Project-based Support Specialist - Field to Table Institute
: Job Details :

St. Charles Community College (SCC) is located just west of St. Louis, in the heart of growing St. Charles County. At SCC, we have a passion for student success. We serve a growing diverse student population, and we are committed to increasing the diversity of our faculty and staff who will help prepare our students for a global society. Qualified candidates will have demonstrated success in serving diverse student populations.

POSITION SUMMARY

SCC are seeking a Project-based Support Specialist for the Field to Table Institute in the food service operating unit. May include customer service, proper and safe preparation, serving, and storage of food products. Maintains a clean work area, ensures use of sanitized eating utensils, dishware, pots, pans, and similar kitchen supplies, materials, and equipment. Slice and carve meats, cheeses, produce, prepare cold salads, and other ingredients for consumption. Maintains minimum inventory levels and stocks goods and merchandise. Ability to perform cashiering transactions accurately and may assist in food service and kitchen activities. May also include working in other capacities across the Field to Table Institute spectrum.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

Ability to communicate specialized customer requests to team leader. Rotate, restock, and accurately display unit merchandise/goods. Maintains neat appearance in the front/back of the house working areas, maintains solid product knowledge and all aspects of customer service standards.

May include reconciliation of daily transactions and automated data systems. Maintains awareness of goods and services, including specialized/seasonal items. Attentive to customer needs and providing excellent customer service.

May be required to cross-train employees in work unit. Ability to responsibly provide assistance to other workers in the unit providing back-up support and supplemental services during busy periods.

Interacts with people in a professional, open, honest, and welcoming manner supporting the mission and goals of the college. Self-motivated with good organizational and problem-solving skills.

Follow regular handling and safety measures according to industry standards of sanitary and health regulations ensuring safe environments in operating unit. Assists in general maintenance of operating unit

which may include cleaning, vacuuming, dusting, sweeping, mopping, and rearranging stock as needed to ensure goods and merchandise are properly presented.

ESSENTIAL DUTIES AND RESPONSIBILITIES

May count and reconcile funds during shifts to maintain adequate funds. Accurately and effectively utilize POS systems and maintains cash and related payment methods at the registers.

Operate basic kitchen tools and equipment including knives, peelers, slicers, oven, steamer, fryer, tilt braiser, and similar equipment. Serves as the department's first line liaison with students, staff, faculty, vendors, and general public. Able to communicate effectively with individuals from diverse backgrounds.

Comprehensive working knowledge of cooking techniques, recipes, cook-and-hold, and cook-and-chill methods, display cooking, and catering set-up and service. Knowledge of food service cleanliness and sanitation standards.

May perform scheduled regular safety maintenance inspections for operating unit's equipment and supplies to remain in compliance with manufacturer guidelines and regulations.

MINIMUM KNOWLEDGE AND EXPERIENCE

High School diploma or equivalent with a minimum of one year experience or training in food service/retail operations. Position requires ServSafe Certification or the ability to obtain Certification within first 90 days of employment.

Requires regular and predictable attendance.

**Will be subject to a criminal background check.

REPORTING RELATIONSHIP

Reports to Director of the Field to Table Institute or Vice President, but may vary based on organizational need.