Food Servers, Non Restaurant 35-3041 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.