Primary Responsibilities /Accountabilities/ Essential Functions:

• Wash dishes, utensils, glassware, and equipment by hand or through appropriate use of dishwashing machinery.
• Check all dishes and utensils are clean and dry and storing in designated places.
• Clean and drain the dishwasher machine, and confirm arms are clean.
• Inform supervisory personnel if dishwashing machine is not operating properly.
• Learn the use of and proper use of cleaning chemicals and soaps.
• Maintain cleanliness of the restaurant and kitchen areas.
• Sweep and mop the floors.
• Power wash or hose out garbage cans.
• Maintain the cleanliness of the employee locker area, janitors closet and staff restrooms.
• Maintain the cleanliness of the outside area of food service operations.
• Help collect and dispose of garbage.
• Assist in the transferring of supplies and equipment between storage and work areas.
• Load and unload supplies and / or other equipment as directed by supervisor.
• Comply with occupational, health, and safety standards.
• Follow appropriate procedure of food prep and cooking, size of portions and garnishing of food according to the food service standards set by the restaurant management.
• Mix sauces in the prescribed manner as dictated by Kitchen Manager or Chef.
• Set up workstation based on proper pars as established by Kitchen Manager or Chef and by following station set up sheets.
• Test cooked foods through senses of tasting and smelling.
• Ensure foods are stored and check refrigeration/storage visual temperature gauges for proper holding temperatures.
• Complete daily opening and closing kitchen/food protocols ensuring all food handling/safety guidelines are followed.

Equipment Used and Responsibility

• Ability to take directions.
• Ability to be calm and work under pressure in high volume, peak times/
• Ability to learn the structure and function of hotel departments.
• Ability to learn and follow all safety, emergency, and accident prevention procedures.
• Ability to follow all OSHA and food handling procedures.
• Able to use fire extinguishers and any other emergency equipment needed to ensure personal and guest safety.

Qualifications:

• High school diploma or GED equivalent.
• Minimum one year experience in working as part of kitchen food preparation team.
• Must be able to have flexible schedule which may include early mornings, evenings, weekends, and holidays as needed; rotating schedule will apply.
• Must be able to obtain Maricopa Food Handler's Card at own expense prior to beginning employment.
• Must be able to read, speak and write English fluently.

Experience/Education:
Grand Canyon University is committed to a student first policy. Therefore, all applicants must meet the following eligibility requirements to be considered for student employment:

• Enrolled at GCU as a full-time student in a Bachelor's program or Master's program.
• Retain a 2.0 GPA as a Bachelor level student or a 3.0 as a Master's level student.
• Maintain good financial and academic (SAP) standing with the University.

You may be subject to termination if you fall below the minimum requirements.
Physical Requirements:

• Sitting: 1-2 hours a day
• Standing: 6-7 hours a day
• Walking: 6-7 hours a day
• Lifting: Frequently
• Carrying: Frequently
• Pushing: Occasionally
• Bending: Occasionally
• Squatting: Occasionally
• Kneeling: Occasionally
• Climbing: Rarely
• Reaching: Occasionally
• Grasping: Frequently
• Fine Eye to Hand Coordination: Continuously
• Driving: Rarely
• Work Environment: Office building on site. Work performed is primarily inside, subject to variations in temperature and weather, equipment noise and dust.

Pay Rate: Minimum Wage
Anticipated End Date: June 30,2024
Currently working at GCU/GCE? Please be sure to apply internally through your Employee Workday account!