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Job Descriptions

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Attendant

Job Duties:

The following list of duties does not include all possible tasks and responsibilities, nor limits the assignment of additional related tasks including tasks typically performed by a lower classification.

  • Washes service ware, pots and pans by hand or using dishwashing machine
  • Maintains cleanliness of dining room including tables, chairs and equipment
  • Maintains cleanliness of dishroom by completing daily, weekly and monthly cleaning tasks
  • Washes windows, walls, vents, hoods, filters and light fixtures as assigned
  • Sweeps and mops floors using manual mop, broom or floor scrubber
  • Vacuums carpets
  • Empties trash, recycling, compost and cardboard to include using mechanical equipment for compacting
  • Receives deliveries and stores product under the direction of a lead employee or manager
  • Stores and stocks clean dishes, service ware, pots and pans
  • Makes coffee, mixes beverages, stocks beverages and pre-packaged food when needed
  • Launders aprons, skirting and uniforms as assigned
  • Stocks, cleans and replenishes soap and chemical dispensers and hand washing stations
  • Assists in training and assigning tasks to student employees and new attendants
  • Performs other duties as assigned

**This position is a 9 month appointment and will run from approximately August 24 to May 15. Due to the variations in the academic year, it is possible that this job will have a reduction of hours during breaks.** 

Starting Rate:  $20.00/hour

Work Hours:  Variable - To Be Determined

Work Days:  Variable - To Be Determined

Qualifications

Required/Preferred Qualifications:

 **This position is represented by the Teamsters Bargaining Unit.

ESSENTIAL QUALIFICATIONS EMPLOYEE MUST HAVE

(Education/Training/Knowledge/Skills/Abilities/Physical Requirements)

  • Ability to meet the physical requirements of the assignment. Ability to interact in a public setting in a respectful and professional manner .
  • Ability to read, write, and communicate in English.
  • Some assignments require heavy lifting.

*This job may be designated as essential

*The employer retains the right to change or assign other duties to this position

**Continued employment in this position is contingent upon: Passing Food Safety test during probation period. Reliable attendance at all scheduled shifts.

**An offer of employment is contingent upon the successful completion of a background check.**

Cook

Job Duties:

The following list of duties does not include all possible tasks and responsibilities, nor limits the assignment of additional related tasks including tasks typically performed by a lower classification.

  • Preps food product to be used in recipes
  • Prepares *complex recipes a majority of the time and *simple recipes as needed
  • Uses independent judgment in menu presentation and food quality assessment
  • Produces a whole meal by preparing multiple recipes in a meal menu, often from scratch, following brand specifications
  • Identifies recipe issues and resolves or elevates to managers
  • Participates in recipe file maintenance
  • Completes food production records
  • Determines batch cook amount and frequency
  • Operates food production equipment, mechanical cutting equipment and other manual cooking utensils, including knives, in daily duties
  • Puts away food and supplies
  • Completes daily, weekly and monthly cleaning as assigned
  • Performs other duties as assigned
Functions as a lead worker:
  • Is given oversight responsibility of a group of staff employees in the absence of a manager
  • Handles customer service issues in the absence of a manager
  • Orients employees to job area and to the facility
  • Trains employees on job tasks
  • Assigns and re-assigns tasks throughout the shift to effectively accomplish prescribed work
  • Gives direction to employees concerning procedures
  • Communicates established standards of performance to employees and assesses conformance
  • Provides informal feedback of employee's performance to the manager
  • Models expected behaviors and standards
  • Keeps manager apprised of operational issues

*A complex recipe would require at least 3 of the following:

  1. Ingredients, recipes and steps may be revised based upon trained judgment and available ingredients, and with the approval from management to achieve satisfactory taste and texture. For example:
    • Vegetables should be lightly sauteed rather than fully cooked as cooking will continue in other parts of the recipe process
    • A different spice or herb is selected for its flavor profile or is available fresh
    • Length of cooking time needs to be modified to alter doneness of meat in a recipe
    • Replacing Jalapeño pepper with green pepper gives different results
  2. One which requires the understanding of the effect on palatability of adjustments in time, procedure, and/or temperature of the food item. For example:
    • Searing protein will seal in the juices and gives a caramelized flavor to the meat
    • Cooking a protein too quickly could toughen the end product
    • Slicing against the grain could toughen the end resul
  3. Preparation and sequential assembly of products which generally involves the use of 3 or more prepared sub-recipes. Sub-recipe example:
    • Marinade
    • Horseradish mayo
    • Salsa ranch dressing
  4. Application of moist or dry heat to primarily raw protein products.

 

*A simple recipe would be limited to the following:

  1. Assembly of measured, portioned, processed ingredientsFor Example:
    • Assembling a hamburger
    • Assembling a sandwich
    • Assembling a pizza
    • Assembling a taco
  2. Application of non-moist heat in such a way that a reasonable lay person would easily be able to judge “doneness" to include reaching appropriate temperature on grilled products.
  3. Addition or substitution of products to a recipe to make a variation of the same product. For Example:
    • Addition of butterscotch chips or butterscotch drizzle to make butterscotch brownies
    • Pepperoni added to a plain cheese pizza
    • Substituting red onions versus white onions in a stir fry
  4. Application of heat to primarily pre-cooked protein products and non-protein productsFor Example:
    • Exhibition cooking
  5. Assembly and heating of various prescribed ingredients in an established pattern and quantity with predetermined cooking parameters. For Example:
    • Boxed brownie mix
    • Rehydration of dehydrated mashed potatoes
    • Assembly and cooking of a pizza
    • Baking of preformed, frozen cookie dough
    • Proofing and baking of pre-portioned yeast product
    • Grilling a hamburger
    • Scrambling eggs on a grill

**This position is a 9 month appointment and will run from approximately August 24 to May 15. Due to the variations in the academic year, it is possible that this job will have a reduction of hours during breaks.**

Starting Rate: $20.31/hour

Work Days & Hours: Variable - To Be Determined

Qualifications

Required/Preferred Qualifications:

**This position is represented by the Teamsters Bargaining Unit. Dues or Fair Share deductions will be made.**

ESSENTIAL QUALIFICATIONS EMPLOYEE MUST HAVE

(Education/Training/Knowledge/Skills/Abilities/Physical Requirements)

  • High school graduate or GED
  • Must have at least two (2) years of relevant experience or education in quantity food production.
  • Must be able to lift up to 50 pounds occasionally.
  • Must be able to accurately perform mathematics and recipe conversion calculations.
  • Must be able to read, write, understand and communicate in English.
  • Must be able to stand up for four (4)  hours at a time.
  • Possess safe knife handling skills.

**Continued employment in this position is contingent upon:

  • Passing a knife skills test during the probation period.
  • Passing brand training during probation period.
  • Passing the Food Safety test during the probation period.
  • Reliable attendance at all scheduled shifts.

*This job may be designated as essential

*The employer retains the right to change or assign other duties to this position

**An offer of employment is contingent upon the successful completion of a background check.**

Food Service Worker

Job Duties:

The following examples do not include all possible tasks and responsibilities, nor limits the assignment of additional related tasks including tasks typically performed by a lower classification.

  • Assembles products to service including front line finish product cooking
  • Serves food and maintains points of service and beverage stations for product and cleanliness
  • Preps fresh fruits and vegetables
  • Assists cook and senior food service worker as assigned
  • Cuts, plates, assembles products to service
  • Prepares *simple recipes
  • Operates induction burners, Turbo Chef type ovens, grills, fryers, mechanical cutting equipment, mixers and other manual kitchen utensils including knives
  • Completes food production records
  • Prepares items on the grill, in the pizza oven and exhibition style
  • Prepares and serves branded products according to brand specification following specified recipes and portion control
  • Makes coffee, espresso based drinks, smoothies, etc.
  • Participates in menu presentation and food quality assessment in conjunction with manager or lead worker
  • Assists in training and assigning tasks to student employees and new food service workers
  • Puts away food and supplies
  • Completes daily, weekly and monthly cleaning as assigned
  • Performs other duties as assigned

*A simple recipe would be limited to the following:

  • Assembly of measured, portioned, processed ingredientsFor Example:
    • Assembling a hamburger
    • Assembling a sandwich
    • Assembling a pizza
    • Assembling a taco
  • Application of non-moist heat in such a way that a reasonable layperson would easily be able to judge “doneness” to include reaching appropriate temperature on grilled products.
  • Addition or substitution of products to a recipe to make a variation of the same product. For Example:
    • Addition of butterscotch chips or butterscotch drizzle to make butterscotch brownies
    • Pepperoni added to a plain cheese pizza
    • Substituting red onions versus white onions in a stir fry
  • Application of heat to primarily pre-cooked protein products and non-protein productsFor Example:
    • Exhibition cooking
  • Assembly and heating of various prescribed ingredients in an established pattern and quantity with predetermined cooking parametersFor Example:
    • Boxed brownie mix
    • Rehydration of dehydrated mashed potatoes
    • Assembly and cooking of a pizza
    • Baking of preformed, frozen cookie dough
    • Proofing and baking of pre-portioned yeast products
    • Grilling a hamburger
    • Scrambling eggs on a grill

Summary:

This position has the responsibility for general food production and dispensing service following appropriate food safety and sanitation standards. Provides excellent customer service.

**This position is a 9 month appointment and will run from approximately August 24 to May 15. Due to the variations in the academic year, it is possible that this job will have a reduction of hours during breaks.**

Starting Rate:  $20.00/hour

Work Hours:  Variable - To be determined

Work Days: Variable - To be determined

Junior Cashier/Food Aide

Job Duties:

The following examples do not include all possible tasks and responsibilities, nor limits the assignment of additional related tasks including tasks typically performed by a lower classification.

  • Works as a barista, making coffee and specialty coffee drinks
  • Operates POS system and complies with all cash handling policies
  • Maintains service areas and stocks products when assigned
  • Maintains product presentation throughout the day
  • Completes food production records
  • Assembles and serves products as assigned
  • Maintains cleanliness of service and dining area including emptying trash, recycling and composting
  • Operates blenders, coffee brewers, Turbo Chef oven and other small service equipment
  • Assists in training and assigning tasks to student employees and new Junior Cashiers
  • Puts away food and supplies
  • Completes daily, weekly and monthly cleaning as assigne
  • Performs other duties as assigned
Additional information

Hourly Rate:  $20.00/hour

Work Days & Hours:

  • Monday - Thursday:  11:00am - 7:30pm
  • Friday:  11:00am - 4:30pm
Notice
  • The job may be designated as essential
  • The employer retains the right to change or assign other duties to this position

Benefits

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Full Medical, Dental, and Pharmacy Plans

The University offers excellent medical benefits, including:

  • Five medical plan options, with the University paying a substantial portion of premiums
  • Four low-cost dental plans
  • An innovative pharmacy program to help bring down the cost of medications

Learn more about our medicaldental, and pharmacy plans.

Comprehensive Wellbeing Program

The University is dedicated to supporting all aspects of your wellbeing, including your physical, emotional, financial, and social health. 

Learn more about our Wellbeing Program.

Retirement Plans

Benefits-eligible employees are automatically enrolled in one of two retirement plans. The University will even match your retirement savings, with the option to save even more through voluntary retirement plans.

Learn more about our retirement plans.

Tuition Benefits

The University offers free or reduced tuition to pursue your professional development or continue your education while you work through the Regents Scholarship.

Learn more about our tuition benefits.

Leadership Development and Training (LTD)

The University encourages professional development by offering leadership courses for every level of employment—both for supervisors and for employees not yet in management but who would like to develop their leadership skills.

Learn more about LTD.

Employee Assistance Program (EAP)

University employees can get free, confidential counseling and referrals to address any personal or work issue that may be affecting your wellbeing.

Learn more about the EAP.