Facility Caretaker/Kitchen Manager



Location:

College of Agriculture, Family Sciences, and Technology – Agricultural Technology Conference Center (ATCC)

The Facility Caretaker/Kitchen Manager is responsible for performing routine cleaning services for the Agriculture Technology Conference Center (ATCC), as well as assisting in the preparation, set-up and serving of food for special events held at the Center. The position reports to the Director of the ATCC or designee and is a member of a team designed to provide excellent customer service to all patrons of the center and the university.

Responsibilities:

• Maintains the appearance of the ATCC by performing such duties as sweeping, dusting, vacuuming, polishing furniture, mopping, and removing trash from all rooms in the center
• Cleans restrooms, walls, windows, baseboards, water fountains, etc., and replenishes supplies
• Maintains an adequate inventory of all kitchen, bathroom, and conference room supplies
• Performs kitchen cleaning duties including washing and sanitizing dishes & utensils, as well as cleaning tables & carts
• Assists with preparation, setting-up and serving food as needed
• Maintains an inventory of kitchen and large conference room equipment and utensils
• Directs clean-up activities of the caterers following an event
• Assists with setting up rooms for center events
• Answers phones and responds accordingly
• Monitors kitchen equipment and reports damages and repair needs to the supervisor
• Performs other duties as assigned

Qualifications:

• High School Diploma or GED
• One (1) year of related work experience
• Good communication skills (verbal, written, and listening)
• Valid driver’s license
• ServSafe Certification desired

Interested persons should send an FVSU employment application, cover letter, resume, unofficial transcript(s), and three (3) professional reference letters to:
Office of Human Resources
Fort Valley State University
1005 State University Drive
Fort Valley, GA 31030

Working Conditions & Physical Effort:

Working Conditions and Environment:
• Work a maximum of 40 hours per week on a rotating, flexible schedule that often includes extended workdays, weekends, and holidays
• Work under a range of temperature conditions (e.g., kitchens, refrigerators and freezers, outdoors, etc.)
• Must be able to work rapidly and efficiently during rush periods

Physical Demands:
• Must be able to stand or walk for an extended period of time
• Lift or carry up to 30 pounds
• Arrange and move tables occasionally
• Frequently use of hands for grasping, fine manipulation, pushing, or pulling
• Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally
• Operate and drive University/state vehicles (car/van)

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