Receiving and General Services, Café 77

Under the general direction of the Café 77 managers and supervisors, this position is responsible for the daily receiving, rotation, inventory, stock levels, and delivery of orders and products to the Café 77 dining location. This position is responsible for a wide variety of food service-related duties in addition to order receiving, including but not limited to: station setup, food and beverage preparation, customer service, teamwork, professional communication verbally and via email, restocking of supplies, general cleaning and organizing assignments, cashiering, and assisting with catered events. Washington and Lee University actively promotes a dynamic and welcoming environment that allows students and employees of multiple backgrounds and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise. Essential Functions: Using FIFO and ServSafe measures, in addition to general food safety and storage, this position is responsible for the daily receiving, rotation, inventory, stock levels, and delivery of orders and products to the Café 77 dining location. Preforms a wide variety of food service-related duties in addition to order receiving, including but not limited to; morning station setup, food and beverage preparation, intercampus-food order pickup, customer service, teamwork, professional communication verbally and via email, restocking of supplies, general cleaning and organizing assignments, cashiering, assisting with catered events and other duties as assigned by Dining Services leadership. Responsible for assisting the Café 77 leadership with organization, stock and inventory related tasks on a daily basis. Responsible for transitioning in a timely manner upon the completion of core stock/inventory related duties on shift, to working positions within the Café 77 dining operation as assigned for the remainder of scheduled shift. Duties may include but not be limited to: rostered onto a station during operational service, Dining Room Attendant, dish and trash duties, properly filtering fryer daily, properly disposing of used cooking oil and refilling of machine(s), and other duties as assigned. Additional related duties as assigned. Work Schedule: The regular schedule is 6:00 a.m. to 2:30 p.m. While this schedule is expected to remain consistent, occasional adjustments may be needed to support operational needs. Minimum Qualifications: High school diploma or GED preferred. Two to three years of work experience in a commercial kitchen environment is preferred or a combination of work experience and education from which a similar background would be achieved. ServSafe certification or willingness to acquire within a year of employment date. Ability to multitask in a fast paced work environment. Must be able to follow verbal and written directions and provide responses in writing. Ability to use computers to read and respond to emails and to use basic applications is also required. Must be committed to following departmental standards and guidelines to ensure the safety of self and others. Occasional overtime may be required. Must possess a valid Virginia driver’s license and a good driving history. Must be able to pass an extensive background check. Application Instructions: Review of applications will begin immediately and continue until the position is filled. Optional materials include: Resume Names and contact information for three professional references Application instructions for internal and external candidates can be found at: http://www.wlu.edu/employment-opportunities Physical Requirements Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Grasping: Applying pressure to an object with the fingers and palm. Repetitive motions: Making substantial movements (motions) of the wri…

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