The primary objective of this position is to provide support in various areas of the dining room and the servery line. This is an entry level position with no previous experience required.
Essential Duties and Responsibilities include the following:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Competencies
To perform the job successfully, an individual should demonstrate the following competencies:
Requirements
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 regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; pulling or pushing, stoop, kneel, crouch, or bend and talk or hear. The employee is frequently required to walk. The employee is occasionally required to climb or balance. The employee must frequently lift and/or move up to 40 pounds.
Work Environment
This job operates in a kitchen environment. This role routinely uses sinks and dishwashers and tools to clean kitchen appliances. Employees in this role are frequently exposed to hot water, cold refrigerators/freezers, potentially slippery floors, garbage disposals and cleaning chemicals.
Since our inception in 1989, Rodney Couch, CEO & Founder of Preferred Hospitality, Inc. (PHI), the parent company of Provider Contract Food Service, Market Broiler and MB Grille Restaurants, has made it our goal to provide guests and clients alike with the highest level of hospitality and value possible.
Provider got its start in the Inland Empire assisting churches, schools, and local organizations in building reputable food service venues.
As we have grown, we have developed programs, designed dining halls, and taught others to self-operate. While most of our clients have asked us to recreate their dining programs, at the point of transition, we always step back and listen, then assess through collaboration. Our goal is to not disrupt the culture while working towards continuous improvement.
We have had the privilege of helping clients keep their core competence focused on their strategic goals while we develop food service plans that drive participation and satisfaction through enhanced dining experiences, high-quality ingredients, fresh food concepts, and great value offerings.
Provider has not only experienced loyalty from our clients but also unheard-of longevity of employment with our associates. Many of our team members started as student-workers attending the campuses we serve, and have moved on to the highest level of management.
Our team’s talents, integrity, and passion for upholding our mission of being the best food program are represented by the accolades from the students, and the high level of client satisfaction, which has allowed us to grow with clear intent.
