidelines.
Ability to lift pans, weighing up to 40#, between production area and carts.
Ability to bend, stoop, twist and lift weighing up to 60# when storing, stocking, and gathering prepared products and/or inventory items.
Ability to stand and walk on hard floors for extended hours.
Must be at least a part-time student (enrolled in at least 6 undergraduate or 5 graduate credits).
Must be in good academic standing (cumulative and semester GPAs of 2.0 or higher).
Must pass a criminal background check.
Successful applicants must pass all UWSP mandatory trainings along with department specific (food handling) trainings as part of their employment onboarding.
Must pass all UWSP mandatory trainings along with department specific (food handling) trainings as part of their employment onboarding.

Nice To Haves

The skills you learn here are transferable and will help you within any career path while also giving you valuable work experience to strengthen your resume.
Gain experience in: Job Knowledge, Personal Development, Responsibility/Task Completion, Customer Service, Community Engagement, Inclusivity at Work, Work Practices, Judgement/Problem Solving.

Responsibilities

Assist the kitchen staff with the preparation of food items to be served in a food service location.
Learn how to safely use a variety of kitchen utensils and equipment for the location.
Help ensure that a proper amount of food items are available to provide uninterrupted service.
Use a variety of kitchen equipment and utensils in preparation of main dishes, soups, pasta, meats, fruits and vegetables, sandwiches, desserts, and baked goods etc. in quantities according to number of patrons to be served and the location of work.
Use safety equipment, supplies, and procedures to perform job duties.
Set up service area and stock with appropriate amount of food.
Assist with food production for special functions.
Maintain storeroom and equipment in an orderly and sanitary manner and in conformance with local, state, federal rules, and regulations.
Ensure that both service and leftover food are stored in a safe and sanitary condition.
At end of shifts, ensure that prep area is clean with dirty pans and utensils sent for cleaning and entire area prepped for next shift.
Report sanitary and safety hazards and the need for repairs to Management Team.
Attend mandatory staff meetings.
Complete University Dining Orientation and all mandatory trainings.
Abide by the policies outlined in the University Dining Student Employment Handbook.
Other duties as assigned by Management Team.