<p>GENERAL JOB SUMMARY:</p> <p>This is a full-time afternoon and early evening position (approximately noon to 8 p.m.) with occasional weekend events on the Emmetsburg Campus. The Dining Services Operation Specialist plays a vital role in ensuring the efficient and effective operation of the Dining Services department. This position involves culinary responsibilities, teamwork, and adherence to high-quality food standards.</p> <p>Position: Dining Services Operation Specialist</p> <p>Classification: Professional Support A</p> <p>Department: Dining Services</p> <p>Report to: Emmetsburg Dining Services Supervisor</p> <p>ESSENTIAL DUTIES & RESPONSIBILITIES (% OF TIME):</p> <p>Constant (67-100%)</p> <ul> <li>Prepare and cook menu items using standardized recipes and portion sizes. </li><li>Knowledge of measurement equivalents. </li><li>Be able to operate all kitchen equipment (ovens, fryers, mixers, stoves, flat-tops, blenders, slicers, cutting utensils). </li><li>Serve high quality and nutritious meals. </li><li>To prevent foodborne illnesses, adhere strictly to food safety standards, including proper storage, handling, and cooking temperatures. </li><li>Maintain a clean and organized kitchen environment, following sanitation guidelines and regulations, (front of the house and back of the house). </li><li>Oversight of part-time evening employees and work study students. </li><li>Check event book for daily, weekly, and monthly events. </li></ul> <p>Frequent (34-66%)</p> <ul> <li>Read the menu to estimate meal food requirements and ensure enough is available. </li><li>Monitor inventory levels of food and kitchen supplies. </li><li>Start a list of necessary ingredients and supplies when inventories become low. </li><li>Collaborate with the team to plan and execute menus based on seasonality, dietary needs, and campus community preferences. </li><li>Offer innovative ideas for new dishes and menu variations. </li><li>Ensure cleanliness of kitchen equipment. </li><li>Ensure floors are clean of debris, scrub floors, or wash dishes and pans. </li><li>Run the Point-of-Sale System as needed. </li><li>Serve food on the cafeteria line as needed. </li><li>Coverage for weekend events. </li></ul> <p>Occasional (10-33%)</p> <ul> <li>Report any equipment malfunctions immediately to the Dining Services Supervisor. </li><li>Conduct regular quality checks on ingredients, finished dishes, and presentation before serving. </li><li>Ensure compliance with health and safety regulations and maintain accurate records. </li><li>Other duties as assigned. </li></ul> <p>KNOWLEDGE, SKILLS & ABILITIES:</p> <ul> <li>Represent the College in a most positive, professional manner to employees, students, visitors, and the public. </li><li>Must be enthusiastic and energetic, able to meet and deal effectively and courteously with students, staff, and the public. </li><li>Ability to assume responsibility, deal effectively with problems, and exercise good judgement. </li><li>Ability to read and understand written and oral instructions and to verbally issue directions. </li><li>Ability to coordinate with other workers in a positive and effective manner. </li><li>Ability to use common tools/equipment in the food service area: ovens, fryers, mixers, stoves, flat-tops, blenders, slicers, cutting utensils, refrigerators, freezers, cash registers, and other common items. </li><li>Familiarity with sanitation and safety procedures common to food service areas and ability to implement the same. Must have or obtain ServSafe Manager Certification. </li><li>Strong organizational skills with the ability to multitask and work efficiently in a fast-paced setting. </li><li>Flexibility in work schedule, including evenings, special catering events, weekends, and holidays. </li></ul> <p>SPECIAL DEMANDS:</p> <p>Light to medium work exerting up to 50 pounds of force occasionally. Position involves standing most of the time but also includes: stooping, reaching, handling, talking, hearing, testing, smelling, pushing, pulling, carrying, and repetitive motion frequently (34-66%); Balancing, climbing, feeling and fingering occasionally. Subject to cleaning detergents, odor, fumes, and inside conditions of freezer, heat, and humidity. May be required to travel utilizing personal vehicle. Must have valid driver's license, good driving record, and provide proof of insurance.</p> <p>Employment with Iowa Lakes Community College is dependent upon successful passage of a criminal background check. Must be legally eligible to work in the United States without employer sponsorship.</p> <p>The statements contained herein reflect general details as necessary to describe the essential functions, job duties/responsibilities, and performance expectations of the job, which should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned.</p> <p>MINIMUM QUALIFICATIONS:</p> <p>High School Diploma or equivalent required. Culinary training or degree preferred. ServSafe Manager Certification or willingness to obtain required.</p> <p>Salary: $19.50 per hour plus $.35 shift differential after 5 p.m. and weekends.</p> <p>Fringe Benefits: Paid sick leave, vacation, and holidays. Employee health, dental, and vision insurance. Partially funded family insurance available. Employee life and disability insurance. Employee retirement plan.</p> <p>APPLICATION PROCESS:</p> <p>The following items must be included in your application packet before it will be considered a complete application:</p> <ul> <li>Employment Application form </li><li>Applicant Confidential Information form (This data is used to comply with government required affirmative action record keeping only and is not used for applicant screening purposes.) </li><li>A letter addressing your qualifications for the position </li><li>A resume </li><li>A copy of transcripts, with originals due upon hiring </li></ul> <p>Only complete application packets will be considered for the position vacancy.</p> <p>Position open until filled. Review of applications will begin June 9, 2025.</p>