Northern Michigan University Careers

Position Title: Dish Room & Utility Food Service Worker

Department:  Dining Services-Central Office

Term of Assignment: Continuing

Term End Date, If Applicable:             

FLSA Status:   Non-Exempt = overtime eligible

Work Schedule: Variable shifts/days/locations, including afternoons and weekend shifts; typical work hours are Sunday-Saturday, with shift start times between the hours of 7:00 am and 1:00 pm

Salary: Hourly rate: $15.79 starting; $16.58 working

Travel: No travel

Brief Statement of Duties

Brief Statement of Duties: Under routine supervision, perform a variety of warewashing activities within large scale dining operations including, but not limited to; washing, sanitizing, sorting, storing, and transferring dishes, glasses, silverware, pots, pans, and utensils using manual methods, power soakers, and high temperature dish machines, cleaning cooking equipment, maintaining clean and sanitary work areas, inspecting equipment, maintaining proper temperature and chemical dilution, organizing storage areas, and performing various dish room cleaning tasks in various food service operations.

Minimum Qualifications

Required Education: High School Graduation or Equivalent

Discipline/Degree Area: 

Required Specialized Training/Certifications:  Food Service Sanitation Certification (ServSafe) or the ability to obtain within six months from the start of employment.

Required Minimum Work Experience:  Six months' food service experience with emphasis on dish room sanitation.

Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties: 

Knowledge of proper ware washing procedures and food service sanitation.
Ability to organize and prioritize task lists.
Ability to multi-task or switch tasks efficiently.
Ability to fully complete tasks effectively and efficiently.
Active listening-Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Instructing-Teaching others how to perform various tasks.
Speaking-Talking to others to convey information effectively.
Service orientation-Actively looking for ways to assist people.
Social perceptiveness-Being aware of others' reactions and understanding why they react as they do.
Possess the physical capability to perform all of the duties and responsibilities of the position.
Oral comprehension-The ability to listen to and understand information and ideas presented through spoken words and sentences.
Manual dexterity-The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Ability to stand for long periods of time, move between ware washing areas, and spend time making repetitive motions.
Problem sensitivity-The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem and bringing it forward to a manager.

Additional Desirable Qualifications

Additional Desirable Qualifications: 

Experience in food service equipment maintenance or repair.
Customer service experience.
Food Service Sanitation Certification.
Leadership ability demonstrated by experience.
Willingness to improve skill level.

Other

Special Instructions to Applicants: Submit application, cover letter, resume and references

Contact Information:  Brenda Bickler, Employment Specialist, 906-227-2114

NMU is an equal opportunity employer.