This position is a line position with supervisory responsibilities. This position may be responsible for performing several job duties in a specific location. This position is required to observe all retail dining policies and procedures. This position will help with the training of new employees and student workers.

• Ability to follow oral and written instructions; ability to maintain records and complete forms accurately.
• Ability to apply mathematical concepts to complete tasks (example: collecting cash and making change).
• Knowledge of the care and use of food service equipment and kitchen utensils.
• Knowledge of health hazards in food preparation and service and necessary precautionary measures.
• Knowledge of safety and security precautions appropriate to work performed.

The University of North Texas System and its component institutions are committed to equal opportunity and comply with all applicable federal and state laws regarding nondiscrimination and affirmative action. The University of North Texas System and its component institutions do not discriminate on the basis of race, color, sex, sexual orientation, gender identity, gender expression, religion, national origin, age, disability, genetic information, or veteran status in its application and admission processes, educational programs and activities, and employment practices.

Employee is timely. Shows up within 5 minutes of scheduled time, ready to work.

When absent or tardy, calls manager or supervisor at least one hour prior to shift beginning. Helps cover shift when possible.

Does not have excessive absenteeism in accordance with Food Department policy. More than two absences a semester is considered excessive.

Employee always wears a clean and neat uniform which includes name tag and skid resistant shoes.

Exhibits exemplary grooming standards. Consistently used as a model for new hires.

Monitors and assures quality and availablity of items throughout the meal service.

Guarantees that all food is handled and served in accordance with HAACP and Food Department guidelines. Monitors equipment and fills out HAACP logs. (ZERO EXCEPTIONS)

Is highly visible in service area and/or kitchen. Alerts supervisor when taking a break.

Keeps area stocked with all tools and products necessary to successfully complete their jobs.

Contributes to the success of the department by using positive statements about the Food Department and coworkers.

Effectively helps train FSWI and student workers.

Keeps self motivated and productive.

Looks for additional responsibilities when not busy. Sets up next shift for success.

Works smart. Works with supervisor to set up systems to ensure work flow is not interupted when employee is not present.

Is effective and friendly in communication with team members and customers; is positive and enthusiastic at all times.

Anticipates, takes ownership, and satisfies customers, fellow team members, and management needs and concerns.

Displays a positive demeanor with staff and customers alike, each day without exception.

Exercises discretion in sharing Dining Service information with others. Does not talk negatively about Dining Services or employees.