Performs tasks with several steps or sequences of tasks such as: sets up food service counters, steam tables, dining room tables, and side service stands with hot and cold food, including meats, vegetables, salads, desserts, bread, butter, and beverages primarily for lodging facilities but may be assigned to assist at any other food operation location. May serve food cafeteria-style to diners. May serve tables family-style by placing dishes of food on tables and refilling as necessary. Makes coffee in large urns according to the number of servings desired, with responsibility for timing and brewing. Makes a variety of fruit and vegetable salads such as fresh fruit, tossed green, tomato and lettuce, and lettuce wedges. Serves food in standard portions by placing uniform amounts in small dishes or glasses in prescribed quantities. Makes simple sandwiches. Packs box lunches. Maintains water and detergent levels in dishwasher; removes strainer pans, inspection doors, etc., for proper cleaning of dishwasher, inside and out; removes calcium deposits as required; and restores room to orderliness.

May unload food from delivery trucks and move heavy garbage cans. May operate cash register and be responsible for own change fund.

Provides meaningful connections through customer service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Takes action to solve problems quickly. Alerts the higher-level supervisor or proper point of contact for help when problems arise. Adheres to safety regulations and standards. Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor. Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment.

Performs other related duties as required.

Skills and Knowledge: Skill to perform tasks with several steps and use judgment in the performance of sequential tasks. Concentration is required to serve uniform individual portions and to avoid distractions, such as when several people ask for different items at the same time. Simple arithmetic and the ability to read instructions are required. Working knowledge of common sanitation procedures to prevent contamination.

Responsibility: Work is scheduled knowing what steps or sequences of steps are needed to complete the work. Follow specific oral or written instructions when changes or new assignments are made, but use some judgment in deciding that the standards of sanitation, attractiveness, timeliness, safety, and service are met (i.e., serving and 'individual portioning). The supervisor periodically checks to see that work is done on time and according to
instructions.

Physical Effort: Work involves light to moderate physical effort such as frequently lifting or moving objects, constant standing and walking. Lifts and carries objects up to 45 lbs independently and objects over 45 lbs with
assistance.

Working Conditions:Work areas are often uncomfortably warm and noisy. Workers are exposed to minor cuts, bruises, bums, and scalds. There is danger of slipping on wet floors. Some workers are exposed to extreme temperatures of hot kitchens and walk-in refrigerators.