The Johns Hopkins University
Food Service Worker - 119165
The Johns Hopkins University, Baltimore, Maryland, United States, 21276
Food Service Worker - 119165 at The Johns Hopkins University
Job Summary: A food service worker is responsible for culinary tasks, preparation, set up, and execution of a particular station or dish. The role requires adherence to sustainability and health & safety guidelines.
Position Objectives
Perform quality work within deadlines with or without direct supervision.
Interact professionally with other employees, customers, and suppliers.
Work effectively as a team contributor on all assignments.
Work independently while coordinating with other employees as necessary.
Duties/Function/Tasks
Prepares hot and cold items per recipes and production guidelines for a specific station or area.
Washes, peels, cuts, and seeds vegetables and fruits; weighs and measures designated ingredients.
Ensures par levels are maintained, takes temperatures of food at designated times, and logs them.
Moves food between stations and manages storage per wrapping, dating, and rotation procedures.
Cleans work areas, equipment, utensils; distributes supplies and equipment.
Uses food production standards to ensure quality, serving temperatures, and portion control.
Follows recipe, production, and presentation standards.
Completes end‑of‑shift production sheets and sets up station in time for service.
Serves customers efficiently and friendly, resolving concerns.
Collects, sorts, washes dishes, sweeps and mops floors, cleans equipment, and manages trash.
Transfers supplies, equipment, and food between storage and work areas.
Loads/unloads trucks picking up or delivering supplies and food.
Completes all logs accurately throughout the shift.
Maintains clean, organized, and full areas.
Ensures compliance with HACCP, ServSafe, Department of Health, and JHU sanitation and safety requirements.
Note: Job duties are subject to change as needed. Qualifications
Strong passion and motivation to create great food.
General culinary knowledge of basic kitchen practices, protocols, and procedures.
2 years of equivalent experience in a high‑volume restaurant kitchen.
Understanding of typical culinary units of measure.
Ability to work safely and efficiently with large‑volume culinary equipment.
Ability to follow all health and safety standards.
Must meet specific uniform standards for this position.
Utilizes all PPE guidelines.
Wears a cut‑resistance glove whenever using a sharp or potentially sharp tool.
Able to use time‑keeping system to record time worked for payroll.
Certifications and Licenses
ServSafe and Allertrain certified.
Obtain ServSafe and Allertrain certificates within first 2 months of employment.
Additional Information
Part‑time and Full‑time positions available; indicate preference when applying.
Benefits eligibility for those working a minimum of 30 hours per week.
Ensure availability aligns with required working hours and schedule variations.
Bargaining Unit positions, bidding system for summer and fall positions.
Application process requires submission within designated timeframe with full application and resume.
Maintain up‑to‑date contact information for updates during selection process.
Physical Requirements
Stand and walk for extended periods (2‑4 hours).
Use hands or fingers, handle, reach below and above shoulder level.
Lift and/or move up to 50 pounds regularly.
Talk and hear regularly.
Visual demands include close vision, color vision, depth perception, and ability to adjust focus.
Twist and bend while standing.
Occasionally sit, climb, balance, taste or smell.
Withstand hot temperatures from ovens, grills, fryers.
Language Skills
Read, understand, and speak basic English to perform essential functions.
Write simple correspondence.
Present information in one‑on‑one and small group situations to customers, clients, and employees.
Achieving Leadership In The Foodservice Industry JHU Dining is a diversity growth‑oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for all associates. EOE & AA Employer M/F/D/V.
Authority This position does not directly supervise anyone but is responsible for working in a team and completing tasks in a group setting.
Notice Starting Salary Range: $19.88 per hour. Employee group: Full‑Time & Part‑Time options. Schedule: Varies by location. Exempt Status: Non‑Exempt. Location: Homewood & Peabody. Department: Hopkins Dining. Personnel area: University Student Services.
Total Rewards: Johns Hopkins offers a total rewards package that supports our employees’ health, life, career and retirement. More information can be found here: https://hr.jhu.edu/benefits-worklife/.
Education and Experience Equivalency: 30 undergraduate credits or 18 graduate credits may substitute for one year of experience; up to two years of non‑related college coursework may be applied. Applicants completing final academic semester/quarter may be considered if additional documentation is provided.
Background Checks: Successful candidate will be subject to pre‑employment background check. Johns Hopkins is committed to hiring individuals with a justice‑involved background. A prior criminal history does not automatically preclude employment.
Diversity and Inclusion: Johns Hopkins values diversity, equity and inclusion and advances these through its strategic framework, the JHU Roadmap on Diversity and Inclusion.
Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.
EEO is the Law: https://www.eeoc.gov/sites/default/files/2023-06/22-088_EEOC_KnowYourRights6.12ScreenRdr.pdf
Accommodation Information: If you need assistance or accommodation during any part of the pre‑employment process, contact Talent Acquisition Office at jhurecruitment@jhu.edu.
Vaccine Requirements: Johns Hopkins requires seasonal flu vaccine for faculty, staff, and students. Exceptions may be provided for religious beliefs or medical reasons.
Seniority Level Entry level
Employment Type Part‑time
Job Function Management and Manufacturing
Industries Higher Education
#J-18808-Ljbffr
Job Summary: A food service worker is responsible for culinary tasks, preparation, set up, and execution of a particular station or dish. The role requires adherence to sustainability and health & safety guidelines.
Position Objectives
Perform quality work within deadlines with or without direct supervision.
Interact professionally with other employees, customers, and suppliers.
Work effectively as a team contributor on all assignments.
Work independently while coordinating with other employees as necessary.
Duties/Function/Tasks
Prepares hot and cold items per recipes and production guidelines for a specific station or area.
Washes, peels, cuts, and seeds vegetables and fruits; weighs and measures designated ingredients.
Ensures par levels are maintained, takes temperatures of food at designated times, and logs them.
Moves food between stations and manages storage per wrapping, dating, and rotation procedures.
Cleans work areas, equipment, utensils; distributes supplies and equipment.
Uses food production standards to ensure quality, serving temperatures, and portion control.
Follows recipe, production, and presentation standards.
Completes end‑of‑shift production sheets and sets up station in time for service.
Serves customers efficiently and friendly, resolving concerns.
Collects, sorts, washes dishes, sweeps and mops floors, cleans equipment, and manages trash.
Transfers supplies, equipment, and food between storage and work areas.
Loads/unloads trucks picking up or delivering supplies and food.
Completes all logs accurately throughout the shift.
Maintains clean, organized, and full areas.
Ensures compliance with HACCP, ServSafe, Department of Health, and JHU sanitation and safety requirements.
Note: Job duties are subject to change as needed. Qualifications
Strong passion and motivation to create great food.
General culinary knowledge of basic kitchen practices, protocols, and procedures.
2 years of equivalent experience in a high‑volume restaurant kitchen.
Understanding of typical culinary units of measure.
Ability to work safely and efficiently with large‑volume culinary equipment.
Ability to follow all health and safety standards.
Must meet specific uniform standards for this position.
Utilizes all PPE guidelines.
Wears a cut‑resistance glove whenever using a sharp or potentially sharp tool.
Able to use time‑keeping system to record time worked for payroll.
Certifications and Licenses
ServSafe and Allertrain certified.
Obtain ServSafe and Allertrain certificates within first 2 months of employment.
Additional Information
Part‑time and Full‑time positions available; indicate preference when applying.
Benefits eligibility for those working a minimum of 30 hours per week.
Ensure availability aligns with required working hours and schedule variations.
Bargaining Unit positions, bidding system for summer and fall positions.
Application process requires submission within designated timeframe with full application and resume.
Maintain up‑to‑date contact information for updates during selection process.
Physical Requirements
Stand and walk for extended periods (2‑4 hours).
Use hands or fingers, handle, reach below and above shoulder level.
Lift and/or move up to 50 pounds regularly.
Talk and hear regularly.
Visual demands include close vision, color vision, depth perception, and ability to adjust focus.
Twist and bend while standing.
Occasionally sit, climb, balance, taste or smell.
Withstand hot temperatures from ovens, grills, fryers.
Language Skills
Read, understand, and speak basic English to perform essential functions.
Write simple correspondence.
Present information in one‑on‑one and small group situations to customers, clients, and employees.
Achieving Leadership In The Foodservice Industry JHU Dining is a diversity growth‑oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for all associates. EOE & AA Employer M/F/D/V.
Authority This position does not directly supervise anyone but is responsible for working in a team and completing tasks in a group setting.
Notice Starting Salary Range: $19.88 per hour. Employee group: Full‑Time & Part‑Time options. Schedule: Varies by location. Exempt Status: Non‑Exempt. Location: Homewood & Peabody. Department: Hopkins Dining. Personnel area: University Student Services.
Total Rewards: Johns Hopkins offers a total rewards package that supports our employees’ health, life, career and retirement. More information can be found here: https://hr.jhu.edu/benefits-worklife/.
Education and Experience Equivalency: 30 undergraduate credits or 18 graduate credits may substitute for one year of experience; up to two years of non‑related college coursework may be applied. Applicants completing final academic semester/quarter may be considered if additional documentation is provided.
Background Checks: Successful candidate will be subject to pre‑employment background check. Johns Hopkins is committed to hiring individuals with a justice‑involved background. A prior criminal history does not automatically preclude employment.
Diversity and Inclusion: Johns Hopkins values diversity, equity and inclusion and advances these through its strategic framework, the JHU Roadmap on Diversity and Inclusion.
Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.
EEO is the Law: https://www.eeoc.gov/sites/default/files/2023-06/22-088_EEOC_KnowYourRights6.12ScreenRdr.pdf
Accommodation Information: If you need assistance or accommodation during any part of the pre‑employment process, contact Talent Acquisition Office at jhurecruitment@jhu.edu.
Vaccine Requirements: Johns Hopkins requires seasonal flu vaccine for faculty, staff, and students. Exceptions may be provided for religious beliefs or medical reasons.
Seniority Level Entry level
Employment Type Part‑time
Job Function Management and Manufacturing
Industries Higher Education
#J-18808-Ljbffr