Food Servers, Non Restaurant 35-3041
Job Summary:
The job of Food Service II was established for the purpose/s of providing support to the dining service activities at assigned locations with specific responsibilities for preparing and serving food items to students, staff, and visitors while maintaining food service facilities in a safe and sanitary condition.
Essential Functions:
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Supervises student employees assigned to the area with regards to portioning, customer services and food safety procedures. Reports issues to the Manager on Duty.
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Follows procedures for the proper storage of leftover food and potentially hazardous food items.
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Prepares and pre-portions all food products designated for cooking in accordance with food safety specifications and company recipes.
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Sets up line areas and collects necessary supplies to prepare menu for service.
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Proficiently utilizes a wide range of kitchen tools and utensils, including knives.
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Receives and stores food requisitions and supplies.
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Processes phone orders and assists customers.
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Assists in catering and special functions.
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Assists in maintaining production records in accordance with departmental procedures.
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Cleans food preparation and production areas as assigned.
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Responsible for the operation and cleanliness of the Unit and equipment.
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Operation of cash register and cash-ups.
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Replenishes product as needed to include ice machine, ice cream machine, etc.
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Sweeps and mops work areas as needed.
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Reports any equipment and service problems as necessary.
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Reports any deficiencies or problems with any food or supplies.
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Prepares catering or special event food items as necessary.
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Must attend food safety training as scheduled.
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Performs other duties and responsibilities as assigned.
Education and Experience:
High school graduate or equivalent; experience in short order cooking; food service equipment, food handling procedures and cash handling procedures is required.
Physical Conditions and Demands:
Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food.
