Position open to all students to apply.

Job Title: Hunt Dining Associate

Supervisor: Mary Almarode

Office: Mary Baldwin Hunt Hall

Job Duties:

  • Maintain a clean and safe working environment
  • Produce food as necessary for the salad bars, and cold bars to ensure food is prepared properly and on time
  • Produce food for carry outs on time ensuring accuracy per production sheets
  • Assist other as necessary in to complete their task
  • Prepare food and set up bars.
  • Maintain proper labeling and storage of food in vegetable walk-in and coolers.
  • Clean and sanitize all surfaces and equipment as necessary and per cleaning schedule
  • Ensure safe rotation of food on salad bar also preventing run outs and maintaining proper temperature
  • Assist Manager and Executive Chef as necessary for special events and catering
  • Ensure food and beverage is served in correct portions and in a professional manner
  • Assist the Manager in providing excellent customer service
  • Complete check out sheet with Manager’s signature prior to ending a shift
  • Other duties may be assigned as necessary to assist the Manager in completing their duties


  • Ensure all standards are met in production of food in quality, quantity, and nutritious value as specified by management.
  • Work in compliance of safety and sanitation requirements as set forth by the Health Department and management.
  • Produce food for the salad bar and all other cold bars according to the production sheet. Produce food for and ensure all (carry outs) are accurate and on time.
  • Maintain or exceed Student and Guest satisfaction.
  • Offer the highest quality of food product and service possible (Customer always right).
  • Help with catered events when needed.
  • Dining Area kept clean and full of needed items
  • General cleaning( mop, sweep, weekly cleaning list)


  • A minimum of one related job experience.
  • Ability to read and convert recipes.
  • Knowledge of Serv safe and sanitation requirements. Will train if necessary.
  • Ability to stand for extended periods of time.
  • Ability to lift in excess of 20 lbs.
  • Ability to operate kitchen equipment.
  • Basic knife skills.
  • Ability to work well with others.

Hours: 8-10 per week


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