Management reserves the right to adjust work hours to accommodate special meals and events.
This is a 10-month, 40-hour/week appointment with periodic weekly work breaks throughout the year. The position is university benefit eligible and subject to special rules for time-off accrual and usage specific to this type of appointment. The department does not expect to provide more than 1560 hours of work in this position per year; the majority of work hours will be scheduled between August 1 and May 30. Staff is expected to be available during this period and to schedule vacation and other scheduled time off during department planned work breaks based on its operational needs.
Prepares food items according to menus and numbers of portions to be served; receives and stores food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas; and carries food supplies, equipment, and utensils to and from storage and work areas. Weighs or measures ingredients; uses manual and/or electric appliances to clean, peel, slice, and trim foods; and washes, peels and/or cuts various foods to prepare for cooking or serving.
Ensures that the kitchen is equipped with all necessary food and cooking items for scheduled meals and informs supervisors when supplies are low or equipment is not working properly. Cleans galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation and removes trash and cleans kitchen garbage containers. Trains and assists new employees and assists in other kitchen departments as time permits.
REQUIRED: General knowledge at the high school level.
Working knowledge of preparation methods and practices for a variety of foods; considerable knowledge of basic kitchen sanitation methods and food safety practices; and ability to maintain acceptable standards of personal hygiene. Demonstrated ability to: effectively communicate and exchange information; read and interpret recipes; and calculate necessary quantities of ingredients. Ability to learn to operate institutional kitchen equipment and coordinate both preparation and timing for menu food items. Good interpersonal and communication skills including ability to interact and communicate with a wide variety of individuals.
Previous related experience.
Working Conditions/Physical Demands:
Must be able to perform work requiring considerable standing and light-medium physical effort under hot working conditions.
Physical requirements include ability to: sit, stand, walk, squat/kneel, climb, balance, reach, grasp, push/pull, and twist/bend. Must be able to lift/carry up to 50 pounds multiple times per shift.
Founded in 1820, Indiana University is the state’s public university system, comprised of two core campuses—IU-Bloomington and IUPUI—and six regional campuses located throughout the state. Combined, the total student population is more than 114,000 undergraduate, graduate and professional school students. IU is one of the largest employers in the state, with over 20,000 faculty and staff. Indiana University is an equal employment and affirmative action employer and a provider of ADA services. Diversity and inclusion remains a core commitment to IU’s mission to cultivate an educational environment that supports equal access, participation and representation on all of its campuses and that provides educational and career opportunities for all.