Employee Dining Room Attendant

FOOD SVC WORKER (005652)

UCPath Position ID: MI-DPT319200-JC005652-PD236494

Position Description History/Status

Approved Date:

2/26/2025 2:36:21 PM

Date Last Edited:

2/26/2025 2:36:17 PM

Last Action Effective Date:

Organization Details

Business Unit (Location):

LACMP

Organization Code:

5000O

Organization:

ADMINISTRATIVE VICE CHANCELLOR

Division Code:

5901D

Division:

ADMINISTRATION

Department:

319200 - LUSKIN CONFERENCE CENTER

Position Details

UCPath Position Number:

MI-DPT319200-JC005652-PD236494

Position Description ID

236494

UC Payroll Title:

FOOD SVC WORKER (005652)

Business Title:

Employee Dining Room Attendant

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):

2 - Staff: Career

Full-Time Equivalent (FTE)

1

SUPERVISION

UCPath Reports to Position Number:

40042090

Reports to Payroll Title:

FOOD SVC MGR 2

UCPath Department Head Position Number:

40040346

Department Head Payroll Title:

ADMIN MGR 2

CLOSE SUPERVISION - Indicates that the incumbent is assigned duties according to specific procedures. Work is checked frequently, and in addition there may be formal training.

POSITION SUMMARY

The Employee Dining Room (EDR) Attendant is responsible for running and maintaining the Luskin Conference Center EDR in a clean, orderly, and organized manner.

Operational duties include but are not limited to: preparing the EDR for service hours, food preparation, setting and replenishing hot and cold food displays, inspecting food to avoid cross-contamination and quality assurance, cleaning, organizing, and resetting the dining room before, during, and after service hours, washing dishes, utensils and glasses, sanitizing food surface areas, taking out the trash, and deep cleaning projects. The employee must adhere to all food handling and sanitation guidelines.

The Luskin Conference Center (LCC) is a 300,000-square-foot, 7-story property on the UCLA campus. The LCC is comprised of 254 guest rooms, approximately 25,000 square feet of meeting space, a 160-seat restaurant, a fitness center, and a business center. The LCC is an academic meeting and conference destination supporting UCLA's education and research mission.

The Luskin Conference Center is a no-tipping environment.

Food Handling, Preparation, and Presentation

 • Complete single-step cold food preparation such as topping pizzas, finishing specialty sandwiches, assembling specialty sandwiches and salads, and assembling components of casserole 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, production requirements, and quality standards to produce and present menu items

 • Place prepared food items in proper food storage containers, seal and label for distribution to campus or off-site locations

 • Ensure that product is stored, labeled, and secured as directed by the shift supervisor

 • Ensure all food items that are assigned to be finished for customers are presented in a professional, appealing culinary style including garnish for individual plates or buffet service

 • Consistently complete assigned production flow and service records accurately

 • Comply with all food handler procedures required by federal and state laws and department requirements

 • Gather food and supply elements to complete orders to be delivered to guests

 • Attractively display products per department standards and ensure safety and sanitation guidelines are followed throughout

 • Follow prescribed procedures when setting up hot and cold food lines. Select proper utensils and set the steam line to the appropriate temperature for menu items. Arrange food and beverage items (e.g. placing in steam tables, a la carte trays, filling racks, mobile carts, hot boxes, etc.) to make items available to team members

 • Complete all necessary food preparation and setup in time for the scheduled EDR service hour

 • Monitor the temperatures of hot and cold food, properly ensuring that items are held at the correct temperatures. Accurately complete the temperature logs

 • Replenish food, condiments, utensils, glassware, dishes, trays, etc. as needed

 • Inspect food items, work areas, etc. (e.g. personal hygiene, proper food temperatures, etc.) to prevent cross contamination of food-borne illnesses

 • Provide team members with accurate information regarding food ingredients, allergies, and preparation

 • Ensure that team members do not reuse dishes when taking food

 • Reset tables during service hours and between meal breaks

50%

Sanitation and Organization of Work Area

 • Follow proper procedures in maintaining cleanliness and sanitation of assigned work areas during shifts

 • Sanitize production and transportation equipment and counters in the work area

 • Remove all dirty utensils, pans, and equipment used in production, transportation, and food displays and deliver them to the assigned dishwashing area

 • Follow proper procedures in cleaning the production, storage, and service area of workstations at the end of each shift including preparation, storage and transportation equipment, service counters, and sneeze guards

 • Ensure that appropriate service equipment such as plates, silverware, glassware, display ware, service utensils, transportation, and storage equipment is assembled for the work area at the beginning and completion of each shift and before any catered event service starts

 • Remove trash from counters and floor areas of food production and storage areas throughout the shift

 • Launder, sort, fold, and store towels for use in the operation

 • Clean and sanitize tables and chairs in seating areas

 • Clean and replenish salt and pepper shakers, condiments, and napkin dispensers

 • Ensure that marketing materials, i.e. table tents, in the seating areas, are clean and appropriately displayed 

 • Operate dishwasher according to instructions, keeping pace with the flow of incoming dishes

 • Inspect all washed items for cleanliness. If an item does not pass inspection, it must be rewashed to ensure that it has been thoroughly cleaned

 • Ensure the EDR is clean, well-maintained, and organized at all times

 • Alert management of broken tools and equipment in need of replacement or work orders

 • Track pars of perishable, nonperishable, and nonfood goods and notify management of when an item needs to be reordered before it runs out

30%

Customer Service

 • Provide gracious service to guests of the Employee Dining Room by anticipating their needs and taking the initiative to create service solutions accommodating their requests within the parameters of the department's targeted budget and program

 • 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, with guests and team members that ensure a balance in speed of service with respect and hospitality

 • Ensure that personal grooming and uniforms project the necessary professional image

 • Communicate with team members regarding traffic flow during meal service and throughout the day

20%

•

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

Ability to sufficiently communicate in written and verbal English to receive work assignments and share information with supervisors and colleagues 

Required

Skill in interacting effectively with guests, team members, and managers in a high-volume, public setting using positive body language, direct eye contact, active listening, and friendly and professional demeanor

Required

Ability to work cooperatively as a part of a team

Required

Ability to work efficiently in a fast-paced environment with a fluctuating workload

Required

Ability to read, write, and perform basic calculations necessary to understand recipes, measurements, and portion sizes

Required

Ability to comply with safety and sanitation standards and procedures for food storage, production, and service

Required

Ability to engage with diverse populations in a respectful and culturally responsive manner

Required

Ability to remain calm in the face of adversity, such as customer dissatisfaction

Required

Working knowledge of basic culinary techniques, terminology, and practices

Required

Ability to maintain regular, punctual attendance

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.

Must be available to work varying schedules, including evenings, weekends, holidays, and overtime based on departmental needs

Required

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

Luskin Conference Center

Standing/Walking

X

X

Sitting

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

X

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

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.