Dining Hall Lead

Job Synopsis

The Dining Hall Lead, working under the direct supervision of the Dining Hall Supervisor, oversees and assists with the daily operations of the MCC Dining Hall when groups are on the Welcoming Place campus. This part-time role (20 hours per week) involves coordinating kitchen staff, preparing, serving, and cleaning up food, ensuring food safety and quality, and maintaining a clean and hygienic work environment.
The work schedule is flexible, dependent on need. Typical shifts are 6am-2pm and 11am-7pm, with shifts available on both weekdays and weekends.
Work requires continuous standing, walking, bending, and moving.

Qualifications

All MCC workers are expected to exhibit a commitment to: a personal Christian faith and discipleship; active participation in a Christian church or Christian community; and nonviolent peacemaking. MCC is an equal opportunity employer, committed to employment equity. MCC values diversity and invites all qualified candidates to apply.

Legal eligibility to be employed in the U.S. is required.

Essential:

• High school diploma, GED certificate or equivalent.
• One or more years of experience working in a food service environment, preferably in a kitchen setting.
• Willingness to complete/maintain training for ServSafe certification.
• Ability to work well under pressure and meet deadlines.
• Prioritization and time management skills.
• Attention to detail.
• Able to work on feet for extended periods (8-hour shifts)
• Able to lift up to 40 lbs.
• Ability to maintain confidentiality.
• Can work from set instructions but has ability to evaluate changing situations and make adjustment on work schedule when faced with special or unexpected needs.

Preferred:

• 1 year of experience with restaurant service.
• ServeSafe Certification.
• Spanish Language skills.
• Working knowledge of cleaning appliances (dishwasher, etc.) and their operations and proper use of cleaning agents.

Anti-oppression commitment: MCC expects all staff to actively participate in an organization culture that focuses on dismantling any barriers based on race, economic inequality or genderbased oppression. This includes an expectation to assess and address any barriers within themselves, within their team(s), and within MCC.

Safeguarding commitment: All MCC Staff are expected to work collaboratively to create and maintain an organizational culture that prevents and responds to situations of abuse of power (sexual harassment, child abuse, racism, exploitation, and fraud among other situations).

Key Responsibilities

Specific Tasks and Duties: Kitchen - 100% Kitchen/Dining Hall

Tasks:

• Assist colleagues with food preparation, serving and clean up. 
• In the absence of the Dining Hall Supervisor, coordinate kitchen staff and prepare meals as planned by Dining Hall Supervisor.
• Maintain a clean and hygienic food preparation area according to required standards.
• Wash utensils, dishes, and ensure proper storage.
• Sort, store and distribute ingredients.
• Handle and prepare food safely according to required standards, including washing, peeling, chopping, cutting, cooking, and preparing salads and desserts.
• Clean the food preparation equipment, floors and other kitchen tools or areas.
• Collaborate and communicate effectively with all dining staff, supervisors, event planners, and dining guests.

Other duties as assigned on a temporary basis.
It may not be an exhaustive list of duties, particularly for short-term duties that may arise. This Job Description will be reviewed and updated at least annually to ensure recurring and routine duties are included in this job description.

Start Date

25 Nov, 2024 - Yes, dependent on candidate's availability.

Term Length

indefinite

Salary Details

Base salary: $15.41. Starting salary may be adjusted up to $17.13 based on previous experience.

Benefits

Medical, dental and vision, 11 days paid vacation, sick time and 10 holidays/year. Life insurance provided, as well as long and short term disability coverage. The retirement plan, with MCC contribution of 7%, begins after six months of employment.

Additional Information

Supervision: This position has no direct supervisory responsibilities.
Indirect supervision: Serves as the “kitchen lead” when the Dining Hall Supervisor is not present.

Physical Activity/Demands: 

• Occasionally ascending or descending stairs/ladders or the like. 
• Occasionally remaining in a stationary position, often standing or sitting for prolonged periods of time. 
• Constantly moving about to accomplish tasks or move from one worksite to another. 
• Constantly light work that includes moving objects up to 20 pounds. 
• Constantly medium work that includes moving objects up to 50 pounds. 
• Occasionally repeating motions that may include the wrists, hands and/or fingers. 
• Constantly operating machinery and/or power tools. • Constantly assessing the accuracy, neatness and thoroughness of work assigned.

Environment Conditions – exposed to: 

• Occasionally low temperatures. 
• Occasionally high temperatures.
• Occasionally outdoor elements such as precipitation and wind.
• Constantly noisy environments.