Sr. Food Service Worker; On-site

Job Overview

Job

Location:

Merced

Full/Part Time:
Full Time

The salary range for this position is $21.48/hr - $25.17/hr the realized minimum pay for this position will be $25/hr salary offers are determined based on final candidate qualifications and experience.

Remote/Hybrid eligibility:
This position is fully on-site.

Initial applicant review will begin on or around September 8, 2025. Posting will remain open until filled. This union position is represented by the bargaining unit AFSCME:
Service - SX.

About UC Merced

The University of California, Merced is the newest campus in the UC system and a growing R1 research university. With approximately 9,100 students, UC Merced is a smaller campus with strong research and academic partnerships, positioned in the San Joaquin Valley. The campus values talented, knowledgeable and dynamic educators, researchers, management and staff. UC Merced is committed to diversity and equity and strives to provide world-class educational opportunities in the region.

About the Job

Under supervision, incumbents perform semi-skilled food preparation, serving and general maintenance duties in a kitchen or dining area. Incumbents may serve in a lead capacity over a small group of Food Service Workers. The Senior Food Service Worker role differs from the Food Service Worker in that it typically requires additional experience or training and greater knowledge of the area served.

KEY RESPONSIBILITIES

FOOD SERVICE PREPARATION, SERVICE, CLEANING AND STOCKING

• Incumbents serve food on a cafeteria steam line or in a dining area with portion control responsibility.
• May prepare desserts and/or salads for cafeteria or dining room operations.
• Perform cold food preparation including cutting, slicing, chopping, peeling and preparation of sandwiches, salads and express-to-go meals.
• As assigned, perform hot food preparation including reheating, baking, steaming and roasting.
• Assemble & heat food as requested by customer orders or production needs using various kitchen equipment.
• Prepare dressings, soups, sauces, gravies, salads, and desserts.
• Work with perishable products, inspecting for freshness and safety during production, service and storage.
• Adjust refrigeration and heating techniques to ensure product safety.
• Identify problem areas and report to supervisor.
• In a diet kitchen, prepare special orders under supervision of a dietitian.
• Prepare food items for catered events or special meals and ensure items meet client needs.
• As general maintenance workers, perform broader duties with greater responsibility for equipment maintenance and sanitation standards.
• Wash & restock pots, pans, bowls & dishes following HACCP guidelines.
• Perform a full range of kitchen cleaning and organization tasks.
• Stock front of house and back of house and perform dining room attendant duties as assigned.
• Bus dishes and waste as needed; clean and sanitize tables.
• May supervise Food Service Workers and provide training and support to less experienced staff.
• Guide, delegate and assign tasks to student assistants; maintain unit security of food, equipment and supplies.
• Provide guidance to workers and staff; participate in staff training in food production and sanitation.
• Assist in interviewing committees as needed and ensure standards for freshness and quality are met.
• Ensure appropriate cleaning agents are used for each job and manage shift assignments to meet deadlines.

SAFETY & SANITATION

• Use appropriate Personal Protective Equipment (PPE).
• Keep work area clean and debris-free.
• Identify and correct hazards.
• Set up/clean equipment, work tables, sinks and drains at beginning and end of shift.
• Ensure compliance with State & Federal Sanitation Guidelines.
• Use appropriate cleaning agents for general kitchen maintenance.
• Notify management of maintenance problems.
• Safely operate and train others to use kitchen equipment following UC Dining Services standards.
• Maintain food quality and safety to meet public health standards and reduce foodborne illness risk.
• Record daily HACCP time and temperature logs.
• Adhere to HACCP guidelines and monitor safety and security with management.
• Oversee kitchen facilities, property and staff for safety and security; monitor cleaning agents usage; manage production flows.
• Wash pots, pans, bowls and dishes; perform general kitchen cleaning.
• Sweep and mop as needed.

SUSTAINABILITY

• Sort waste for recycling and composting; share sustainability knowledge.
• Maintain security of unit equipment and supplies; manage waste receptacles.

CUSTOMER SERVICES AND PROFESSIONAL COMMUNICATION

• Interact with internal and external customers with professionalism and integrity; greet and assist customers; anticipate needs and respond to questions appropriately.
• Participate in meetings and training; support a positive guest experience and accommodate special requests.
• Listen to customer concerns and respond professionally; encourage collaboration and problem solving with co-workers.

Education and Requirements

• High school diploma and/or…