Student Food Service

Brief Description

Please be advised that this position is for the SPRING 2026 Semester and students that are hired will not receive schedules to work until JANUARY 2026 at the start of the Spring Semester.

Part Time
May incur lay-offs during University recess periods

You will receive a set schedule once you are hired for the entire semester. Schedules are based on business needs and we work around your availability/class schedule.

Campus Dining and Shops is one of the largest student employers on campus. We depend on our student employees to help run our operations effectively and provide high quality meals to students, faculty, staff and visitors in a timely manner with an emphasis on customer service. Duties of this role entail assisting our full time staff members with the preparation, cooking, and serving of food in our various locations.

It may also include cashiering and general food service duties and cleaning. Employees are responsible for maintaining sanitation standards in food preparation, service, and dining room facilities. Employees in this role may be working a register, washing dishes, performing general cleaning duties, or working in the kitchen with our cooks and chefs to cut, dice, slice, and chop fresh vegetables, fruit, preparing and serving various meats (pork, chicken, beef) and seafood, following recipes, and following food safety protocols.

In this role you will be trained in relevant food service regulations, standards, and guidelines to ensure the safe handling and serving of all meals to our guests.

• Must be able to work quickly and efficiently in a high-volume operation.
• Must be positive and respectful and friendly with guests.
• Must be able to work late nights (12:30am), weekends, very few shifts are available for early mornings (7am) and/or shifts based on the business needs on either North or South Campus.
• Professional appearance, demeanor, and good hygiene are required.
• The ability to lift 30+ pounds, remain in a stationary standing position, or move about on your feet for the entire shift scheduled, as well as position oneself as the job requires.
• Take direction from all members of management, including student leaders.
• Regular attendance for scheduled shifts is required.
• Must attend any required training sessions or classes which may be virtual or in person.
• Student employees must be registered for classes at the University or show proof of registration from another institution.
• Applicants must be 18 years of age or older.
• Must be able to work for up to a minimum of 4 hours per shift, for a minimum of 8 hours per week. Students are required to be scheduled at least 8 hours per week and must maintain a minimum of 8 hours worked on a weekly basis. Schedules and shifts are based on business needs, shifts may vary in length.

• Typical job duties may include but are not limited to cooking, preparing, and serving food in our food service operations.
• General food service/preparation duties including handling a knife and chopping vegetables and cutting/preparing various meats.
• Must be able to handle meat (chicken, beef, pork, seafood) with gloves on, handling meat products is a requirement of the role and essential function of the position.
• General clean up duties including cleaning up dishes or prep areas.
• Provide excellent customer service.
• Station set up, breakdown, and restocking.
• Direct interaction with customer including handling money and UB cards.
• Keep a neat, clean, and sanitized work area.
• Must work consistently and productively during entire shift.
• General cleaning including dish washing and other food service duties or tasks as requested by management and supervisors.
• Additional duties as assigned and requested by management.

• The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
• The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.
• Work area may be limited in space and require working in small spaces with other employees.
• Exposure…