Residential Food Service Worker-Center For Jewish Life (Starting Hourly Wage $20.98)

Campus Dining is committed to the success of our students, faculty, staff, alumni, and visitors by nourishing them to be their healthy best while caring for the environment. We welcome team members who share our passion of serving and caring for our community through exceptional dining experiences. In collaboration with our campus partners, we craft culinary programs that deliver unique memorable experiences. Campus Dining brings together expertise in culinary, wellness, sustainability, procurement and hospitality to develop innovative programs in support of our diverse community. Our award-winning food program is based on scientific and evidence - based principles of healthy sustainable menus that are prepared by our culinary team with high-quality ingredients.

We invite you to be a part of our dynamic culinary team, grow as an individual and make an impact in a place where people, quality and value mean everything.

The Residential Food Service Worker provides customer service within the parameters of departmental standards with regard for speed of service and customer satisfaction. S/he will be responsible for all levels of customer service, prepare the food requirements of an established menu with the concern for quality, appeal, presentation, sanitation, safety and cost. S/he will also be responsible for maintaining the kitchen and stations in a clean, safe and orderly fashion.

Starting hourly rate - $20.98

• Commuter Benefits Program (50% Transit Subsidy/NJ Transit Bus Pass/Carpool)
• Medical/Dental/Vision Insurance Benefits (Effective on your first day)
• Culinary Boot Camp
• Employee Referral Program- Earn up to $500 Bonus
• Employee Child Care Assistance Program
• Retiree Medical Plans
• Children’s Educational Assistance Plan (Up to a $20,000 tuition grant for college)
• Paid Time Off (including vacation, sick time, and 11 University holidays)
• Continued Career Development & Growth Opportunities
• Employee Tuition Assistance
• Free Uniforms & Meals

• Maintains the storage areas, utilizing proper storage techniques, including enforcing a FIFO (first in/first out) policy for all food products.
• Prepares items as requested by customers.
• Adheres to the policies and procedures of the Department of Campus Dining and Princeton University
• Prepares food items for the menu in accordance with the established portion sizes, quality, and taste as designed.
• Adheres to the policy of “clean as you go.” Assists in the daily, weekly, and periodic cleaning and maintenance duties.
• Performs other tasks as directed by university management.
• Is familiar with all food preparation procedures as assigned.
• Operates card reader accurately according to departmental procedures.
• Participates in taking, observing and recording food temperatures and equipment temperatures in accordance with HACCP policies and principles.
• Maintains the kitchen, kitchen equipment, food stations and related areas in a safe and sanitary condition at all times. Corrects or reports any sanitation hazards.
• Maintains and enforces the established energy conservation techniques and guidelines.

• A High School Diploma, GED, or completion of the Excelling at Princeton Program and one-year relevant experience: OR five years relevant experience preferably in a collegiate dining environment.
• Ability to read, write and follow verbal and written instructions.
• Flexibility with scheduling. Weekend work and work outside the unit required.
• Prior dependable work record.

• One year's experience as a food Service Worker or equivalent in culinary training.
• Knowledge of New Jersey State Health Department rules and regulations.

• Must have Knowledge of customer Service Standards.
• Skills in presenting and garnishing food.
• Must have the ability to coordinate tasks to meet production deadlines. Must be Flexible in handling multiple assignments and ability to work in multiple venues.
• Must have knowledge of food preparation for a full range of cold foods including salads, fruits and vegetables, deli meats, desserts and accompaniments, and hot food production including steaming, grilling, frying, baking, pizza making and dough mixing.
• Good interpersonal skills with ability to coordinate tasks to meet production deadlines. Must be flexible in handling multiple assignments and ability to work in multiple venues.
• Must be able work with a variety of kitchen and service equipment including char broilers, steam jacket kettles, pressure steamer ovens, broilers, woks, induction ranges, grills, Panini grills, slicers, choppers mixers, blenders, frozen dessert machines various hot and cold beverage dispensers, coffee brewers, espresso/cappuccino machines steamer/oven, card reader, and various hand tools.
• Must be able to work rapidly and efficiently during rush periods.

• This is an "Essential Personnel" position.
• The schedule may change due to business needs.
• Flexibility, late nights early mornings, weekends, holidays and work outside the unit is required.

• Sit for no more than 2 hours during an 8-hour day, except for cashiers and card checkers who may sit for 2-4 hour at one time for a total of 4-6 hours per day
• Lift or carry up to 30 lbs. in a range of motion from floor to overhead frequently (34-66% of the workday).
• Lift or carry up to 50 lbs. in a range of motion from floor to chest height occasionally (less than 33% of the workday).
• Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.).
• Use arms and hands for simple grasping, fine manipulation, pushing or pulling with forces up to 5 lbs. continuously (67-100% of the workday) and up to 30 lbs. frequently (34-66% of the workday).
• Drive for no more than 30 minutes at one time.
• Push or pull using forces up to 50 lbs. occasionally (less than 33% of the workday).
• Possess physical agility, full range of motion, and ability to maintain balance.
• Stand or walk up to 2 hours at one time for a total of 6-8 hours per day.
• Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day).