Common Summer Associate (S99759)
Summary, Scope, and Responsibilities
Bates Dining, Conferences and Campus Events is the food service provider for the campus. The Commons Summer Associate is a utility position where associates will be tasked to assist the operation as needed. This utility position will include: Front of the house service, building wide janitorial/cleaning, and culinary assistance.
A 14-meal plan, in addition to the hourly wage, is offered to associates who work a minimum of 10 hours per week.
The Basics
Department:Dining Services
Supervisor:
Kevin Perry
Office Location:
Commons 130
Email:
kperry@bates.edu
Hours:
10-20
Workers:
7
Qualifications, Requirements, and Responsibilities
Responsibilities
-Previous experience in a collegiate food service environment is desired but not required.
-Commitment to customer service.
-Exemplary organizational and time management skills are a must.
-Ability to multitask and work independently.
-Bussing and washing tables, wiping counters in the dining room, sweeping, mopping, and vacuuming
-Understand and thrive in a high volume food service environment.
-Personal commitment to excellence and the mission of a top-tier small liberal arts college.
-Demonstrated awareness of, and sensitivity and commitment to diversity and inclusivity and to serving the needs of a culturally and educationally diverse and inclusive community with diplomacy and tact.
Requirements
Experience waiting in a restaurant setting or short-order cooking is desirable but not required. Previous experience with knife and/or food handling are optimal but training will be provided.
A courteous, customer service-oriented attitude.
Reporting
Reports to Kevin Perry. Works closely with other commons culinary managers, service supervisors, and DCCE staff.
Working Conditions
Ability to walk or stand for long periods of time. Ability to lift, push, pull, and carry equipment up to 35 lbs. Ability to work in a fast-paced environment. Ability to work in a very warm environment. Ability to operate: knives, cooking utensils, fryolator, grill, or other prep equipment, as trained