Kitchen and Waitstaff:

Kitchen and waitstaff employees work in the kitchens as well as the dining room. These employees assist in the setup, presentation, and serving of food from counters and steamtables. Duties include, but not limited to: Preparation and cleaning of dining halls before and after meals.  Cleaning and sanitizing equipment and work stations.  Refilling food and drink stations during meals, scooping ice cream, wrapping silverware, washing dishes, removing trash and recycling.

Dining Room Manager

The Dining Room Manager is responsible for overseeing the dining room operation.  They follow and enforce all RDC dining policies and procedures, supervise the kitchen and waitstaff, develop weekly seating charts for dining rooms, staff scheduling, and assist in proper presentation, cleanliness, and monitoring of dining room efficiency. They facilitate communication between RDC Management, food service director, cooks, and the dining hall staff to ensure the quality and consistency of the RDC dining experience.

Prep Cook:

Prep cooks are the building blocks of a well-oiled kitchen doing the day-to-day tasks that are needed to allow the cooks to turn out perfect meals. Prep cooks do much of the preparation for the dishes that are served. This includes chopping vegetables, cutting or grinding meat, weighing and mixing ingredients, washing and preparing vegetables, storing food, and more.

Cook:

Our cooks accurately and efficiently prepare, portion, cook, and present a variety of delicious hot and cold food items for breakfast, lunch, and dinner.  All cooks follow established recipes and menu items change on a rotating basis. Cooks work closely with prep cooks to create first-rate meals for our guests and staff.  Work includes operation of grills, ovens, stoves, and fryer.

Baker:

Our bakers are skilled, creative, and are able to produce an assortment of baked goods for breakfast, lunch, and dinner. With a focus on quality, efficiency, and professionalism, our bakers follow recipes and product directions to prepare items including decorations to enrich item presentation.  Typical baked goods include breads, muffins, scones, sweet breads, cakes, cookies, fillings, icings, and glazes.     

Food Receiver:

The receiver is responsible for checking in all deliveries of food and non-food kitchen items.  They will inspect the deliveries upon arrival to ensure all items and quantities are correct and in good condition.  Receivers follow established guidelines for sorting, storing, rotating and delivering items to both dining facilities.  The receivers are responsible for maintaining the cleanliness and organization of the commissary and kitchen storage areas.  Receivers operate a delivery van and small box truck.