Joliet Junior College

Be available to help in Chef's Table Kiosk and/or kitchen preparing food.. Must be in the culinary arts program in good standing (2.0 GPA Minimum).. Must be recommended and approved by culinary arts instructor prior to applying (Exception: VSFS workers must be enrolled in education program, special needs education program and/or culinary arts program and must be approved by the VSFS Coordinator prior to applying.). Effective working relationships with other members of the college and community, displaying cultural competence as well as emotional intelligence.. May work up to 20 hours per week during the fall and spring semesters.

dining room server

Position Title: Student Employee, Dining Room Server/Kitchen Helper-7 Job Description: POSITION TITLE: Student Employee, Dining Room Server/Kitchen Helper STATUS: Part-time DEPARTMENT: Culinary Arts DIVISION: Student Development REPORTS TO: Chef Michael McGreal, Department Chair Culinary Arts CLASSIFICATION: Non-exempt MINIMIUM PAY RATE: $14.00 per hour (Position is FWS Eligible) ESSENTIAL JOB DUTIES AND KEY RESPONSIBILITIES 1. Be available to help in Chef's Table Kiosk and/or kitchen preparing food. 2. Be available to help in department office and with lab assistants as needed. 3. Work with vocational training program special needs students (VSFS). 4. Clean kitchen labs daily. 5. Perform related duties as assigned. 6.Ability to establish and maintain cooperative and effective communication. 7. Courteous, dependable, able to follow both oral and written instructions, and ability to work well with diverse population. MINIMUM QUALIFICATIONS 1. Must be in the culinary arts program in good standing (2.0 GPA Minimum). 2. Must carry a minimum of 6 credit hours at JJC. 3. Must have a sanitation license. 4. Must have good knife skills. 5. Willingness to take instruction 6. Must be recommended and approved by culinary arts instructor prior to applying (Exception: VSFS workers must be enrolled in education program, special needs education program and/or culinary arts program and must be approved by the VSFS Coordinator prior to applying.) PREFERRED QUALIFICATIONS 1. English and Spanish verbal and written communication proficiency. 2. Be knowledgeable of kitchen surroundings. 3. Effective working relationships with other members of the college and community, displaying cultural competence as well as emotional intelligence. PHYSICAL DEMANDS • Normal culinary lab physical demands. • Must be able to lift up to 50 lbs. • Must be able to operate standard culinary lab equipment. • Be able to stand for extended period of times. 4 hour minimum. • Must maintain a high degree of personal hygiene, appearance, and cleanliness. WORKING CONDITIONS • Duties are performed indoors in the usual culinary lab/commercial kitchen environment. Scheduled Weekly Hours: This is a student employee position that works around your class schedule. May work up to 20 hours per week during the fall and spring semesters. During summer and holiday breaks (Winter/Spring), may work up to 28 hours per week with supervisor approval. Full Time/Part Time: Part time Union (If Applicable): Scheduled Hours: 20

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