Food Service Worker - Grill (Part-Time)

Posting Details

Classification Information

FLSA

Position Information

Position Title Food Service Worker - Grill (Part-Time) Position Number PS7-Grill Position Type Part Time Leave Format Staff Shift Day/Special Events Supervisor Title Food Services Manager Location Main Campus (Dobson) Job Description - Summary

This position is responsible for preparing, cooking, and serving a variety of foods including entrees, vegetables, salads, desserts and breads. This position also serves as a back-up cashier. Serve on line or wherever help is needed in the kitchen. Assist with cleaning kitchen equipment, utensils, dishes, sweeping and moping. Assist in keeping the dining area clean and sanitized. Restock all supplies and other duties as assigned.

• NOTE* This is a part-time position that pays $14.00 per hour. The employee's hours for the Grill are 6am to 2:30pm. Shifts are scheduled within that time frame, according to the need. Hours worked will not exceed 29 hour per week.

Essential Duties and Responsibilities

A. Prepare or assist in the preparation of a variety of foods, including soups, entrees, vegetables, salads, fruits, and desserts following standardized recipes and menus, price schedules, and portion controls. Will prepare a variety of foods according to customers' orders or instructions of superior, following approved procedures

B. Sets up food on serving line and steam tables, making sure they maintain a high quality of sanitation, appearance and correct temperatures

C. Properly operate and clean all kitchen equipment such as ranges, ovens, steamers, skillets, mixers, choppers, and (3) compartment sanitizing sink, while maintaining sanitation, health and safety standards in the work area.

D. Assists with storing food in designated containers, in the proper storage area to prevent spoilage in accordance with instructions, and dispose of excess food properly.

E. Stocks all front-of-the-house supplies for daily service.

F. Assists as a cashier when needed.

G. Restocks all supplies needed for next shift.

H. To perform work-related duties as assigned

General Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily and must meet the requirements listed below that represent the knowledge, skill, and/or ability necessary to be successful. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

KNOWLEDGE AND ABILITIES:

• Modern methods of preparing all menu items, desserts and special event food in large quantities
• Proper cleaning and sanitizing methods
• Principles of sanitation and kitchen safety
• Work rapidly and efficiently in performing tasks
• Follow written recipes and oral instructions
• Convert recipes to amount of food production needed
• Apply and maintain high standards of sanitation and personal hygiene
• Customer engagement skill

OTHER SKILLS and ABILITIES:

• Understanding of and commitment to the unique nature and role of the College and to the philosophy of the community college system.

Required Qualifications

High School Diploma or equivalent. Two or more years of commercial or institutional cooking experience.

Preferred Qualifications

One year experience in food service area.

Certificates, Licenses, Registrations

Servsafe Certified

Physical Demands

While performing these duties

• The employee is regularly required to talk, hear, taste and smell.
• The employee must have stamina to stand or walk on hard flooring for long periods of time.
• Must have ability to withstand a wide range of temperatures.
• The employee occasionally is required to climb, balance, stoop, kneel, or crouch.
• Employees must have strength to lift or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.
• The employee frequently works with chemical cleaning agents, kitchens utensils, cooking grills, and is exposed to fumes or airborne particles and risk of electrical shock, burns, and lacerations.
• Employee must adhere to all uses of personal protective equipment.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee will occasionally be outside.
• The noise level in the work environment is usually moderate.

Position Budget Information

Posting Detail Information

Posting Number SFP890 Proposed Start Date 08/12/2026 Position End Date (if temporary) Open Date 08/12/2026 Close Date Open Until Filled Yes Special Instructions to Applicant

For information about this position, please contact Regina Key, Food Service Manager, at 336-386-3221 or keyrr@surry.edu.

Supplemental Questions

Required fields are indicated with an asterisk (*).

• • How did you hear about this employment opportunity?

• Surry Website

• Mount Airy News

• Employment Security Commission

• NCCCS Website

• Winston - Salem Journal

• Job Board (Ex: Monster)

• Personal Referral

• Other

• Indeed

• If 'other', please list where you learned of the position.

(Open Ended Question)

• • How many years of experience do you have that is related to the position?
• 0-3
• 4-6
• 7-10
• 10+

Applicant Documents

Required Documents

• Resume
• Cover Letter/Letter of Application

Optional Documents

• Unofficial Transcript 1
• Other Document