Retail Line Server

Job Description

The primary responsibility of the Retail Line Server is to provide the highest quality of service to all customers. This position sets up workstations, prepares items to be sold in the cafeteria at each different venue/line, replenishing food as needed, and serves customers during mealtimes.

SHIFT & SCHEDULE:

PRN, Shifts as Needed

Essential Functions/Performance Expectations

• Turns on retail equipment as needed for preparing food. Turns off after use.
• Must be able to consistently produce quality products according to established recipes and standards of quality for the specific assigned workstation.
• Ensures all items are visually attractive as observed by the production or retail supervisor.
• Ensures safe food handling practices are followed according to HACCP and regulatory Agency requirements.
• Ensures production of assigned products is completed in a timely manner for retail operations.
• Procures all stock items needed for the daily menu preparation.
• Must be able to convey to supervisor or prep cook/runner what stock is needed for the daily production.
• Follows safe work practices and keeps work area clean, sanitized and free of debris.
• Reports faulty equipment or environmental hazards to management.
• Follows HACCP procedures when taking temperatures. FNS HACCP Program
• Ensures daily temperature logs are maintained and available for review.
• Replenishes food in the workstation, to meet the customer’s demands.
• Excels at customer service and focuses on the needs of every customer.
• Ensures all food orders are produced in an efficient, safe manner with attention to customer service and impeccable food quality.
• Labels and stores food items as indicated in the department’s policies/procedures.
• Utilizes leftovers as indicated by management.
• Operates a variety of kitchen equipment to measure and mix ingredients, wash / peel / cut / slice / shred / trim food items for preparation.
• Operates cooking equipment such as grill/ovens/kettles/flat top grill to prepare items as needed for the serving stations.
• Must know proper color-coded cutting board procedures.
• Required to taste foods, following standard procedures.
• Communicates with other food service staff for all needed food items.
• Must be able to follow and understand the SDS.
• Will do daily cleaning in the production and retail areas as instructed by supervisor.
• Attends all in-services and department meetings as scheduled.
• Obtains within 60 days of hire & maintains food handlers’ certification.
  
  

EDUCATION AND EXPERIENCE:

• Must be a high school graduate or equivalent.
• Requires the ability to effectively communicate information and respond to questions from all Hospital’s publics.
• Some previous experience as a cook in food service is preferred.
• Requires the ability to read and analyze information.
  
  

Physical Requirements

To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The individual must be able to:

Ø Stand, walk, sit, stoop, reach, lift, see, speak and hear. Lifting is limited to 35 lbs. for clinical staff and to 50 lbs. for non-clinical staff. The individual must use an assisted-lift device or get another individual(s) to assist with the lift that is over these maximum limits.