Dining Hall Assistant

Beaumont School

Job Description

Title: Part-Time Dining Hall Assistant

Summary: The Part-Time Cafeteria Assistant helps with the daily food preparation for Beaumont School.

As a member of the school’s Food Service team, this position will assist with food preparation, inventory, dishwashing, general cleaning, and working the cash register. This is a part-time position, with hours typically 8:30 a.m. to 2:30 p.m. and follows the school calendar.

Reports to: Food Service Director as well as the Executive Sous Chef

Responsibilities and Expectations:

Day to Day Food Handling:

• Manage Pizza Station/Food Prep/Restocking
  • Communicates with Food Service Director and Sous Chef on daily “to-do” lists and helps accomplish all tasks set by Director or Sous Chef, including but not limited to:
  • Manage the entire pizza station: including but not limited to making the pizza sauce, managing inventory, setting menus for rotating pizzas, following health regulations, keeping station stocked, and keeping station and oven cleaned, degreased, and sanitized.
  • Prep Cook Duties: including but not limited to handling any all tasks listed on the daily “to-do” list, working with Food Service Director and Sous Chef to accomplish all food service tasks as needed. This includes portioning, cutting, weighing, chopping, properly cooling and freezing items, following recipes, assisting in inventory management, and all tasks that may arise at the discretion of the Food Service Director or Sous Chef.
  • Restocking: including but not limited to bagging pastries, cookies, restocking soup station, grab and go items, soda coolers, ice cream freezer, “end caps”, wall of bagged chips and other pre-bagged items, candies, and any other items that may arise at the discretion the Food Service Director or Sous Chef.
  • Cleaning: including but not limited to: daily cleaning of pots and pans, properly cleaned and run through dish machine/sanitizer, workstations wiped down with food-safe sanitizer, food items wrapped and properly put away following health regulations, on a semi-regular basis will help with “deep clean” kitchen especially during the end of the school year and before long breaks, in addition to any other cleaning that may arise at the discretion of the Food Service Director or Sous Chef.
  • Communication: strong communication is a must. Checking in and checking out with supervisor before and at the end of shift, maintaining strong communication with student body inline with Virtus training, maintaining a friendly disposition with staff, customers, and potential students, parents, and faculty/staff, helping to keep the kitchen a warm and welcoming environment for all who enter.

*This is not an exhaustive list; other duties may be assigned as needed.