Job Description

Under the direction of the Dining Service Managers or Principal Cook, Cook or Assistant Cooks, perform semi-skilled food preparation, serve customers, and perform general maintenance duties. Serve as a lead for a group of five or less Food Service Workers. Assign and monitor work to ensure all food items are prepared correctly and according to established time frames. Ensure all items are prepared according to standardized recipes and in accordance with preparation and production methods. Ensure all food items are presented to customers at the proper temperature and with the appropriate garnishment. Provide guests with courteous and gracious service. Cut and arrange desserts according to department standards. Wash, trim, cut and pan meats and vegetables. Store, seal, and label food for storage. Load and deliver food to other dining facilities. Set-up and maintain cleanliness of work areas and dining room. Sweep and mop floors. Maintain cleanliness and storage of preparation equipment, plates, silverware, glassware, pots, pans and service utensils. Clean and replenish salt and pepper shakers, napkin dispensers and ketchup in guest seating areas. Assist in organization of refrigerator, freezers and storage rooms. Launder, sort and fold smocks, uniforms and towels. Remove all trash from tables and floor areas. Perform other duties as assigned.

Working hours vary, includes nights and weekends.