Lead Food Service Worker

Apply now Position Number: 996303
Work Type: Staff/Classified AFSCME
Location: Kent Campus - Kent, OH
Category: Full-time
Home Org/Dept: UCS Personnel and Management - Kent Campus [101319]

Job Title:

Lead Food Service Worker

Physical Location:

 Kent Campus - Kent, OH


 $16.48 - $17.23 (6 month rate)

Basic Function:

Assists in food preparation and related food service activities and serves as lead worker over assigned Food Service Worker 1's and students. Reports to Food Service Manager, Food Service General Manager, or other designated supervisor.

Additional Basic Function – if applicable:


Examples of Duties:

Duties/essential functions may include, but not be limited to, the following: 

Supervises and instructs Food Service Worker 1's and student employees assigned to crew; assigns and monitors work activities of crew members; reports irregularities and shortages and the need for additional assistance, supplies and food requirements; monitors service lines; maintains appropriate records.

Sets up and tears down service lines; serves on lines; portions, slices and wraps food; sets and clears tables; sets up and clears carts; gets supplies from storage; washes pots and pans; and operates dishwashing machine.

Cleans and prepares vegetables and fruits for cooking or serving; makes sandwiches, salads, desserts and beverages; toasts, grills and fries foods.

Cleans work, serving, dining, and receiving areas; sweeps and mops floors, washes walls, cleans and shampoos carpets, cleans glass and windows, and empties trash.

Informs assigned supervisor of preparation, serving equipment, supply and food requirements, problems and shortages; may maintain records.

May reheat prepared foods; grill and fry hot foods.

May assist Cooks; train and direct student employees in food service procedures; participate in training new employees.

Performs related duties as required.

Additional Examples of Duties – if applicable:


Minimum Qualifications:

High School Diploma or equivalent or successful completion of a culinary training program; three years experience in a high volume food production setting to include Garde Manger and two years banquet or a la carte preparation.


Must acquire the Ohio Department of Health's Level Two certification in Food Protection during the employee's probationary period; must possess valid Ohio drivers' license with safe driving record or Commercial Driver's License (CDL) with proper endorsements if assigned to operate vehicles regulated by Section 4506.01 of Ohio Revised Code or be able to successfully complete requirements for license during employee probationary period.

Knowledge Of:


Skill In:


Ability To:

Train and provide effective work direction to other employees
Manage time effectively and set priorities
Carry out and assist in implementing changes
Operate kitchen equipment and utensils
Apply sanitation standards
Read (e.g., computer generated production sheets), write (e.g., to fill out forms, inventory counts), and accurately follow oral and written instructions to include recipes
Perform basic mathematics (e.g., add, subtract, multiply, and divide whole numbers, fractions, and decimals, and to calculate percentages)
Demonstrate physical dexterity and lift 50 pounds
Apply appropriate safety practices
Communicate with University personnel and public (e.g., to speak to patrons)
Maintain accurate records
Work varied hours and shifts to include evenings, weekends, and holidays

Preferred Qualifications – if applicable:



Asterisk (*) indicates knowledge, skills, abilities which require assessments

Working Conditions / Physical Requirements:

Food production environment; exposed to sharp utensils, kitchen equipment, slippery floors, cleaning solutions, and variable temperatures; requires frequent lifting of up to 40 pounds (e.g., trays of food), occasional lifting of up to 50 pounds (e.g., food products), and extended periods of standing; work varied hours and shifts to include evenings, weekends, and holidays.

Working Schedule:

Tuesday through Friday, 1:00 p.m. to 9:30 p.m. and Saturday 8:00 a.m. to 4:30 p.m..; however, schedule may vary to meet departmental needs. THIS IS A SEASONAL POSITION PER THE AFSCME COLLECTIVE BARGAINING AGREEMENT.



Additional Information:



The intent of this description is to illustrate the types of duties and responsibilities that will be required of positions given this title and should not be interpreted to describe all the specific duties and responsibilities that may be required in any particular position. Directly related experience/education beyond the minimum stated may be substituted where appropriate at the discretion of the Appointing Authority. Kent State University reserves the right to revise or change job duties, job hours, and responsibilities.

Advertised: Eastern Standard Time
Applications close: Eastern Standard Time

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