Essential Job Duties
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| NC State was named a great place to work in the 2022Forbesannual |
| survey as the best large employer in North Carolina.NC State |
| embodies a culture that values collaboration, creativity, innovation, |
| and teamwork. We provide a team-oriented culture, work/life balance, |
| and work that makes a difference in our community, the state, and |
| beyond. We also offer great benefits forSHRA/EHRApermanent positions, |
| including tuition reimbursement at any university in theUNCsystem, |
| healthcare, vacation, holiday and sick leave, paid parental leave, |
| retirement and more. You can even join the NC State Wellness and |
| Recreation Center and receive discounted meals on campus. |
| |
| Campus Enterprises is NC State University's division of retail and |
| hospitality organizations NC State Dining, NC State Stores, Lonnie |
| Poole Golf Course, NC State Student Centers (Witherspoon and Talley), |
| and the One Card Office. Each department is dedicated to providing |
| service excellence, value, and enrichment of the student experience |
| in support of academic success. |
| |
| NC State Dining provides campus wide food services to students, |
| staff, and faculty on the North Carolina State University Campus. NC |
| State Dining operates 11 cafes, 3 food courts and 4 dining halls, 5 |
| convenience stores, vending, a nutritional counseling service, and a |
| catering department. The department employs approximately 1000 |
| temporary and student employees and approximately 150 |
| permanentEHRAandSHRAemployees. |
| |
| For more information about why you should consider working for Campus |
| Enterprises at NC State, visit our website |
| athttps://campusenterprises.ncsu.edu/dept/hr/opp |
| ortunities/permanent-opportunities/{target="_blank"} |
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| This position serves as a Lead Dishwasher at a NC State Dining unit |
| and will assign tasks and direct efforts of other food service |
| technicians, temporary and student employees. |
| |
| This posting is for a vacancy at Talley Student Union. |
| |
| Duties and responsibilities include, but are not limited to: |
| |
| - Supervise sanitation personnel to ensure a consistent and |
| efficient dish-washing operation and working environment at the |
| assigned location. |
| - Assign and direct the efforts of other dishwashers to ensure all |
| daily tasks are scheduled and completed as required. |
| - Train employees in specific job assignments, to include training |
| in the proper and safe operations of all equipment used. |
| - Recognize, address, and resolve potential problems in service. |
| - Work to maintain a high level of sanitation through the kitchen, |
| dining, storage and disposal areas. |
| - Sanitation work includes sweeping and mopping floors, emptying |
| trash, and cleaning doors, windows and kitchen areas. |
| - Check tables, chairs, and equipment to make sure items are in |
| good repair. |
| - May also review schedules and timekeeping for assigned staff to |
| ensure proper employee coverage and utilization. |
| - May assist with stocking of beverages and other food items. |
| - Develop and maintain effective working relationships with others |
| in order to encourage and support communication and teamwork. |
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Minimum Experience/Education
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| Demonstrated possession of the competencies necessary to perform the |
| work. |
| |
| Some positions may require certification by the Department of |
| Correction. |
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| |
| Other Required Qualifications |
| |
| - Experience working in fast paced restaurant environment. |
| - Knowledge of cleaning and sanitation processes. |
| - Excellence in completing all tasks and performance goals. |
| - Follow written and verbal instructions. |
| - Provide outstanding customer service, including the ability to |
| remain professional and respectful under pressure when dealing |
| with difficult situations, to team and customers. |
| - Strong written and verbal communication skills to effectively |
| communicate with customers, peers and supervisors. |
| - Requires bending, twisting, pulling and pushing. Because of the |
| nature of food service operations and working in a kitchen, you |
| must be able to work in extremely hot and cold conditions. |
| - Must be able to lift 30 pounds above head and up to 60 pounds on |
| rare occasions, with or without reasonable accommodation |
| - Follow all safety procedures and protocols; incumbent will |
| routinely handle sharp items such as knives and slicer blades as |
| well as be around hot food items, food pans, ovens, fryers, steam |
| tables, grills, etc. |
| - Ability to use or learn to use email. |
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| Preferred Qualifications |
| |
| - Experience as a commercial dishwasher in a high volume kitchen. |
| - Knowledge of cleaning and sanitation processes. |
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AA/EEO
NC State University is an equal opportunity and affirmative action employer. All qualified applicants will receive consideration for employ