POSITION DESCRIPTION
TITLE:
FLSA STATUS:
Culinary Services Staff
Non-Exempt
CATEGORY:
GRADE:
Classified
A
JOB SUMMARY: Provide front and back of the house coverage for Dine “N” Dash Market and catering
events. Assist the Student Culinary Services (SCS) Manager and Team Leader by performing routine
culinary duties which ensure hospitality needs of Dine “N” Dash or other related events are met.
ESSENTIAL FUNCTIONS:
YEARLY
PERCENT OF
TIME
40%
1.
Prepare and cook food for hospitality events and Dine “N” Dash Market. Participate
in menu development for events and daily operations of Dine “N” Dash Market.
2.
Follow safe food handling practices at all times. Wash cooking and serving
equipment/utensils and maintain a clean and sanitary work station at all times.
20%
3.
Assume total responsibility in understanding and following local health code and
safety guidelines. Follow proper plate presentation and garnish set up for all dishes.
Serve customers in a timely and friendly manner.
20%
4.
Assist and communicate with SCS manager and team leader; as well as assist and
work with the other team members.
15%
5.
Perform other duties as assigned. 5%
REPORTING RELATIONSHIP: Manager, Student Culinary Services
ESSENTIAL QUALIFICATIONS:
EDUCATION: High School Diploma or GED. Enrolled in EPCC Culinary Arts Program, or
graduated from EPCC with a minimum 2.5 GPA (program specific) preferred.
EXPERIENCE: Must have at least 8 weeks experience in the culinary arts program (having
taken and passed the first three classes). Must pass a cooking exercise.
CERTIFICATIONS/LICENSURES: Must have a current El Paso City-County Food Handlers
card. Texas Alcoholic Beverage Commission (TABC) certification preferred.
Effective: 2/8/2016
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SPECIAL SKILLS AND ABILITIES:
1.
Skills/Abilities:
 Effective oral and written communication skills;
 Good cooking skills;
 Knowledge of sanitation standards;
 Knowledge local health code and safety guidelines;
 Good interpersonal and organizational skills;
 Ability to work in a team oriented environment;
 Strong customer service skills;
 Knowledge of safe food handling practices;
 Ability to work in a diverse environment and be sensitive to issues of diversity and
inclusion.
2.
Equipment Used: Equipment customarily found in a culinary setting.
3.
Software Used: A variety of word-processing, spreadsheet, database, e-mail, and
presentation software.
PHYSICAL REQUIREMENTS:
The physical demands described here are representative of those that must be met by an employee
to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to stand; use hands to
finger, handle, or feel; reach with hands and arms and taste or smell. The employee is frequently
required to walk; stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally
required to sit and climb or balance. The employee must occasionally lift and/or move up to 100
pounds. Specific vision abilities required by this job include close vision, distance vision, color
vision, peripheral vision, depth perception and ability to adjust focus.
INTERPERSONAL SKILLS:
Alternative or combined skills in understanding, counseling, and/or influencing people are
important in achieving job objectives, causing action, understanding others, or changing behavior;
and, skills of persuasiveness or assertiveness, as well as sensitivity to the point of view of others.
WORKING CONDITIONS:
The work environment characteristics described here are representative of those an employee
encounters while performing the essential functions of this job. While performing the duties of this
Job, the employee is regularly exposed to moving mechanical parts. The employee is frequently
exposed to wet and/or humid conditions and extreme heat. The employee is occasionally exposed
to high, precarious places; fumes or airborne particles; toxic or caustic chemicals; outside weather
conditions; extreme cold; risk of electrical shock and vibration. The noise level in the work
environment is usually loud.
Effective: 2/8/2016
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POSITION TITLE:
Culinary Services Staff
PHYSICAL REQUIREMENTS & WORKING CONDITIONS: The physical demands and work
environment factors described below are representative of those that must be met by an employee to
successfully perform the essential functions of this job.
PHYSICAL ACTIVITIES:
None
Amount of Time
Under 1/3
1/3 to 2/3
Stand
Walk
X
Sit
X
Use hands to finger, handle or feel
X
X
Reach with hands and arms
Climb or balance
X
Stoop, kneel, crouch, or crawl
Talk
X
X
X
Hear
Taste
X
X
Smell
WEIGHT and FORCE
DEMANDS:
None
Up to 10 pounds
Up to 25 pounds
Up to 50 pounds
Up to 100 pounds
More than 100 pounds
WORK ENVIRONMENT:
Amount of Time
Under 1/3
1/3 to 2/3
X
X
X
X
None
Amount of Time
Under 1/3
1/3 to 2/3
X
Work near moving mechanical parts
Over 2/3
X
Work in high, precarious places
X
X
X
X
X
Fumes or airborne particles
Toxic or caustic chemicals
Outdoor weather conditions
Extreme cold(non-weather)
Extreme hot (non-weather)
X
Risk of electrical shock
Risk of radiation
Over 2/3
X
Wet or humid conditions(non-weather)
Work with explosives
Over 2/3
X
X
X
X
Vibration
VISION DEMANDS:
X
Required
No special vision requirements
Close vision (clear vision at 20 inches or less)
Distance vision (Clear vision at 20 feet or more)
Color vision (ability to identify and distinguish colors)
Peripheral vision
Depth perception
Ability to adjust focus
Effective: 2/8/2016
X
X
X
X
X
X
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NOISE LEVEL:
Exposure Level
Very quiet
Quiet
Moderate
Loud
X
Very Loud
The intent of this job description is to provide a representative and level of the types of duties and
responsibilities that will be required of positions given this title and shall not be construed as a declaration of
the total of the specific duties and responsibilities of any particular position. Employee may be directed to
perform job-related tasks other than those specifically present in this description.
I certify that I have received a copy of this job description. I have read and understand the duties and
responsibilities of this position.
X
Employee Signature
Effective: 2/8/2016
Date
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