Food Service Worker

FOOD SVC WORKER (005652)

UCPath Position ID: MI-DPT317000-JC005652-PD168399

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

600796

Approved Date:

4/11/2024 2:00:14 PM

Date Last Edited:

4/11/2024 2:00:04 PM

Last Action Effective Date:

2/2/2024

Organization Details

Business Unit (Location):

LACMP

Organization Code:

5000O

Organization:

ADMINISTRATIVE VICE CHANCELLOR         

Division Code:

5901D

Division:

ADMINISTRATION                         

Department:

317000 - ON CAMPUS HOUSING

Position Details

UCPath Position Number:

MI-DPT317000-JC005652-PD168399

Position Description ID

168399

UC Payroll Title:

FOOD SVC WORKER (005652)

Business Title:

Food Service Worker

Personnel Program

Professional and Support Staff (PSS)

Salary Grade:

STEPS

Job Code FLSA:

Non-Exempt

Union Code (Collective Bargaining Unit):

SX: Service

Employee Relations Code:

E: All Others - Not Confidential

Employee Class (Appt Type):

7 - Staff: Partial Yr Career

Full-Time Equivalent (FTE)

0.75

SUPERVISION

UCPath Reports to Position Number:

40058410

Reports to Payroll Title:

FOOD SVC SUPV 2

UCPath Department Head Position Number:

40053897

Department Head Payroll Title:

FOOD SVC MGR 1

SUPERVISION - Indicates that the incumbent performs a variety of routine duties within established policies and procedures or by referral to the supervisor’s guidelines.

POSITION SUMMARY

Under the direction of the Dining Service Managers or Production Staff, provide our guests with courteous and gracious service. Perform food preparation, customer service, sanitation and other food service duties. Prepare single step cold food preparation according to standardized recipes and approved preparation and production methods. Ensure that all food items are completed according to schedule and presented to guest at the proper temperature and with the appropriate garnishment. Set-up and maintain cleanliness of work areas and dining room. Maintain cleanliness and storage of preparation equipment, plates, silverware, glassware, pots, pans and service utensils. Assist in organization of refrigerator, freezers and storage rooms. Remove all trash from tables and floor areas. 

Customer Service

Provide gracious service to guests by anticipating their needs and taking the initiative to create service solutions accommodating their requests within the parameters of the departments targeted budget and program.

Ensure that personal grooming and uniform projects the professional image necessary to gain guests' confidence.

Utilize body language such as eye contact, facial expressions, gestures and posture that reflect an outgoing, friendly, attentive and responsive communication to guests.

Utilize clear communication skills, including active listening and verbal communication with guests and team members that ensure a balance in speed of service with respect and hospitality.

Communicate with team members regarding customer traffic flow during meal service.

40%

Food Handling, Preparation, Presentation

Responsible for single step cold food preparation such as, topping pizzas, finishing specialty sandwiches, assembling specialty sandwiches and salads, assembling components of dishes.

Prepare raw food items for cooking including wash/trim/cut, pan meats and vegetables, open and pan convenience food items.

Follow recipes, portion guidelines and production requirements to produce and present cold food menu items. Comply with all food handler procedures required by the department requirements.

Place prepared food items in proper food storage containers, seal and label for distribution to assigned locations within UCLA Dining. 

Cut and arrange desserts and present in an appealing manner.

Ensure all food items that are assigned to be finished for customers are presented in a restaurant styl

30%

Sanitation and Organization of Work Area

Follows proper procedures in maintaining cleanliness and proper sanitation of assigned work area during shift. Properly sanitizes production and transportation equipment and counters in work area. Removes all dirty utensils, pans and equipment used in production, transportation or food displays and delivers to assigned dishwashing area.

Follows proper procedures in ware washing and/or cleaning production, storage and service area of work station at the end of shift including but not limited to preparation, storage and transportation equipment, counters, sneeze guards and floors.

15%

Sanitation and Organization of Work Area

Cleans and sanitizes tables and chairs in guest seating areas. Clean and replenish salt and peppershakers, napkin dispensers, ketchup. Ensure that any marketing material (table tents) in guest seating area is clean and appropriately

displayed.

See that appropriate service equipment such as plates, silverware, glassware, display ware, service utensils, transportation and storage equipment are washed and assembled for all work areas throughout their shift.

See that all trash is removed from tables and floor areas of food production, ware washing, storage and guest seating and transported to the designated refuse containers throughout the shift.

15%

•

Performs other duties as assigned.

•

Complies with all policies and standards.

•

Complies with the University of California, Los Angeles (UCLA) Principles of Community.

•

This position description is not intended to be a complete list of all responsibilities, duties or skills required for the job and is subject to review and change at any time, with or without notice, in accordance with the needs of the organization.

QUALIFICATIONS

High School Diploma

Preferred

6-12 Months

Six to Twelve months of experience in food preparation and general maintenance in a kitchen or dining area; or an equivalent combination of education and experience.

Preferred

Ability to read, understand and speak English sufficient to determine and carry out job duties.

Required

Skill in interacting effectively with guests and team members and managers in a high volume public contact setting using positive body language, direct eye contact, active listening, problem solving techniques.

Required

Ability to interact in a team-based environment.

Required

Ability to perform effectively under conditions of fluctuating workload.

Required

Skill in adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere to production and customer flow parameters.

Required

Ability to measure dry and liquid food stuffs in units of measurement such as cup, pint, quart, pound, and oz to properly adhere to recipe and production requirements.

Required

Ability to operate equipment such as mixers, food processors, food cutters, meat slicers, blenders, hot wells, radio communication devices, hydraulic lifts, trash compactors, ware washing, garbage disposal, refuse pulper equipment.

Required

Ability to learn and apply the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment.

Required

SPECIAL REQUIREMENTS AND/OR CONDITIONS OF EMPLOYMENT

Background Check: Continued employment is contingent upon the completion of a satisfactory background investigation.

Live Scan Background Check: A Live Scan background check must be completed prior to the start of employment.

Age Requirement: Candidate(s) must be 18 years or older to be eligible to be hired.

Pre-Placement Physical: Employment is contingent upon the completion of a satisfactory physical examination.

Reading Comprehension Test: A reading assessment will be conducted.

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

Housing & Hospitality-Dining

Standing/Walking

X

X

Sitting

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

X

Lifting/Carrying/Push/Pull 0-25 lbs

X

X

Lifting/Carrying/Push/Pull 26-50 lbs

X

X

Lifting/Carrying/Push/Pull over 50 lbs

X

Physical requirements other

X

Chemicals, dust, gases, or fumes

X

X

Loud noise levels

X

X

Marked changes in humidity or temperature

X

X

Microwave/Radiation

X

Operating motor vehicles and/or equipment

X

X

Exposures other

X

Sustained attention and concentration

X

X

Complex problem solving/reasoning

X

Ability to organize & prioritize

X

X

Communication skills

X

X

Numerical skills

X

X

Mental demands other

X

X

Classification 3:  Position in which exposure to blood, body fluids or tissues is not part of the position description. The normal routine task involves no exposure to blood, body fluids or tissues and the employee can decline to perform tasks which involve a perceived risk without retribution.