Working under the direction of the Food Service Manager, the food service worker will handle food and paper goods, operate various pieces of restaurant equipment to prepare high quality ala carte foods and may at times be assigned to hot and cold catering preparations, set up, and service.
The position will account for all food orders being produced with the highest quality using various cooking methods and perform related organizational duties relevant to opening and closing the food prep station, preparing the restaurant for service by displaying food, checking inventory levels, stocking food, disposable, and beverage items, and helping staff maintain the restaurant by ensuring that all work areas are clean, free of clutter and meet all health and safety standards.
In addition, the position may include cash register operations and will account for all payments and perform related clerical duties relevant to opening and closing a cash register, balancing cash and credit card charges and completing daily paperwork.
The statements contained herein describe the scope of the responsibility and essential functions of this position but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other areas to cover absences or relief to equalize peak work periods or otherwise balance the workload.
The above list of duties is not to be construed as an exhaustive list. Other duties logically associated with the position may be assigned.