WHO WE ARE: 

Mt. San Jacinto Community College District is committed to achieving parity in academic outcomes by removing institutional barriers and creating an inclusive and culturally affirming learning environment. As outlined in the District’s Student Equity Pledge, https://www.msjc.edu/equitypledge/documents/MSJC_Equity_Pledge.pdf  “our purpose is to celebrate diversity, instill hope, and empower our students to transform their lives and those around them by challenging our perceptions and biases through self-reflection and constant inquiry to identify and eliminate equity gaps.” We provide students with a rich and dynamic learning experience that embraces differences — emphasizing collaboration and engaging students in and out of the classroom, encouraging them to realize their goals, and to become global citizens, and socially responsible leaders. When you join our team at Mt. San Jacinto Community College District, you can expect to be part of an inclusive, innovative, and equity-focused community that approaches educational justice as a means for economic and social transformation and mobility demanding the broad collaboration among faculty, classified professional staff, administration, students and community partners.

THE COLLEGE AND THE DISTRICT: 

 Mt. San Jacinto Community College enrolls approximately 27,000 students each academic year and has a highly diverse student population that reflects the communities it serves. Designated as a Hispanic-Serving Institution (HSI), Mt. San Jacinto Community College administers an array of student affinity programs specifically focused on supporting our diverse, multicultural, and multi-racial communities. Detailed information about the student population, including data related to student success, can be found on Mt. San Jacinto College’s Office of Institutional Effectiveness, Planning, and Research website.

WHO WE WANT: 

We value the ability to serve students from a broad range of cultural heritages, socioeconomic backgrounds, genders, abilities and orientations. Therefore, we prioritize applicants who demonstrate they understand the benefits diversity brings to a professional educational community. The successful candidate will be an equity-minded individual committed to collaborating with faculty, classified professional staff, administration, students and community partners who are also committed to closing equity gaps. The Mt. San Jacinto Community District seeks employees who value mentorship and working in a collegial, collaborative environment, guided by a commitment to helping all students achieve their educational goals. 

Under general supervision of the Director of Food Services, Food Services Supervisor, or designee, the Café Assistant performs a variety of tasks related to quantity food preparation, the serving of food items, including catering; maintains sanitary conditions throughout the café, provides excellent customer service, and performs other campus food operations duties across the District.

SALARY SCHEDULE:  Level 9

SALARY SCHEDULES

OCCUPATIONAL GROUP:  Classified

The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements and duties does not exclude them from the position if the work is similar, related, or a logical assignment to this class.

• Provides exceptional customer service at all times
• Opens and closes the Café
• Operates District vehicle to deliver catering, supplies, and food to various locations throughout the District; cleans up after function; and sets up catering as needed for the following day.
• Follows all recipes and standard operating procedures, including District Administrative Procedures
• Assists with training new employees and/or student employees at worksite.
• Operates cash register, performs operational check out; performs money counts and balance receipts
• Works varied hours, as needed, depending upon District needs (e.g., catering, special events)
• Prepares menu items as needed or as assigned (e.g., salads, sandwiches, soups, sauces, meats, vegetables, baked goods, etc.) using a prescribed menu, production sheet, established procedures, recipes and time schedules.
• Maintains daily records of food and supplies used by documenting food sales and spoilage.
• Maintains high degree of sanitation and cleanliness in working area and in kitchen area.
• Stocks and stores food and supply items; maintains inventory of products and equipment; checks deliveries.
• Operates a variety of kitchen equipment including grill, mixer, fryer, ovens, refrigerators, freezers, and dishwasher.
• Participates in District-provided in-service training programs.
• Observes and follows all applicable health and environmental codes for food service

• Cafeteria/dining operations
• Cleanliness standards utilized in food service settings
• Effective customer service techniques
• Commercial or institutional food preparation methods
• Basic computer use, including e-mail communication

• Using cash registers, scanning devices and point-of-sale equipment
• Working effectively as a team member
• Meeting schedules and timelines
• Communicating effectively both orally and in writing
• Handling multiple assignments simultaneously and set priorities based on customer and District needs 

• Make change and perform higher level math
• Assist customers
• Utilize a computer to read, compose and send/receive e-mail communications
• Lift up to 50 pounds 
• Read, write legibly, and speak English sufficiently to assist customers, and to understand and follow directions
• Train others
• Establish and maintain cooperative and effective working relationships with others, including those from a diverse academic, socioeconomic, cultural, disability, gender identity, sexual orientation, and ethnic backgrounds of community college students, faculty and staff

MINIMUM QUALIFICATIONS

1. A high school diploma or GED; AND 
2. One (1) year of professional food preparation experience in a commercial or institutional food service setting; AND 
3. Demonstrated sensitivity to and understanding of the diverse academic, socioeconomic, cultural, disability gender identity, sexual orientation, and ethnic backgrounds of community college students, faculty and staff

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SPECIAL REQUIREMENTS

• Possession of or the ability to obtain within 10 days of hire, a valid Food Handler's Card
• Possession of, or the ability to obtain within 30-days of hire, a valid California driver's license with a driving record acceptable to the District. Must maintain a driving record that meets District requirements set forth in the current policy as it relates to allowable types of infractions and points.  Prior to access to District vehicles, must complete successful enrollment in the District's Direct Pull program with the DMV.

PHYSICAL DEMANDS AND WORKING ENVIRONMENT 

The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals to perform the essential job functions. 

Environment:  Work is performed primarily in a standard office setting with travel from site to site.  The incumbent must be able to work in a fast paced office environment with background noise and a high stress level.  May work in physically uncomfortable and unclean areas. 

Physical:  Primary function requires sufficient physical ability and mobility to work in an office setting and travel from site to site; to stand or sit for prolonged periods of time; to occasionally stoop, bend, kneel, crouch, reach and twist; to lift carry, push, and/or pull light to moderate amounts of weight up to 45 pounds; safely climb ladders while carrying up to 45 pounds; to operate office equipment requiring repetitive hand movements and fine coordination including use of a computer keyboard; and to verbally communicate to exchange information. 

Vision:  See in the normal visual range with or without correction; vision sufficient to read computer screens and printed documents; and to operate assigned equipment. 

Hearing:  Hear in the normal audio range with or without correction. 

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