Dining Services Job Descriptions

1. Serves the menu of the day in the manner prescribed by the Department of Dining Halls, on customer service lines and by waiting on tables.
2. Transports food and supplies from storage and preparation areas to service areas.
3. Assists in receiving and storing necessary food and supplies, and maintains related records.
4. Uses and maintains tools and equipment in the prescribed manner, including, but not limited to steam tables, beverage dispenser equipment, food display cases, condiment tables, dishwashing machines, dining room tables and chairs, bussing trucks, etc.
5. Checks in customers, receives meal payment, maintains records and performs other clerical duties as prescribed by the assigned supervisor.
6. Cleans and maintains area such as, but not limited to, kitchens, dining room, dish room, serving room, and basements.
7. Washes dishes.
8. Assists other employees in the performance of their job, as directed by responsible supervisors, using the necessary equipment in the performance of their jobs.
9. Observes safety standard and practices.
10. Performs related duties as required or assigned within job classification.

1. Serves the menu of the day in the manner prescribed by the Department of Dining Halls on customer service lines and by waiting on tables.
2. Cleans and maintains areas such as, but not limited to kitchens, dining rooms, dish rooms and serving rooms.
3. Assists other employees in the performance of their job, as directed by responsible supervisors, using the necessary equipment in the Department.
4. Performs related duties as required or assigned within job classification.

LG2

1. Mixes and serves alcoholic beverages as required.
2. Sets up and maintains the bar including supplies and related items.
3. Breaks down the bar when the service is over.
4. Receives, verifies, and records all deliveries and returns of merchandise pertaining to the bar.
5. Observes the rules of the Department of Dining Halls.
6. Cleans job related or assigned areas, equipment, and utensils.
7. Observes safety standards and practices.
8. Performs related duties as required or assigned within job classifications.

LG2

1. Performs general food service work involving varied counter service tasks, preparation of food, and sanitation duties.
2. Serves customer by receiving orders, receiving payments, serving products, and waiting on table as required.
3. Prepares food items according to menu plan. This would include, but not be limited to:
   • Sandwiches
   • Salads
   • Desserts, such as ice cream cones/soda/cookies
   • Hot and cold beverages
   • Cold plate preparation
   • Pizza
   • Hamburgers
   • Hot food entrees (warm convenience items or daily specials)
4. Prepares and bakes a variety of bread items according to manufacturers’ directions and standards.
5. May be required to weigh and record amounts of food.
6. Uses and maintains tools and equipment in the appropriate manner, including, but not limited to, coffee makers, soda machines, various cutting/slicing machines, and ice cream equipment.
7. Observes University safety standards and practices.
8. Performs related duties as required or assigned.

LG3

1. Produces the menu of the day assigned to the pantry section. This may include, but will not be limited to:

   • Salads, raw vegetable preparation, dressing, garnishes
   • Condiments
   • Beverages
   • Desserts, primarily convenience items
   • Food production as required on customer service lines, such as hamburgers, eggs, etc.
   • Hot and cold beverages
   • Assisting cooks in their work as assigned by the manager, such as sandwich, salad, and cold plate preparation.

2. Serves the menu of the day in the manner prescribed by the Yale Dining Services.
3. Orders, receives and stores necessary food and supplies, and maintains related records.
4. Complies with the rules of Yale Dining Services in regards to production and serving.
5. Uses and maintains tools and equipment in a proper manner, including, but not limited to, steam-tables, coffee brewing equipment, food display cases, various vegetable cutting machines, vertical cutter mixer, slicing machine, food chopping machines and attachment and power mixers.
6. Cleans, prepares, and keeps in order the area and equipment used in the job and other areas as assigned by the manager.
7. Observes safety standards and practices.
8. Performs related duties as required or assigned within job classification.

LG3

1. Produces the menu of the day assigned to the pantry section. This may include, but will not be limited to:
   • Salads, raw vegetable preparation, dressing, garnishes
   • Condiments
   • Beverages
   • Desserts, primarily convenience items
   • Food production as required on customer service lines, such as hamburgers, eggs, etc.
   • Hot and cold beverages
   • Assisting cooks in their work as assigned by the manager, such as sandwich, salad, and cold plate preparation.
2. Checks in customers, receives meal payments, maintains records and performs other clerical duties as prescribed by Yale Dining Services and assigned by the manager.
3. Serves the menu of the day in the manner prescribed by the Yale Dining Services.
4. Orders, receives and stores necessary food and supplies, and maintains related records.
5. Complies with the rules of Yale Dining Services in regards to production and serving.
6. Uses and maintains tools and equipment in a proper manner, including, but not limited to, steam-tables, coffee brewing equipment, food display cases, various vegetable cutting machines, vertical cutter mixer, slicing machine, food chopping machines and attachment and power mixers.
7. Cleans, prepares, and keeps in order the area and equipment used in the job and other areas as assigned by the manager.
8. Observes safety standards and practices.
9. Performs related duties as required or assigned within job classification.

LG3

830

These individuals will follow the tasks, duties, requirements, etc. as assigned within the various LG3 Dining Services job titles to include Pantry Worker (PW), Desk Attendant (DA), Desk Attendant/Pantry Worker (DA/PW), and General Services Assistant (GSA).

Generic rounds employees will not normally be assigned work in more than one of the above referenced classifications during any one meal period.

LG3

831

1. Serves the customers of the dining unit by waiting on tables in the manner prescribed by the Department of Dining Halls.
2. Cleans and maintains the order of the dining room, other areas, and related equipment used in these rooms including, but not limited to, dining room tables, chairs, dish carts, and condiment tables.
3. Performs other jobs associated with the operation of the dining room including, but not limited to, decorating, serving food, and transporting food.
4. Observes safety standards and practices.
5. Performs related duties as required or assigned within job classification.

LG3

833

1. Checks in customers, receives meal payments, maintains records and performs other clerical duties as prescribed by the Division of Dining Halls and assigned by the manager.
2. Cleans and maintains the order of the dining room, other areas and related equipment used in these rooms including, but not limited to, dining room tables, chairs, dish carts and condiment tables.
3. Performs other jobs associated with the operation of the dining room including, but not limited to, decorating, serving food, and transporting food.
4. Serves the customers of the dining unit by waiting on tables in the manner prescribed by the Division of Dining Halls, on those occasions when table service is required.
5. Observes safety standards and practices.
6. Performs related duties as required or assigned within job classification.

1. Must maintain a positive customer service attitude and present a professional appearance.
2. Performs all aspects of the GSA job as reflected in that job description as well as assisting in all aspects of the catering operation as needed such as: function preparation, delivery, set-up, retrieval, storage, vehicle cleaning and maintenance.
3. Must adhere to all department and governmental health codes.
4. Performs related duties as required or assigned within job classification.

   Note: Work schedule will vary daily according to the needs of the catering operation and may require overtime. Employee may be assigned lower labor grade duties in the department when necessary to meet operating conditions or when the catering workload warrants such re-assignment.

1. Cleans and maintains areas such as, but not limited to, kitchens, dining rooms, and basements.
2. Washes dishes, pots and pans.
3. With proper instruction, relamps and cleans light fixtures and chandeliers.
4. Cleans, washes and shampoos rugs, floors and walls.
5. Uses equipment such as, but not limited to, dishwashing machines, rug shampoo machines, pot washing machines, high pressure washers and steam cleaners.
6. Assists other employees in the performance of their jobs, as directed by responsible supervisors, using the necessary equipment in the performance of these jobs.
7. Observes safety standards and practices.
8. Performs related duties as required or assigned within job classification.

1. Assists in production and menu planning, quality control, safety, sanitation, preventive maintenance and employee performance. Produces the menu of the day assigned to the pantry/display cooking section. This may include, but will not be limited to:

   • Salads, raw vegetable preparation, dressing, garnishes
   • Condiments
   • Beverages
   • Desserts, primarily convenience items
   • Food production as required on customer service lines, such as hamburgers, wraps, eggs, breakfast grill-work etc.
   • Hot and cold beverages
   • Assisting cooks in their work as assigned by the manager, such as sandwich, salad, and cold plate preparation.
   • Produces the menu of the day (including hot items), primarily those items which are produced in a display fashion (i.e., pasta on remote display cook stations, branded concept such as Pan Geos and others) and foods prepared from convenience products including, but not limited to, entrees, vegetables, soups and sauces.

2. Checks in customers, receives meal payments, maintains records and performs other clerical duties as prescribed by Yale Dining Services and assigned by the manager

3. Serves the menu of the day in the manner prescribed by the Yale Dining Services

4. Orders, receives and stores necessary food and supplies, and maintains related records.

5. Complies with the rules of Yale Dining Services in regards to production, food handling and serving.

6. Uses and maintains tools and equipment in a proper manner, including, but not limited to, steam-tables, coffee brewing equipment, food display cases, various vegetable cutting machines, vertical cutter mixer, slicing machine, food chopping machines and attachment and power mixers.

7. Cleans, prepares, and keeps in order the area and equipment used in the job and other areas as assigned by the manager.

8. Observes safety standards and practices.

9. Performs related duties as required or assigned within job classification.

1. Assist bakers in the production of bakery items.
2. Receives, stores, and ships bakery supplies.
3. Prepares bakeshop items for delivery to units.
4. Cleans and maintains bakeshop and related areas such as, but not limited to, refrigerators, freezers, hallways, storage areas, rest rooms, equipment, pots, pans, and utensils.
5. Maintains records and performs other clerical duties as prescribed by Yale Dining Services or as by the Bakers or Manager.
6. Uses and maintains tools and equipment in a proper manner, including, but not limited to, ovens, cookie sheeters, slicing machine, food chopping machines and attachments and power mixers.
7. Observes safety standards and practices.
8. Performs related duties as required or assigned within job classification.

1. Assist cooks in the production of designated menu items including but not limited to, entrees, vegetables, soups and sauces assigned by higher ranking cooks and managers.
2. Uses the basic food preparation equipment including, but limited to, ranges, steamers, meat slicers and deep fat fryers.
3. Prepares menu items, on a grill stand, on a customer service line as assigned.
4. Orders, receives and stores necessary food and supplies and maintains related records.
5. Reconstitutes convenience items or reheats prepared foods.
6. Observes the rules of Dining Services.
7. Cleans job related or assigned areas, equipment and utensils.
8. Observes safety standards and practices.
9. Performs related duties as required or assigned within job classification.

1. Independently performs all aspects of function preparation, delivery, set-up, retrieval and storage in a timely manner. These responsibilities include but are not limited to:
   A. Packs all materials/equipment/food required for the function.
   B. Organizes products in coolers, catering and equipment rooms (including broom/mop).
   C. Coordinates food supplies from pantry and kitchen.
   D. Loads and unloads the delivery vehicle as needed.
2. Must maintain a positive customer service attitude and present a professional appearance.
3. Must adhere to all department and governmental health codes.
4. Directs and trains lower labor grades.
5. May operate delivery vehicle in the performance of catering responsibilities.
6. Performs the following with respect to the delivery vehicle:
   A. Observes safe driving habits and practices.
   Maintains cleanliness of vehicle.
   B. Delivers and picks-up vehicle for periodic servicing.
   C. In an emergency, changes wheels in case of a flat tire.
   D. Reports malfunctions of the vehicle to the supervisor immediately.
   E. Insures the safety of the vehicle by checking and adding as needed oil, gas, tire inflation, mirrors, wiper blades and lights.
   F. Performs related duties as required or assigned within job classification.
   
   Note: Work schedule will vary daily according to the needs of the catering operation and may require overtime. Employee may be assigned lower labor grade duties in the department when necessary to meet operating conditions or when the catering workload warrants such re-assignment.

The Grill Worker job description will include duties to reflect the Grill Worker responsibilities as well as that of PW/DA.

Permanent Grill Workers will only be created in units that have grills on the customer serving lines that are utilized for 4 or more days per week for lunch and/or dinner.

Grill cooking is not limited to serving line grills but may be performed in any appropriate food service location and it is understood that the interpretation of “customer service lines” in the job descriptions is not limited to any one cooking location

LG6

1. Directs all employees assigned to his/her section.
2. Plans, lays out, and assigns work schedule and duties.
3. Assists in production and menu planning, quality control, safety, sanitation, preventive maintenance, and employee performance.
4. Maintains records and performs other clerical duties as prescribed by Yale Dining Services and assigned by the Manager, and in unique cases such as the Art and Architecture coffee shop, receives meal payment.
5. Produces the menu of the day assigned to the pantry section. This may include, but will not be limited to:
   • Salads, raw vegetable, preparation, dressing, garnishes
   • Condiments
   • Beverages
   • Desserts, primarily convenience items
   • Food production as required on customer service lines, such as hamburgers, eggs, etc.
   • Hot and cold beverages
   • Assisting cooks in their work as assigned by the manager, such as sandwich, salad, and cold plate preparation.
6. Serves the menu of the day in the manner prescribed by the Yale Dining Services.
7. Orders, receives and stores necessary food and supplies, and maintains related records.
8. Complies with the rules of Yale Dining Services in regards to production and serving.
9. Uses and maintains tools and equipment in a proper manner, including, but not limited to, steam-tables, coffee brewing equipment, food display cases, various vegetable cutting machines, vertical cutter mixer, slicing machine, food chopping machines and attachment and power mixers.
10. Trains lower labor grade employee using various training methods.
11. Observes safety standards and practices.

1. Assists cooks in the production of designated menu items including, but not limited to, entrees, vegetables, soups and sauces assigned by higher ranking cooks and managers.
2. Uses the basic food preparation equipment including, but not limited to, ranges, steamers, meat slicers and deep fryers.
3. Prepares menu items, on a grill stand, on a customer service line as assigned.
4. Orders, receives and stores necessary food and supplies and maintains assigned.
5. Reconstitutes convenience items or reheats prepared foods.
6. Observes the rules of the department of Dining Halls.
7. Cleans job related or assigned areas, equipment and utensils.
8. Observes safety standards and practices.
9. Performs related duties as required or assigned within job classification.

See Cook’s Helper Progression Program for complete details.

1. Directs the General Service Assistants.
2. Plans, lays out and assigns work schedule and duties.
3. Cleans and maintains areas such as, but not limited to, kitchens, dining rooms and basements.
4. Assists in inventory and ordering procedures, safety and sanitation maintenance.
5. Receives stores and issues, by prescribed methods, food and other supplies used by the Department of Dining Halls.
6. Packages and ships food and supplies in prescribed manner and keeps such records as may be required.
7. Uses equipment such as, but not limited to, dishwashing machines, rug shampoo machines, floor buffer, and pot washing machines.
8. Assists other employees in the performance of their jobs, as directed by responsible supervisors, using the necessary equipment in the performance of these jobs.
9. Trains lower labor grade employees using various training methods.
10. Observes safety standards and practices.
11. Performs related duties as required or assigned with job classification.

1. Responsible for the food production in the absence of higher-ranking Cooks and Managers.
2. Responsible for instructing and directing employees in portion control, serving techniques, recipe ingredients and service standards.
3. Assists in production, quality control, and safety and sanitation.
4. Assists in the production of designated menu items including, but not limited to, entrees, vegetables, soups and sauces.
5. Uses the basic food preparation equipment including, but limited to, ranges, steamers, meat slicers and deep fat fryers.
6. Prepares breakfast items.
7. Prepares raw vegetables to be used by cooks.
8. Observes the rules of the department of Dining Services pertinent to food handling and production.
9. Cleans job related or assigned areas, equipment and utensils.
10. Observes safety standards and practices.
11. Performs related duties as required or assigned within job classification

1. Produces and or oversees the production of all foods assigned to the pantry or cold food preparation area including but not limited to salads, sandwiches, platters, canapés, cold hors d’oeuvres, crudite's, cheese boards, fruit platters, show pieces and cold food displays.
2. Plans, lays out and assigns work assignments and duties to the pantry staff including head pantry workers and pantry workers assigned to the cold food preparation area.
3. Responsible for production, quality control, safety; sanitation, preventive maintenance and employee performance.
4. Operates all kitchen equipment in accordance with the prescribed manner including, but not limited to slicers choppers, steamers, grills, deep fat fryers, and ranges.
5. Trains lower labor grade employees using various training methods.
6. Observes the rules of the Department of dining services pertinent to food handling and production.
7. Observes safety standards and practices.
8. Performs related duties as required or assigned within job classification.

806

1. In charge of general operation during the absence of higher-ranking cooks or manager. Performs the duties of the First Cook in absence of the same.
2. Assists in the production and menu planning, quality control, safety, preventive maintenance and employee performance.
3. Produces the menu of the day including, but not limited to, entrees, vegetable, soups, and sauces.
4. Operates all kitchen equipment in accordance with the prescribed manner including, but not limited to, ranges, steamers, meat slicers, and deep fat fryers.
5. Observes the rules of the department of Dining Services pertinent to food handling and production.
6. Trains lower labor grade employees using various training methods.
7. Observes safety standards and practices.
8. Performs related duties as required or assigned within job classification.

1. Performs all duties delegated by Head Baker or Assistant such as mixing dough, scaling, oven work, bench work, cake finishing and preparation of fresh fruits.
2. Maintains quality control in accordance with departmental standards in products produced.
3. Maintains cleanliness of bakeshop areas and refrigerators.
4. Obtains supplies for bakeshop from storeroom as requested by Head Baker or Assistant.
5. Produces desserts and bakes bread, cakes, pastry, pies, etc.
6. Decorates desserts, cakes, pastries, etc. (Bakeshop decorating).
7. Operates all bakeshop equipment and tools, including, but not limited to rotary ovens, mixers, sheeters and ranges.
8. Observes safety standards and practices.
9. Performs related duties as required or assigned within job classification.

1. Responsible for the delivery truck and all equipment used in delivery. (i.e. bread boxes, pans, containers, etc.)
2. Transports all food, supplies, or dining hall equipment as designated by the supervisor.
3. Reports damage or mechanical failures in trucks, or transporting equipment and lubrication needs to supervisor immediately.
4. Maintains a clean and sanitary vehicle at all times.
5. Keeps the truck filled with fuel and oil as necessary.
6. Checks and counts, with responsible supervisor, items to be delivered, and with storeroom man upon delivery.
7. Obtains signatures for receipt of delivered goods as designated by supervisor.
8. Makes pick-ups and deliveries on supervisor’s request.
9. Trains lower labor grade employees using various training methods.
10. Observes safety standards and practices. Uses the proper methods of lifting and conveying merchandise.
11. Performs related duties as required or assigned within job classification.

1. In charge of general operation during the absence during the Chef’s and Manager’s
   absence.
2. Directs the production and serving of all food produced in the unit. This includes direction of all food handlers, servers, storeroom personnel, and food service equipment maintainers.
3. Plans, lays out, and assigns work assignments and duties.
4. Responsible for the production, quality control, safety, sanitation, preventive maintenance and employee performance.
5. Produces the menu of the day including, but not limited to, entrees, vegetable, soups, and sauces.
6. Operates all kitchen equipment in accordance with the prescribed manner including, but not limited to, ranges, steamers, meat slicers, and deep fat fryers.
7. Observes the rules of the department of Dining Services pertinent to food handling and production.
8. Trains lower labor grade employees using various training methods.
9. Observes safety standards and practices.
10. Performs related duties as required or assigned within job classification.

1. In charge of general operation to include all food production and other support services.
2. Directs the production and serving of all food produced in the unit. This includes direction of all food handlers, servers, storeroom personnel, and food service equipment maintainers.
3. Plans, lays out, and assigns work assignments and duties.
4. Responsible for the production, quality control, safety, sanitation, preventive maintenance and employee performance.
5. Produces the menu of the day including, but not limited to, entrees,
   vegetable, soups, and sauces.
6. Operates all kitchen equipment in accordance with the prescribed manner including, but not limited to, ranges, steamers, meat slicers, and deep fat fryers.
7. Observes the rules of the department of Dining Services pertinent to food handling and production.
8. Trains lower labor grade employees using various training methods.
9. Observes safety standards and practices.
10. Performs related duties as required or assigned within job classification.

    Note: Performs above duties and responsibilities in a more complex or unique situation than in the typical Yale College Dining Hall.

ServSafe certification or comparable food safety training certification accepted by the State of Connecticut Health Department.

1. In charge of Bakeshop.
2. Plans and lays out work to meet required shipping schedules. Coordinates with assistant.
3. Orders food and supplies and maintains related records.
4. Maintains quality control in accordance with departmental standards and follows specific procedures for all sub-standard products.
5. Recommends changes in material or procedures to improve quality, productivity or to reduce costs and changes in work schedule to increase efficiency.
6. Produces desserts and bakes bread, cakes, pastry, pies, etc.
7. Decorates desserts, cakes, pastries, etc. (Fancy bakeshop decorating)
8. Operates all bakeshop equipment and tools, including, but not limited to, rotary ovens, mixers, sheeters and ranges.
9. Develops new bakeshop formulas.
10. Experiments on new products and works on improvement of existing ones.
11. Directs lower labor grade employees in all phases of daily work including production, cleaning and shipping.
12. Trains lower labor grade employees using various training methods.
13. Observes safety standards and practices.
14. Performs related duties as required or assigned within job classification.

1. In charge of the Butcher Shop.
2. Plans meat production, processing, preventive maintenance of equipment and reporting of equipment malfunction. Maintains corresponding records.
3. Assists in ordering all meat requirements for department with supervisor, keeping related records.
4. Inventories Butcher shop meat as required and maintains a perpetual freezer inventory.
5. Conducts meat cutting tests as required.
6. Maintains cleaning and sanitation schedule.
7. Breaks down wholesale cuts of meat such as, but not limited to, rounds, loins, chucks, and ribs.
8. Pre-fabricates to portion size all meat, fish, poultry, including, but not limited to, steaks, chops fillets, and breats.
9. Grinds to specifications beef, pork and all meat mixtures for, but not limited to, hamburger patties, sausages, and meat loaves.
10. Processes all meat, fish, and poultry products including, but not limited to, cubed steaks, cutlets, and patties.
11. Operates all meat preparation machinery such as, but not limited to, band saw, cuher, pattie machine, and power cutting tools.
12. Assists in receiving and storage of all meat products, in the packing and shipping of all meat orders to areas as directed.
13. Observes the rules of the Department of Dining Halls pertinent to food handling and production.
14. Directs and assigns work duties of Butcher shop employees.
15. Trains lower labor grade employees using various training methods.
16. Observes safety standards and practices.
17. Performs related duties as required or assigned within job classification.

None.