Student Manager / Closer

4:00pm – 8:30pm Monday – Sunday

Apron and hat will be provided and must be worn by all employees at all times. Wash your hands before starting work.

Job Summary

1. Responsible for ensuring serving area and dining room is clean and presentable, set up for meal according to diagrams, and ready to open on time.
2. Provide excellent customer service as the face of Pioneer for our guests
3. Ensure proper sanitation and cleanliness of the dining room.
4. Sets up and manages serving area during dinner period
5. Ensure proper sanitation and cleanliness of the dining room.
6. Assist with all other duties as assigned by the food service director
7. Is last one to leave and responsible to make sure that respective staff members complete all of their tasks (per checklists and job descriptions) before they leave (i.e. all of serving area is clean and items put away; all of the dish room is clean and dishes are put away/restocked).

Essential Functions

1. Requires occasional lifting of up to 20 pounds throughout the day.
2. Must be able to work on your feet for extended periods of time.
3. Must be able to work on potentially hazardous surfaces (i.e. wet floors).
4. Work with and around hazardous chemical solutions (cleaning supplies).

Daily Schedule

• 4:00 – 5:00
  • Assist with set up of last-minute set-up of serving lines and stations
  • Refills stations as needed
  • Cleans counters and floors
  • Assists in other areas of the dining area as directed by the director
• 5:00 – 7:00
  • Assists at all stations
  • Communicated with the kitchen as needed
  • Wipes down all counters
  • Provides direction to student workers as needed
• 7:00 – 8:00
  • Oversees dinner closedown and follows closedown checklist
  • Returns all food to the kitchen and properly wraps and stores in the refrigerator
  • Wipes down all counters
  • Sweeps and mops floors in the serving area
  • All equipment in the serving area is turned off
  • The beverage station is restocked

Qualification Standards

1. Knowledge in the operation of the following equipment and programs:

• • Cash Register
  • Dishwasher

2. Completion of Pioneer College Caterers Safe Food Handling training.
3. Maintain a clean and well-organized working environment.

Accountability

You will be evaluated on the quality and quantity of work produced on a daily basis.  A policy of clean as you go will be enforced.  All guidelines outlined in your employee handbook must be adhered to.  Formal written evaluation will be performed by your supervisor twice each year.

Safety Guidelines

Observing safety rules is an important part of each job in the kitchen.  Please observe all safety posters and guidelines.  Safety Data Sheets (SDS) are available for all chemicals used in the kitchen.  Please familiarize yourself with their location.  Safety in the workplace is the responsibility of everyone.  Let’s all work together to make our kitchen a safe place to work.