Federal Work Study - Café Bay 2024-2025

The purpose of the Federal Work-Study Program is to give a student an opportunity to develop skills, gain on-the-job experience for future employment, and give the student flexibility to work around class schedules.

Minimum Qualifications

• Must be a Bay College student in the work study program to be considered for this position. Eligibility for work-study is determined after you file the Free Application for Federal Student Aid (FAFSA).

• Work-study requires that you are enrolled for a minimum of six credits that applies towards semester you are employed.

• You must maintain Satisfactory Academic Progress.

Preferred Qualifications Months Per Year Work Hours Average 10-15 hours per week, dependent upon your work study award. Supervision Exercised Supervision Received

Works under the direction of the Café Bay Owner.

Work Environment

Work environment characteristics described here 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 with disabilities to perform the essential functions. While performing the duties of this job, the employee is exposed to weather conditions prevalent at the time. The noise level in the work environment is usually moderate, but may be loud in areas of equipment operation.

Physical Demands

The physical demands described here 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 with disabilities to perform the essential functions.

While performing the duties of this job, the employee is required to stand; move around the Center; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Job Duties

Job Duty

Food Preparation

• Assists in receiving, rotating, and storing products in a manner that ensures product quality is maintained.

• Utilizes date dot system to ensure freshness of all products.

• Prepares all products in strict accordance with recipe cards.

• Utilizes timer(s) to track cooking and holding time(s) on all specified products.

• Maintains clean, organized work area by utilizing "clean as you go" system.

• Advises management whenever business demands indicate product overages or shortages may be occurring.

• Utilizes all safety equipment provided to minimize risk of injury to self and others.

• Demonstrates Company values of trust, respect and commitment to excellence in all dealings with Guests, fellow associates, and managers.

Job Duty

Steam Table Operator

• Dishes all orders quickly, accurately and neatly. Ensures proper plate presentation for all orders.

• Maintains clean, organized work area by utilizing "clean as you go" system.

• Sets up and/or tears down steamtable as needed.

• Strives to achieve service times 100% of the time.

• Utilizes all safety and sanitation equipment provided to minimize risk of injury and product contamination.

• Demonstrates Company values of trust, respect and commitment to excellence in all dealings with Guests, fellow associates, and managers.

Job Duty

Oven Coordinator

• Ensures quality of all products served by utilizing proper baking, heating, holding, storing, portioning, and serving standards for each product.

• Keeps steamtable and reach-in cooler fully stocked during rush periods.

• Demonstrates Company values of trust, respect and commitment to excellence in all dealings with Guests, fellow associates and managers.

Job Duty

Cashier/Coordinator

• Greets each Guest with enthusiasm, sincerity, and genuine appreciation within 10 seconds of their arrival.

• Takes orders correctly, using appropriate suggestive selling techniques on each order.

• Maintains cash balance at + .15 per $100 in sales.

• Visually ensures quality and presentation of all orders before serving.

• Thanks each Guest and directs them to the condiment stand.

• Demonstrates Company values of trust, respect and commitment to excellence in all dealings with Guests, fellow associates and managers.