Food Service Worker

• No nights / no weekends.
• Paid holiday.

Duties and Responsibilities

• Prepare ingredients by cutting, chopping, and mixing as needed.
• Ensure food is prepared and served in a timely manner (short order grill and deli). Must maintain proper flow rate of customers as prescribed by Management.
• Cook food items using grilling, frying, sautéing, and other methods according to recipes and standards. 
• Have an understanding of cooking techniques, ingredients, and various cooking methods.
• Responsible for maintaining proper food safety and handling techniques per applicable food code and HACCP standards.
• Responsible for following and enforcing proper safety procedures to ensure a safe working environment.
• Conduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conduct.
• Must follow direction lead grill cook carrying out duties and procedures as assigned.
• Operate the point-of-sale (POS) system to process orders and payments accurately. 
• Handle cash, credit cards, and debit card transactions.
• Assist with catering events as needed.

During Preparation, Service and After the Meal

• Provide good customer service when interacting with customers at the grill.
• Preparation of food products should be according to the daily menu’s recipes, not to be over salted, properly cooked and garnishing all products on serving line.
• Cooking of simple required meal items according to the daily menu or other required menu items.
• Check temperatures for required ranges, ensuring they are properly cooked and set out products for the meal service. 
• Replenishing food items as required during service, greeting and care for our customers while working on the service lines and break down service areas after the meal period ends.

Cleaning Assignment

• Must maintain cleanliness and appearance of service line and areas during meal periods wiping up spills and maintaining a clean and neat appearance.
• Clear service lines and thoroughly clean service lines and areas after meal service.
• Perform other cleaning tasks assigned by Cook I, Shift Leader or Management.

Other Duties and Tasks

• All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Physical Requirements 

• Strength: Lift up to 40lbs
• Posture: Standing 80%, Walking 20%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent