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Substitute Dining Services Worker I, II, or III

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Please see Special Instructions for more details.

If you wish to apply for this position, you must submit all application material through the College’s on-line recruiting website at For further information on this position, call 570-327-4770.

Position Details

Position Information

Position Title Substitute Dining Services Worker I, II, or III
Job Code/Position Control Number
Position Status Substitute
Reports to (Supervisor) Title As assigned
Co-Supervisor's Title
Daily Direction
Position Summary

This person will assist in an assigned area on a substitute basis.

Position Work Calendar *Position hours will be maintained annually during Fall and Spring semester.
Position Work Hours/Week

*Position hours and calendars dependent upon assigned slot, as-needed not to exceed 18 hours/week.

Abilities and Skills

*Ability to work effectively with people. (Minimum)
*Ability to read gauges or be trained to do so. (Minimum)
*Ability to make change and maintain cash in safe/secure manner while waiting on customers. (Minimum)
*Knowledge of portion control serving or ability to be trained. (Minimum)
*Knowledge of computerized register or ability to be trained to use accurately. (Minimum)
*Ability to read, write, and perform basic math. (Minimum)
*Ability to work without close supervision. (Minimum)
*Ability to communicate effectively both orally and in written form. (Minimum)
*Ability to perform tasks following oral and written instructions. (Minimum)
*Familiarity with safety and sanitation procedures. (Desired)
*Familiarity with proper care of food service equipment. (Desired)


High school diploma or equivalent. (Desired)


*Dining Services Worker I and II-
Some Dining Service or cafeteria experience, preferable in a fast food or institutional environment. (Desired)

*Dining Services Worker III-
Six (6) months of professional cooking experience. (Minimum)

Responsibilities and Duties

Dining Services Worker I-
-Make coffee and provide proper condiments for beverages. (Marginal)

Dining Services Worker II-
-Cook and serve food 1 to 3 shifts per week based on rotation. (Essential)

Dining Services Worker III-
-Cook and serve food 4 ore more shifts per week based on rotation. (Essential)

Dining Services Worker II and III-
-Prepare, cook and serve food items from various food service equipment following established portioning/recipe procedures. (Essential)
-Warm all necessary equipment, including plate warmers. (Marginal)
-Break down food line. (Marginal)

Dining Services I, II and III
-Display exemplary customer service. (Essential)
-Monitor customers for misuse of the Dining Services’ meal plans and report suspected misuse to the manager. (Essential)
-Fill in for other stations in Dining Services, as needed. (Essential)
-Clean Dining Services equipment as requested by manager or as designated by schedule. (Marginal)
-Keep dining, service, and kitchen areas clean and orderly. (Essential)
-Perform general housekeeping functions, e.g., sweep and mop floors. (Marginal)
-Comply with all safety and sanitation procedures in performance of duties. (Essential)
-Enter cash and meal plan sales using cash register. (Essential)
-Assist in the kitchen with various tasks including food prep, to ensure food is replenished and fresh at all times. (Essential)
-Stock all service area as required on both the front line and in the kitchen. (Essential)
-May prepare and serve food items from food service equipment following established portioning/recipe procedures. (Essential)
-Direct customer problems/complaints to proper supervisor. (Essential)
-Remove garbage and recycling materials as needed and take to refuse area. (Essential)
-Follow end-of-shift cleaning routine as established by supervisor. (Essential)
-Wash pots, pans, and food service utensils. (Essential)
-Scrape and stack dishes in dishwasher. (Essential)
-Wash, peel, and slice vegetables and fruits. (Essential)
-Make coffee and provide proper condiments for beverages. (Marginal)
-Transport food, heavy pots, equipment, and supplies between storage and work areas. (Marginal)
-Replenish convenience store shelves and coolers with stock as needed. (Essential)
-Will be required to work snow closure days that may fall on scheduled work days. (Essential)


*Requisite tools of the trade
*Cash Register
*Standard kitchen Equipment

Physical Standards

*Ability to lift items up to 40 lbs.
*Must have neat and clean grooming and hygiene habits.
*Able to stand for long periods of time.
*Exposure to high temperature equipment.

Positions Supervised


Interfacing Departments
Special Job Features


Position Level SM
Employment Group Service
FLSA Status Nonexempt
Additional Expectations

-Possess interpersonal skills necessary to deal effectively and courteously with students, faculty, staff and the public. (Essential)
-Demonstrate sensitivity to diversity and multicultural issues. (Essential)
-Be sensitive to the needs and expectations of students, faculty, staff and administrators. (Essential)
-Maintain a high degree of confidentiality with regards to any and all information as a direct or indirect result of job responsibilities/job functions. (Essential)
-Perform other appropriate job-related duties as assigned by the supervisor. (Marginal)

College Statement

This is not a complete itemization of all facets of this position. This job description is not an employment agreement or contract. The College has the exclusive right to alter this job description at any time without prior notice.

Office/School Dining Services

Posting Details

Posting Details

Posting Number 00478
Number of Vacancies
Open Date 06/22/2017
Closed Date
Open Until Filled Yes
Pay Rate / Salary

-Dining Services Worker I – $7.50 per hour
-Dining Services Worker II – $8.30 per hour
-Dining Services Worker III – $8..90 per hour

Additional Information

Federal law requires all employers to verify the identity and employment eligibility of all new hires and the completion of an Employment Eligibility Verification (Form I-9) by the candidate and the employer. Any offer of employment shall be contingent on the applicant’s timely production of required documentation to verify identity and employment authorization. If you cannot or will not be able to produce the required documentation, we cannot consider your application.
If you are currently receiving an annuity from the State or Public School Employees’ Retirement System, employment at Pennsylvania College of Technology may affect your annuity status. If you are currently a member of either the State or Public School Employees’ Retirement System you may be required to contribute into the System.

Desired Start Date As soon as feasible
Position End Date
Special Instructions to Applicants

If you wish to apply for this position, you must submit all application material through the College’s on-line recruiting website at

For further information on this position, call 570-327-4770.

Position Type Classified and Service Staff
EEO Statement

Penn College is committed to equal opportunity and the diversity of its workforce.

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * How did you hear about this employment opportunity?
    • The Sun Gazette, Williamsport
    • Press Enterprises, Bloomsburg
    • Centre Daily Times, State College
    • The Daily Item, Sunbury
    • The Express, Lock Haven
    • The Patriot, Harrisburg
    • The Student Portal
    • The Chronicle of Higher Education
    • LinkedIn
    • recruiting website
    • Internal Posting Announcement
    • Reference from a PCT Employee
    • Facebook
    • Notification as an Alumni
    • Other
  2. * Please indicate the days and hours that you are available to work. This will help in coordinating your availability with the scheduled time slots of vacant positions.

    (Open Ended Question)

  3. * Do you have commercial or professional cooking experience?
    • Yes; less than 6 months
    • Yes; 6 months or more
    • No
  4. * Do you have cashier experience?
    • Yes
    • No
  5. * Please detail any related work experience by areas you have worked in the past. (e.g. Cold food preparation (sandwiches, wraps), Restocking service lines, Salad Bar (food preparation, restocking, cleaning), Dining Room (cleaning, restocking condiments, trash removal), Dishroom, Shipping and Receiving/ Stocking, Host/Hostess, Food preparations (slicing, washing, peeling), Preparing hot beverages)

    (Open Ended Question)

  6. * Please detail the commercial equipment you have operated. (e.g. Convection Oven, Combi Oven, Tilting Skillet, Steam Kettle, Pizza Oven/ Impinger, Fryer, Merry Chef Oven, Grill / Flat Top, Induction Burner, Stove, Toaster, BBQ grill, Steam table, Soup Kettle, Espresso Machine, Coffee Maker, Mixers)

    (Open Ended Question)

Applicant Documents

Required Documents
Optional Documents