Career Center

Dining Services is a self-operated dining program which consists of Residential Dining, Catering, and three Retail Locations. We are proud to offer our students, faculty, and staff a diverse menu made from high quality ingredients which are sourced locally whenever possible. We are a team of 110 individuals who come from various backgrounds and ethnicities. If you are passionate about food and have great customer service, this is the place you want to work! We pride ourselves in offering our team a work-life balance not typically found in the restaurant industry. We hope you will apply and be with us when we move into our state-of-the-art Dining Center in the Fall of 2022.

Assist in supervising service, production, and personnel residential dining locations. Assisting in developing new recipes and in researching trends. Assist with scheduling, evaluating and training all staff. Provide to the dining program outstanding customer service. Other duties include proper cash handling and maintaining safety practices.

Assisting in providing leadership and coaching as necessary for all staff members on shifts. This position is responsible for decisions relating to customer service. Problem solving skills are a necessary requirement for this position. Recommend new equipment and order items required to meet the needs of staff and customers. Work in partnership with the Retail Operation Manager and Assistant Manager to set performance expectations to provide the necessary leadership to ensure that those expectations are met and customer satisfaction is ensured. Running shifts on a daily basis in Retail Operations.

Essential Responsibilities:
• Interacts with customers to ensure satisfaction. Takes remedial action as necessary, for example, replaces food items or issues refunds, according to written policy.
• Oversees shift at the retail unit, as assigned.
• Interacts with co-workers to ensure compliance with Dining service standards and inventory and cash control procedures.
• Assures compliance with all sanitation, ServSafe and safety requirements
• Reports variances (i.e. staff or item shortage, customer complaints) to management for follow-up.
• Trains associates in correct procedures.
• Cooks prepared food items according to specifications.
• Counts and verifies funds for cash drawer and deposit. Notes any variance for follow up with management.
• Slices meats and cheeses, proofs and bakes breads and pastries per specifications.
• Washes, peels, cut, slices, and preps items as directed; weighs and measures designated ingredients, as assigned.
• Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
• Sets the example by wearing the assigned uniform, including appropriate headwear.
• Recommends menu items that meet customer’s stated dietary specifications.
• Checks to ensure that all display foods are merchandised attractively per standards.
• Sets service areas with food, beverage and condiments according to pre-established standards.
• Maintains accurate portion control and merchandising standards when preparing and serving food items.
• Keeps display equipment clean and free of debris during meal service, as assigned.
• Cleans tables and chairs, as assigned, before, during and after meal service.
• Checks and stocks salt, pepper, napkins, flatware, and trays as appropriate.
• Carries pans, kettles and trays of food to and from workstations, stove and refrigerator.
• Properly stores foods in designated areas following wrapping, dating and rotation procedures.
• Cleans work areas and equipment and utensils; distributes supplies, utensils and portable equipment
• Places orders with vendors in order to maintain proper inventory levels.

Additional Responsibilities:
• Collaborate and work with other areas of Dining Services department.
• Participate in continuing education.
• Assist management team in developing ideas for events and recipes.
• Assist and support the Retail Manager and the Assistant Retail Manager.
• Other job related duties as assigned.

Supervisory Responsibilities:
• 6-8 staff per shift

Required Qualifications:
• High school diploma with 2 years of experience or an associate degree in culinary arts or business, with 1 or more years of related experience
• Serv-safe Certification
• PA Child Abuse and FBI Clearance

Preferred Qualifications:
• Associate degree in a food management program
• 2 or more years of increased responsibility in a supervisory and administrative role, managing a high-volume food service operation that offers a varying daily menu.
• Valid PA driver’s license

Swarthmore College actively seeks and welcomes applications from candidates with exceptional qualifications, particularly those with demonstrable commitments to a more inclusive society and world. Swarthmore College is an Equal Opportunity Employer. Women and minorities are encouraged to apply.