Dining Hall Job Descriptions
All Students: Follow HACCP guidelines per training. Be friendly and courteous. Maintain contact with kitchen staff, management, serving staff and customers to ensure quality customer service. Set up and replenish your assigned station. Clean your station before, during and after your shift. Be on time, dressed appropriately and ready to work. Be prepared to perform miscellaneous duties as assigned.
|Line Server||Set up/break down serving line. Restock as needed before, during, and after meal period. Serve food following assigned portion controls. Assemble plates or food items per customer order.||$9.00|
|Line Checker||Swipe meal cards as instructed. May also include the following: wipe all dining room tables; sweep and mop linoleum floors; vacuum rugs in dining area.||$9.00|
|Line Runner – Desserts, Salads, Deli||Assist in keeping the serving lines stocked with food and plates. Set up the cold serving lines prior to meal time. Break down and clean cold serving stations. May assist in cutting/portioning/dishing items for station stocking.||$9.00|
|Dishes||Assist in cleaning off cafeteria trays returned by diners. Rinse off and stack glasses, silverware, and plates. Run racks through dishwasher. Take out clean dishes, separate silverware into bins, and keep dish room clean.||$9.00|
|Pots||Assist in washing/sanitizing/drying all pots, pans, and serving utensils as required. Store each item properly and safely. Keep washing area clean.||$9.00|
|Catering||Set up catered events including: linens, stemware, etc. Pull together equipment needed for the event. Waiters/Waitresses provide table side and buffet line food and beverage service for guests. Special dress code is required. Must work well with the public and co-workers.||$9.00|