Salad Department Worker

Dickinson College is a premier four-year residential liberal arts institution chartered in 1783 and widely recognized as a leader in global and sustainability education. Dickinson College is located in Carlisle, named a “most livable city” by Forbes and is minutes from the state capital of Harrisburg. The campus is connected to a vibrant downtown that offers eclectic dining, shopping and entertainment options. Within a two-hour drive are Philadelphia, Baltimore and Washington, D.C.; New York City is three hours away.

Salad Department workers are responsible for preparing all cold food items produced in the salad Department according to guidelines established by Dining Services, to include a variety of cooking methods and equipment. Workers are responsible for setting up appropriate sauce bars, condiment bars, pre-meal coffee brewing, and other special dining room stations for themed menus, events, and special salad bar menus. Workers are responsible for coordinating pick-up of catering orders and assembly of items for function sheets/catered events and retail locations, including the drawing of beverages, brewing coffee, and the preparation of retail crudités, yogurt parfaits, and fruit bowls/cups and salads.

• Produces colorful eye appealing tasty daily dining hall breakfast bar, salad bar, and Grab & Go items following established par stock levels, standardized recipes. and defined procedures.

• Prepares specialty bar ingredients and topping or condiment bars for catered functions and dining hall events or themed meals according to the guidelines and standard recipes established by the Executive Chef or Sous Chef for Catering.

• Ensures safety of self, co-workers, and customers by maintaining a clean and neat, safe and sanitary work place following ServSafe procedures, HACCP guidelines, and OSHA regulations or college policies.

• Prepares food items for retail operations; includes parfait cups,
  crudité cups, to-go salads, and to-go fruit containers.

• Responsible for special function board items for any special production items or products necessary for catered events, assigned pick-up items, dining hall menus, events, themed meal programs, and draws beverages for “function sheet” orders; coordinates delivery of pick-up items, desserts, and salads for picnics, catered functions, etc.

• Assists in new product and recipe development.

• This position is designated as “emergency response personnel”. “Emergency response personnel” are required to report to work when the college is delayed or closed. They may also be called in at any time of the day to respond to weather and/or other types of emergencies as needed.
   

• Track amounts of product used at assigned station. Report amount to chef for record purposes. Monitor dates on product boxes to double check FIFO.

• Return copies of all cash operation orders, as they are filled to proper location for billing purposes.

High School Diploma or GED with 1-3 years of relevant work experience.

Vocational or technical certificate/degree in Culinary Arts. Serv-Safe certified or obtain certification within one year of hire.

This position requires the employee to stand the entire shift and lift 50 pounds on a regular basis. The position also requires bending, twisting and stooping.

Work Schedule

This position will work both day and evening shifts starting as early as 6:00 a.m.

and working as late as 10:00 p.m. for a total of 40 hours. Days off will vary

depending on business needs.

The College is committed to building a representative and diverse faculty, staff, and student body. We encourage applications from all qualified persons.