Accountability 

Reports to the University Dining Assistant Manager – Upper DeBot Dining Center, and daily tasks assigned by the Student Manager and Sous Chef for that location. 

Responsibilities 

The Production Associate will assist the kitchen staff with preparation of food items to be served in a food service location.  You will learn how to safely use a variety of kitchen utensils and equipment for the location. Helping to ensure that a proper amount of food items is available to provide uninterrupted service. Weekend shifts will be required. 

Specific Duties 

• Use a variety of kitchen equipment and utensils in preparation of main dishes, soups, pasta, meats, fruits and vegetables, sandwiches, desserts, and baked goods etc. in quantities according to number of patrons to be served and the location of work (i.e., Upper DeBot, Lower DeBot Marketplace, Bakery, DUC Food Court, Catering).  

• Use safety equipment, supplies, and procedures to perform job duties. 

• Set up service area and stock with appropriate amount of food.  

• Assist with food production for special functions.  

• Maintain storeroom and equipment in an orderly and sanitary manner and in conformance with local, state, federal rules, and regulations. 

• Ensure that both service and leftover food are stored in a safe and sanitary condition.  

• At end of shifts, ensure that prep area is clean with dirty pans and utensils sent for cleaning and entire area prepped for next shift. 

• Report sanitary and safety hazards and the need for repairs to Management Team. 

• Attending mandatory staff meetings. 

• Complete University Dining Orientation Canvas page and all Mandatory Trainings (Mandated Reporter and Information Security courses found on the My UW website). 

• Being held accountable and abide to the policies outlined in the University Dining Student Employment Handbook.  

• Other duties as assigned by Management Team. 

Qualifications  

• Must be able to work a minimum of 8 hours per week. 

• Basic knowledge of how to use kitchen utensils and equipment.  Ability to learn and display required job skills in food preparation, service, and sanitation.  Must be able to work with speed and efficiency following proper safety and sanitation guidelines. 

• Ability to lift pans, weighing up to 40#, between production area and carts. 

• Ability to bend, stoop, twist and lift weighing up to 60# when storing, stocking, and gathering prepared products and/or inventory items. 

• Ability to stand and walk on hard floors for extended hours. 

• All applicants must be at least a part-time student (enrolled in at least 6 undergraduate or 5 graduate credits) and be in good academic standing (cumulative and semester GPAs of 2.0 or higher).  

• Applicants must pass a criminal background check (only criminal activity directly pertaining to the position description will be evaluated.)  

• Successful applicants must pass all UWSP mandatory trainings along with department specific (food handling) trainings as part of their employment onboarding. 

• Upon the completion of the eight-week probationary period, the staff supervisor will conduct a performance evaluation with results impacting the students’ future employment status. 

Learning Outcomes 

Although your job in University Dining may not be directly related to your future profession, the skills you learn here are transferable and will help you within any career path while also giving you valuable work experience to strengthen your resume. As a result of their involvement in the University Dining student employment program, student employees will gain experience in: 

•  Job Knowledge 

• Personal Development 

• Responsibility/Task Completion 

• Customer Service 

• Community Engagement 

• Inclusivity at Work 

• Work Practices 

• Judgement/Problem Solving 

• Success Attributes   

• Time Management