Community Table Lead

Complete oversight of daily operations of the Community Table initiative by preparing menu items, maintaining sustainable service standards, leading student employees, ordering products, creating menus and assisting with dishes and general kitchen support. Ensure efficient service, food quality, and cleanliness within Retail Food Operations.

This is a temporary part-time, non-benefits eligible hourly position. The minimum starting rate for the position is $19.92-$24.40 per hour.

Core Responsibilities:

• Generate menu, work with vendors for procurement, prepare and serve presidential initiative’s menu items. 
• Produce, stock, and maintain AM Grab and Go selections across assigned locations. 
• Operate, load, and clean dishwashing equipment while maintaining a clean and sanitary workspace. 
• Hire, schedule, and  oversee student employee staff. 
• Follow food safety and sustainability practices, ensuring all service uses China, silverware, etc. 
• Assist with general kitchen prep including cooking proteins, chopping vegetables, and assembling items for service. 
• Support line service by plating menu items and restocking supplies during active service hours. 
• Communicate effectively with supervisors and coworkers to maintain smooth daily operations. 
• Perform other related duties as assigned to support Retail Food Operations. 

• ​​Minimum 18 years of age with a high school diploma or equivalent. 
• ​3 years of experience in food service, grocery, or related field; or an acceptable combination of education and experience. Manager or Supervisor experience preferred but not required. 
• ​Knowledge of safe food handling practices (ServSafe certification preferred). 
• ​Ability to operate and maintain food preparation and dishwashing equipment. 
• ​Skilled in basic cooking techniques, knife handling, and safe use of cutting equipment. 
• ​ Strong communication and teamwork skills with ability to take direction and adapt. 
• ​ Time management and organizational skills to balance prep, service, and cleanup. 
• ​Ability to visually assess product quality and freshness.​ 

• Must be able to stand for up to 4 hours continuously, as well as frequent bending and overhead reaching with twisting motions. Must be able to lift 10-20# numerous times during the day and up to 50lbs several times each day, must be able to push and pull up to 70lbs frequently.  Repetitive use of hands for grasping, pushing, pulling, and fine manipulation.