In addition to evaluating each candidate's relative ability, as demonstrated by quality and breadth of experience, the following factors will provide the basis for competitively evaluating each candidate:
- Ability to create/promote an equitable/inclusive workplace where diversity is celebrated & valued.
- Experience working a facility or campus setting desired.
- Experience in common methods, practices, & materials used in large foodservice setting.
- Experience in preparation and/or serving foods and beverages in large foodservice setting.
- Ability to give on-the-job instructions, keep records of meal counts and Hazard Analysis and Critical Control Point (HACCP) records.
- Ability to work independently and as part of a team.
- Practice punctuality, good attendance & follow good personal hygiene practices.
- Ability to communicate effectively and willingness to learn American Sign Language (ASL).