Food Service II

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:

• Supervises student employees assigned to the area with regards to portioning, customer services and food safety procedures. Reports issues to the Manager on Duty. 
• Follows procedures for the proper storage of leftover food and potentially hazardous food items.
• Prepares and pre-portions all food products designated for cooking in accordance with food safety specifications and company recipes.
• Sets up line areas and collects necessary supplies to prepare menu for service.
• Proficiently utilizes a wide range of kitchen tools and utensils, including knives.
• Receives and stores food requisitions and supplies.
• Processes phone orders and assists customers.
• Assists in catering and special functions.
• Assists in maintaining production records in accordance with departmental procedures.
• Cleans food preparation and production areas as assigned.
• Responsible for the operation and cleanliness of the Unit and equipment.
• Operation of cash register and cash-ups.
• Replenishes product as needed to include ice machine, ice cream machine, etc.
• Sweeps and mops work areas as needed.
• Reports any equipment and service problems as necessary.
• Reports any deficiencies or problems with any food or supplies.
• Prepares catering or special event food items as necessary.
• Must attend food safety training as scheduled.
• 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.