Full job description

This is an essential staff position in Hospitality Services and is necessary for food production/service operations through weather or other emergency conditions.

Job Duties/Responsibilities:

• Perform various tasks related to the production and service of cold food and beverage items according to recipe
• Ensure positive guest experience in designated areas while maintaining standards of cleanliness and safety.
• Present offerings designated in standard or cycle menus in accordance with standardized recipes.
• Operate full line of equipment, or POS system, as directed to include listed equipment in description.
• Maintain cleanliness of kitchen/service equipment.
• Assist in guest flow, superior guest experience, and ensuring standards of operations.
• Problem solves with staff to resolve operational issues and maintain professional appearance and demeanor.
• Participate in the orientation and training of team members, ensuring a positive work environment.
• Assist and direct student co-workers.
• Monitor product quality as directed, to include patron counts, presentation, temperature, and sanitization standards.
• Maintain records of patron count, temperature, food consumed, returned, or discarded as required.
• Inform management of customer impressions, suggestions, and equipment failure.
• Comply with state and local health codes.
• Maintain, report, and correct sub-standard safety and sanitation practices.
• Responsible for wearing and laundering provided departmental uniform, per Hospitality Handbook.
• Maintain a level of flexibility to address departmental needs, including changes in work area, operation, or assigned duties within Hospitality Services.
• Willingness to alter schedule temporarily if needed to support a high level of guest service.
• Working with co-workers and student employees in a respectful and well-mannered way as required by the UNH Hospitality Handbook.
• Perform other duties as assigned.