Food Service Worker (Expediter), NA-02

SUPERVISORY CONTROLS: Works under general supervision. Higher graded employee or supervisor is available to provide guidance and instructions. Performance is observed on a periodic basis to assure compliance with instructions and established procedures.

MAJOR DUTIES:
The food service worker serves as a food service provider helping in the preparation, presentation and the serving or delivery of light food items offered for sale to patrons. He/she may perform any or all of the following tasks associated with food service work.

a. Works behind the counter and sets up and/or replenishes food and hot/cold drink and specialty items, and the associated condiments, for a food service/snack bar operation. Prepares food displays in counter cases and other display units. Greets customers as they arrive at the service counter and takes orders. Weighs, or apportions the selected foods on plates, trays and/or bags. Receives guest orders, answers customer questions about offered food and drink items, records sales, receives cash/credit payment, and provides the correct change. Advises guest when order is ready and delivers the requested order. Assist guests through the service line. Secures funds, equipment, and food and beverage inventories as required.
b. Serves light food items requiring little or no preparation time to patrons from a service cart at a beach side resort property location. Items sold may include hot dogs, chips, ice cream, shaved ice, pretzels, nachos, and cold refreshments. Replenishes cart as needed with supplies. Greets patrons in a friendly and professional demeanor. Takes orders. Receives money and gives changes. Sets up carts and supplies at the start and end of day. Follows proper sanitation procedures. Ensures cleanliness of work area. Is responsible for the security of funds, equipment, and food and beverage inventories.
c. Performs expeditor duties by delivering food to customers or bringing out food to a service buffet area.
d. Performs, a variety of duties incident to the maintenance, cleanliness, and sanitation of the area to which assigned. Inspects and cleans counters and trays, outside tables for diners, washes utensils, and maintains cleanliness of the work and display areas. Sends/receives pans and utensils to/from the kitchen for the required cleaning and sanitation. Orders and/or aids in loading and unloading, stocking, or transporting items and supplies as necessary. Collects service trays after meals.

Performs other duties as assigned.

SKILLS AND KNOWLEDGE: Must have the ability to follow oral instructions, standard procedures, and know the sequence of tasks to complete assignment. Must have skill in doing tasks with several steps or using judgment in a sequence of tasks. Must have knowledge of portion sizes and concentration as needed to serve uniform individual portions and to avoid distraction. Must have knowledge of basic arithmetic such as addition, subtraction, multiplication, division, fractions, and decimals in order to takes orders and provide change; and determine the number of portions or meals required, or, how many servings a particular container will yield. Must know and observe simple food handling techniques, such as washing hands when handling food and not touching rims or cups. Must know and adhere to sanitation and safety standards and methods to clean areas and equipment. Must follow all safety rules, regulations, and procedures regarding food safety, sanitation and equipment use. Must have skill in communicating and dealing with guests in order to provide good customer service when taking orders and delivering food/drink items.