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Responsibilities*

NOTE:  THIS IS A 40-HOUR SEASONAL APPOINTMENT.

 

Actively engage with all staff to provide a safe workplace.

Set up, operate, disassemble and maintain ware washing, kitchen, and dining room cleaning equipment.

Accomplish all aspects of cleaning kitchen and service ware washing, by manual or automated methods.

Clean and maintain all kitchen and service equipment.

Clean and maintain all dining service areas.

Remove waste and recycling from dining service areas.

Transport and stock, supplies from storage areas to stations of use IE china, cleaning supplies, pots and pans.

Use organizational skills to prioritize and execute tasks in assigned work areas to assure all equipment, and facilities are available for service.

Complete assigned work, and inspect the work to ensure work is accomplished, and standards are met in the areas of cleanliness, sanitation, and equipment is operational.

Communicate daily with culinary and management staff regarding equipment repair, serviceability issues, supplies, and safety concerns.

Operate and ensure that equipment utilized is operational, and handled safely, reporting mechanical issues to appropriate member of management.

Participate in training programs and meetings as necessary or requested.

Understand and follow health code regulations at all times for maintaining proper handling, labeling, storage, and use of all cleaning agents including associated equipment.

Maintain a clean work environment, ensuring proper sanitation is maintained, as well as the health, and safety of dining guests, and employees.

 

Required Qualifications*

Must be able to demonstrate communication skills both written and verbal; and adhere to cleaning agents directions, and their application; ability to measure weights properly and understand weight vs volume; ability to assemble, disassemble, and operate kitchen equipment; ability to maintain a clean work area; ability to understand and implement “Serve-Safe Essentials”; ability to understand and implement OSEH and HACCP physical and food safety standards; ability to utilize resources responsibly, and to recognize and minimize waste.   

Must demonstrate excellent personal hygiene according to Michigan Dining standards; must be able to speak up and hold others accountable to Michigan Dining safety standards; ability to move 50 #, must be able to remain in a stationary position during entire shift, transport objects, position self operate and maintain equipment.

Ability to foster an environment that treats all with dignity and respect and report communication issues, conflict, and unfair practices to management; ability to support and work in a diverse and inclusive environment.

Must demonstrate excellent customer service skills including the ability to interact with guests and co-workers.

 

Desired Qualifications*

Reasonable knowledge of University Policies and Procedures.

Work Schedule

Friday through Tuesday - 2:30 PM - 11:00 PM

Wednesday and Thursday - OFF

NOTE:  THIS IS A 40-HOUR SEASONAL APPOINTMENT.

 

 

Additional Information

Department - Michigan Dining - South Quad


Hourly pay rate:  $15.66 - $16.17


NOTE:  THIS IS A 40-HOUR SEASONAL APPOINTMENT.

Union Affiliation

This position is covered under the collective bargaining agreement between the U-M and the AFSCME union, which contains and settles all matters with respect to wages, benefits, hours and other terms and conditions of employment.

U-M EEO/AA Statement

The University of Michigan is an equal opportunity/affirmative action employer.