Foodservice Worker College Dining

Job Summary The Food Service Worker is responsible for preparing food consistently, safely, and at the pace the operation demands with accuracy.

This role handles bulk ingredient processing—such as washing, chopping, mixing, and portioning.

The ideal candidate thrives in a structured, fast-paced environment and possesses strong attention to detail regarding recipe specifications and weight accuracy.

Core Responsibilities

? Food Preparation: Wash, peel, slice, chop, fruits, vegetables, and proteins using knives and commercial food processors & slicers. Prepare daily items according to recipes in defined quantities

? Service Preparation: Maintain mise en place for the assigned station throughout service, ensuring no ingredient shortage during the rush

? Recipe Execution: Measure, weigh, and mix ingredients according to strict company recipe to ensure consistency in flavor and texture.

? Batch Cooking: Responsible for batch production for station as close to service as possible and as needed to maintain food quality and to control product shortages and over production.

? Inventory & FIFO: Monitor raw inventory levels, report low stock to supervisors, and organize walk-in coolers using the First-In, First-Out (FIFO) method.

? Sanitation & Food Safety: Maintain a spotless, sanitized workstation. Follow all food handling guidelines, log refrigeration and food temperatures and hold a current food handler certification.

? Equipment Maintenance: Safely operate, break down, and clean production equipment such as mixers, flat-top grills, ovens, fryers, steam tables and scales.

?Team Collaboration: Communicate clearly with fellow line cooks and Front of House staff to ensure smooth timing during high -volume rushing.

Qualifications & Skills

? Experience: Previous experience in food production, bulk cooking or catering or prep cooking is highly preferred.

? Technical Skill: Sharp knife skills and the ability to read and multiply recipes/measurements accurately.

? Certifications: Valid D.C. Food Handler’s Card or ServSafe Certification required within 30 days of hire.

? Attributes: High efficiency, ability to perform repetitive tasks with precision, and strong timemanagement skills. Physical Requirements & Working Conditions

? Ability to stand in one place for extended shifts up to 8 hours.

? Capacity to lift, push, and carry up to 50 pounds frequently (e.g., sacks of flour, crates of produce).

? Comfort working inside temperature-controlled environments, including extended periods inside cold walk-in coolers.

1 Maintains friendly and positive interaction with guests Assists with catered events, if required. Adheres to all Metz policies.

Conducts work within HACCP guidelines as appropriate and adheres to all departmental sanitation procedures.

Complete opening and closing procedures for assigned stations including temperature logs, label-anddate verification, and deep-clean checklists

Adheres to all established systems and training programs to provide a safe environment.

Complies with all OSHA regulations and other local, state and federal regulations.

Recognizes and adopts activities appropriate to the specific guests needs

Maintains compliance with Metz’s standards of operation, client and Metz’s Employee Handbook.

Maintains all records and documentation necessary for regulatory compliance and in accordance with health department and Metz policies and procedures...

Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended. May be required to perform any position within the department with proper instruction and guidance and/or training. Completes additional duties as assigned by management. The above statements reflect the general details considered necessary to describe the principal functions of the job as identified, and shall not be considered as a detailed description of all work requirements that may be inherent in the position. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: Prior food service experience is desired. Ability to communicate in English (verbal and written) effectively. Ability to work well under time constraints; apply common sense understanding to carry out detailed, but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. WORK ENVIRONMENT The work environment characteristics described in the following tables are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to extreme cold and extreme heat.

•  Experience desired but we are willing to train candidates with a passion for food and understands the basics
•  Ability to apply elementary mathematical statistics that would apply to inventory and portioning
•  Be willing to roll up sleeves and contribute where needed
•  Hospitality-driven 
•  Able to work and thrive in a team environment
•  Brings a SMILE and strong work ethic to the TEAM

Metz Culinary Management is a FAMILY-DRIVEN company that collaborates with its partners to deliver RESTAURANT-INSPIRED hospitality to each and every guest. *Daily Pay is an optional employee benefit. Learn more at Dailypay.com"