Line server

Major Responsibilities and Duties :

• Prepare quality food according to a planned menu of tested, uniform recipes.
• Serve food according to meal schedules, departmental policies, and procedures.
• Practice and promote portion control and proper use of leftovers.
• Supervise storage and handling of food items and Maintain a clean and organized storage area.
• Operate tools and equipment according to prescribed safety standards.
• Follow established procedures to meet high standards of cleanliness, health, and safety.
• Keep garbage collection containers and areas neat and sanitary.
• Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
• Help record food requisitions and orders necessary supplies.
• Maintain daily food preparation records records.
• Promote teamwork and interaction with fellow staff members.
• Attends workshops, in-services, and training as assigned by Food Service Director.
• Prepares and delivers breakfast to classroom.
• Greets patrons cheerfully and Observes proper portion control techniques (breakfast, lunch) and verify student meals are reimbursable.
• Disposes of trash and garbage as needed.
• Performs other duties and assumes such responsibilities as may be assigned by the supervisor.
• Observes Food Service Department uniform dress code.
• Available to work in other areas of food service if needed.
• Demonstrates a good rapport and cooperative working relationship with all co-workers; responds with concern and consideration.
• Assumes responsibility for the daily cleanup of the kitchen. Thoroughly cleans area, floor, carts, food catches in dish machine;

sanitizes specified equipment.

• Demonstrates proper usage and storage of chemicals used to clean and sanitize kitchen and equipment.
• Employee must demonstrate good attendance and punctuality.
• Complies with rules and regulations applied by Texas Department of Agriculture and School Board Policies

Supervisory Responsibilities :

None.

Mental Demands / Physical Demands / Environmental Factors :

Tools / Equipment Used : Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food / utility cart

Posture : Prolonged standing; frequent kneeling / squatting, bending / stoop, pushing / pulling, and twisting

Motion : Continual walking; frequent climbing (ladder), grasping / squeezing, wrist flexion / extension, reaching / overhead reaching

Lifting : Frequent moderate lifting and carrying (15 44 pounds)

Environment : Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards;

work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands : Work with frequent interruptions; maintain emotional control under stress

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

Benefits

undefined

Last updated : 2024-03-26

Salary : $14 - $17