The Culinary Services Department at Saint John s University invite applications for a part-time (0.45 FTE), position of Service Associate I.$1,000 sign-on bonus valid through September 30, 2024. *Terms applied to sign-on bonus can be provided by hiring manager. This position is part of the Saint John s University (SJU) Culinary Services team, responsible for providing hospitality service to the campus community. The role involves offering front-line service to all Culinary Services customers, assisting in the daily assembly of menu items, and participating in various day-to-day operations within the department. Responsibilities: Organize and provide daily service of entrees, desserts, beverages, salads, and other menu items in the general student dining area. Assist as needed with service for the Abbey, School of Theology, and other Dining Service customers. Assist in food production for all menu items served to Abbey members, college students, Prep school students, School of Theology students, Abbey retirement center residents, and catering functions. Ensure assigned areas are stocked with quality food products, maintain food stations, and keep work areas tidy. Act as a primary contact for customers, providing quality service and answering questions knowledgeably and friendly. Assist with special functions at the School of Theology, the Main Dining Room, and other special events as needed. Stay informed about the Culinary Services menu. Support production staff by presenting food in an appealing manner and providing excellent customer service. Communicate service information effectively with co-workers and customers. Assist in assembling and producing quality menu items. Be capable of specific production tasks (e.g., making deli trays, organizing pickup orders) and willing to learn and adapt. Maintain a clean uniform and personal appearance, adhering to sanitary work habits. Operate equipment in the assigned working area proficiently. Attend required meetings and training sessions. Provide input and feedback on new menu ideas, cost-saving methods, and other suggestions to improve service quality. Perform related duties as assigned.