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FOOD SERVICE WORKER 

Operational Role: Front of House & Catering 

POSITION SUMMARY 

The Food Service Worker supports the daily Front of House and catering operations by providing friendly and efficient service, maintaining clean and well-presented service areas, and ensuring food and service items are properly stocked and ready throughout service. 

The position supports a variety of Food Services activities, including meal service, setup and cleanup, catering events, grab-and-go service and other hospitality needs. The Food Service Worker works as part of the team to provide a welcoming, safe and positive dining experience for students, staff and guests. 

ESSENTIAL FUNCTIONS 

Front of House & Meal Service 

• Provides friendly, respectful and efficient service to students, staff and guests. 

• Sets up and prepares assigned service stations before meal periods. 

• Serves food according to established service and portioning standards. 

• Maintains clean, organized, stocked and well-presented service areas throughout service. 

• Monitors service stations and replenishes food, beverages, utensils, dishes and other supplies as required. 

• Supports the flow of service and responds appropriately to changing operational needs. 

• Breaks down, cleans and resets service areas following meal periods. 

• Supports grab-and-go and other Food Services programs as assigned. 

Catering & Hospitality 

• Supports the preparation and execution of catering functions, meetings, events and other hospitality services. 

• Gathers and organizes food, beverages, serviceware, linens and equipment required for catering functions. 

• Sets up catering spaces according to event requirements and established presentation standards. 

• Assists with food and beverage service during catered events as required. 

• Monitors and replenishes catering items throughout events. 

• Maintains clean, organized and professional catering areas. 

• Breaks down catering setups and returns food, equipment and serviceware to the appropriate areas following events. 

• Communicates missing items, changes or service concerns to the appropriate Lead or manager. 

Food Safety & Allergens 

• Follows established food safety, sanitation and safe food-handling procedures. 

• Follows established allergen procedures and directs allergen-related questions or concerns to the appropriate trained team member or manager. 

• Maintains appropriate food temperatures and service conditions within the responsibilities of the position. 

• Identifies and communicates food safety, sanitation or equipment concerns promptly. 

• Follows established cleaning and sanitation procedures for assigned areas and equipment. 

Teamwork & Professionalism 

• Works cooperatively with coworkers, kitchen staff and management to support an efficient Food Services operation. 

• Communicates clearly and respectfully with students, staff, guests and team members. 

• Follows direction and responds positively when assignments or operational priorities change. 

• Demonstrates dependability, punctuality and readiness for work. 

• Maintains a professional and positive approach during busy or challenging service periods. 

• Takes appropriate initiative to identify service needs, restock supplies and maintain assigned areas without requiring continual direction. 

• Supports other Food Services activities as operational needs require. 

QUALIFICATIONS 

• Previous food service, hospitality, catering or customer service experience preferred. 

• Demonstrates strong customer service and interpersonal skills. 

• Ability to communicate clearly and respectfully with students, staff, guests and coworkers. 

• Demonstrates organization, accuracy and attention to detail. 

• Ability to work effectively as part of a team and follow direction. 

• Ability to prioritize tasks and adapt to changing service needs. 

• Ability to follow food safety, sanitation and workplace safety procedures. 

• Must be dependable and able to maintain regular and punctual attendance. 

• Must be available to work flexible hours, including occasional evenings or weekends, based on catering and operational needs.