Grille Room Assistant Grade B

    Clerical and Technical generic job description

    Family: Service
    Job Code: 664

    Representative duties:

    • Prepares and cooks food according to daily meal plan in short order and a la carte fashion
    • Prepares and cooks all food for special banquets and large dinners including entrees, vegetables, soups and sauces
    • Operates and oversees use of appliances including, but not limited to slicers, ovens and broilers, fryalator, dishwashing machinery, and other small kitchen appliances
    • Coordinates kitchen staff in meal preparation from kitchen to floor, with responsibility of maintaining quality and quantity control
    • Determines food and beverage needs in accordance with daily usage and planned events by tracking inventory levels
    • Maintains standards of sanitation, kitchen hygiene, and food service techniques and safety
    • Oversees other support staff
    • Performs additional functions incidental to maintaining clubhouse kitchen area

    The job duties listed above are representative and characteristic of the duties required and the level of the work performed in the job title. The duties will vary from incumbent to incumbent in the job title.

    Required knowledge:

    • General knowledge, high school level; detailed but narrow knowledge in one or several work-related areas, general acquaintance with broader field of knowledge
    • General knowledge of craft or trade
    • Limited acquaintance with business, accounting or commercial procedures
    • Limited acquaintance with University organizational policies and procedures

    Required skills:

    • Copies data from standard or easily understandable formats
    • Understands short notes, basic written instructions and forms
    • Writes short, informal notes, fills out simple forms
    • Regular use of machines that require little training to operate

    Office and administrative skills:

    • Schedules appointments in allotted times
    • Refers callers and visitors to the appropriate individual

    Experience, education and formal training:

    • Two years of related work experience and a high school level education, or an equivalent combination of experience and education

    Complexity and organization:

    • Wide variety of complicated job tasks with numerous processes or methods that require coordinating
    • Often coordinates or organizes others work

    Interpersonal relations:

    • Some involvement outside immediate unit
    • Offers or obtains basic information or provides assistance on general matters
    • Understands and conveys more complex messages and instructions and takes action accordingly

    Supervisory guidelines:

    • Work is subject to general review on an occasional basis
    • Supervisor and incumbent plan, assign and schedule work jointly
    • Instruction provided only in new situations, methods and procedures that are not clearly related to existing tasks and duties

    Independent judgment:

    • Established procedures/policies govern many work situations
    • Occasional exercise of independent judgment or initiative
    • Problems solved by using established procedures

    Leadership responsibility:

    • Occasionally provides general orientation to routine procedures/policies
    • Sometimes distributes and monitors work

    Impact and consequence of error:

    • Work affects outside immediate work unit, but rarely outside the University
    • Errors are not difficult to recognize but may be difficult to correct and can cause harm or financial loss to individuals, departments, and the University, or to other individuals and groups

    Working conditions:

    • Slight possibility of safety risks
    • Occasional conflicting demands, time pressures, deadlines or emergencies
    • Regular sustained concentration
    • Considerable physical effort or a high degree of fine finger or hand dexterity