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Department: Nutrition Services
Schedule: Part-Time
Shift: Varied Shift
Hours: 20 hrs/wk
Job Details:

    Works under the supervision of the Administrative Director of Nutrition Services and in coordination with the Production Manager/Chef. The Café Aide’s primary job function is to perform a variety of tasks including cleaning and sanitizing work areas, making menus selections according to recipes and standards, stocking, cashiering, and pre-prepping food items for café. Performs other duties as assigned.


    A. Education
    Basic literacy skills plus the ability to perform basic math calculations to accurately measure and dilute chemicals.

    B. Licensure

    C. Experience

    D. Interpersonal Skills
    Ordinary interpersonal skills and ordinary courtesy are required.

    E. Essential Technical/Motor Skills
    Required the ability to read menus and follow written and verbal instructions. Requires Knowledge of work routines and procedures and materials used in Dietary normally acquired during less than one full month of work experience. The incumbent uses the coffee/espresso machines, hot sandwich grill, carts, refrigerator/freezer, and various production and preparation equipment (including knives and serving utensils). cash registers, blender, mixer and other related equipment.

    F. Essential Physical Requirements
    The physical demand level for this position is light to medium. Occasionally lifts 35 pounds and frequently lifts 20 pounds or less. Walks at a slower speed while carrying 20 pounds or less. Stands and/or walks with normal breaks seven to eight hours per day. Continuously concentrates on detail.

    G. Essential Mental Requirements
    Must be able to cope with frequent deadlines. Must contend with occasional irregular activity schedules and working without the assistance of other personnel, and will occasionally work under close supervision. Problem solving ability is required in order to follow instruction.

    H. Essential Sensory Requirements

    I. Exposure to Hazards
    Works in generally good surroundings. Occasion exposure to cold, fumes, odors, extreme temperatures, toxic substances, moving machinery and heated equipment. Work with hazardous chemicals

    J. Other

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