Student Worker Training Tool

1. Welcome UCSC Dining Student Staff Student Employee Orientation SA3

6. Customer Service

10. Teamwork and Flexibility At College 8 Dining Hall we believe Teamwork is the most essential part of our operation. Helping other employees when they need it benefits both the costumer and the positive atmosphere of the Dining Hall. During busy periods it is just as important to ask for help as it is to be willing to give a hand. As a food service worker be prepared to learn and work at any of our service areas.

16. Line and Display You will work with the senior cook, ensure that hot food is well-stocked and served in clean containers with appropriate utensils. Know what items are being served. Keep all counter surfaces and floor clean.

17. Cook’s Assistant You will work with the senior cook, ensure that hot food is well-stocked and served in clean containers with appropriate utensils. Follow safety procedures when assisting in the preparation of the meal. Keep all counter surfaces and floor clean. Assist cook with deep-fried or grill items.

18. Bev/Des This position fills and maintains all the beverages (sodas, juices, milks, teas and coffees), desserts, pastries, ice cream, soft serve, yogurt, toppings, cereals, bread and bagel bar, (including butter, margarine, peanut butters, jelly and cream cheese). Keep all counter surfaces and floors in your area clean.

19. Dining Room In this position you will be responsible for keeping all tables, chairs, center napkin holder, salt and pepper and table tents clean and organized. You will also be the first person to respond to any spills as to prevent any accidents in our unit. It will be your responsibility to keep all floor areas in the dining hall clean and dry.

20. Dish-Room This position is responsible for the proper washing , rinsing and sorting of all dishes, pots, pans, serving containers, utensils, glass and silverware. Proper operation of the dish return and dishwasher must be followed. Water must be changed in the dish machine as necessary. Sanitary handling and storage procedures of all clean items must be followed. The return window should be cleaned and sanitized on a regular basis. All carts must be kept clean and sanitized. As needed, garbage cans in the servery and kitchen should empty and bags changed.

21. Salad Bar & Deli Bar This position is responsible for prepping, stocking and maintaining the salad and deli bars with fresh product. Insure that all product is fresh and in clean containers. Insure that all products are backed up and ready to be use for next shift. Wipe down counter frequently. Keep bread and rolls stocked and remove any empty bread bags.

22. Safety When you think about working in the restaurant industry, think safety first. In the next sections you will learn about the proper handling of food, how to set up a station to start working, Cutting techniques and steps to follow when operating a convection oven.

30. Food handlers should Wear a clean hat or other hair restraint Wear clean clothing daily Remove aprons when leaving food-preparation areas Remove jewelry Wear clean, closed-toe shoes Components of a Good Personal Hygiene Program A B D C E E D C B A

33. What do they look like?