University of Iowa
Hospitality/Housekeeping/Food Service
Under direct supervision, performs a variety of tasks involved in the preparation and serving of food and performs related cleaning jobs. Characteristic duties and responsibilities include: Opening food containers and weighing, measuring and/or combining ingredients for menu items as specified. Assisting in the preparation of foods to include: cutting, slicing, grating or peeling vegetables and fruits; and chopping, grinding, or slicing meats. Assembling and preparing salads, including such items as jello salads, coleslaw, salad dressings, etc. Performing simple cooking tasks in accordance with specific instructions. Setting up food and equipment for cafeteria/tray line service; assembling trays for modified and general diets. Transporting food, dishes, and supplies to service areas; replenishing food and supplies as necessary during service period. Stocking, cleaning, and performing minor adjustments for vending machines. Dishing up and serving food from serving line, in hospitals units and/or other designated dining areas according to standard procedures and quantities. Serving meal trays and nourishments to inpatients, performing final check for accuracy and appearance of tray and reacting to patients' comments on dietary service. Returning trays, dishes, utensils, etc., to kitchen for cleaning; and covering, labeling and storing food in storage area following service period. Performing sanitation duties in serving, dining, and kitchen area. Serving as a checker; punching meal tickets and accepting cash or special tickets for meals and reporting food consumption or number of persons served after each meal to enable accurate recordkeeping. Assisting in the on-the-job training of students and other employees in the food service unit. Performing related duties as assigned. Knowledge, skills, and abilities include: Knowledge of methods and practices of institutional food preparation and service. Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures. Knowledge of care and use of food service equipment. Ability to perform physical tasks such as lifting (50 pounds), bending, stooping, and standing for prolonged periods. Ability to count, add, subtract, multiply, divide and determine percentages. Ability to understand and execute oral and written instructions. Ability to maintain effective working relationships with others. Ability to stand for long periods of time. Ability to perform and complete a variety of manual food service tasks. Ability to maintain records of quantities of ingredients used, volume of production and numbers of customers served. Ability to convert standard unit recipes to desired quantity of product. Minimum eligibility requirements: Ability to read, write, and follow instructions. Application process: In order to be considered for an interview, applicants must upload the following documents and mark them as a "Relevant File" to the submission: Resume Cover Letter Job openings are posted for a minimum of 10 calendar days and may be removed from posting and filled any time after the original posting period has ended. Successful candidates will be required to self-disclose any conviction history and will be subject to a criminal background check and credential/education verification. Up to 5 professional references will be requested at a later step in the recruitment process. For additional questions, please contact Emilio Villagrana or emilio-villagrana@uiowa.edu
Under direct supervision, performs a variety of tasks involved in the preparation and serving of food and performs related cleaning jobs. Characteristic duties and responsibilities include: Opening food containers and weighing, measuring and/or combining ingredients for menu items as specified. Assisting in the preparation of foods to include: cutting, slicing, grating or peeling vegetables and fruits; and chopping, grinding, or slicing meats. Assembling and preparing salads, including such items as jello salads, coleslaw, salad dressings, etc. Performing simple cooking tasks in accordance with specific instructions. Setting up food and equipment for cafeteria/tray line service; assembling trays for modified and general diets. Transporting food, dishes, and supplies to service areas; replenishing food and supplies as necessary during service period. Stocking, cleaning, and performing minor adjustments for vending machines. Dishing up and serving food from serving line, in hospitals units and/or other designated dining areas according to standard procedures and quantities. Serving meal trays and nourishments to inpatients, performing final check for accuracy and appearance of tray and reacting to patients' comments on dietary service. Returning trays, dishes, utensils, etc., to kitchen for cleaning; and covering, labeling and storing food in storage area following service period. Performing sanitation duties in serving, dining, and kitchen area. Serving as a checker; punching meal tickets and accepting cash or special tickets for meals and reporting food consumption or number of persons served after each meal to enable accurate recordkeeping. Assisting in the on-the-job training of students and other employees in the food service unit. Performing related duties as assigned. Knowledge, skills, and abilities include: Knowledge of methods and practices of institutional food preparation and service. Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures. Knowledge of care and use of food service equipment. Ability to perform physical tasks such as lifting (50 pounds), bending, stooping, and standing for prolonged periods. Ability to count, add, subtract, multiply, divide and determine percentages. Ability to understand and execute oral and written instructions. Ability to maintain effective working relationships with others. Ability to stand for long periods of time. Ability to perform and complete a variety of manual food service tasks. Ability to maintain records of quantities of ingredients used, volume of production and numbers of customers served. Ability to convert standard unit recipes to desired quantity of product. Minimum eligibility requirements: Ability to read, write, and follow instructions. Application process: In order to be considered for an interview, applicants must upload the following documents and mark them as a "Relevant File" to the submission: Resume Cover Letter Job openings are posted for a minimum of 10 calendar days and may be removed from posting and filled any time after the original posting period has ended. Successful candidates will be required to self-disclose any conviction history and will be subject to a criminal background check and credential/education verification. Up to 5 professional references will be requested at a later step in the recruitment process. For additional questions, please contact Emilio Villagrana or emilio-villagrana@uiowa.edu