Job Summary:

Includes but not limited to daily preparation and set up of hot line according to diagram. The Line Attendant is responsible for serving food to customers and maintaining the highest standards in quality and freshness of the hot line. This person is required to also be available for catering events when needed, which may be outside normal work shifts, including evenings and weekends with notice.

Major Areas of Responsibility:

• Set up hot line by diagram or directions of chef

• Hot line pans need to be rotated and look fresh

• Provide excellent customer service and serve food to our customers

• During slow periods work on keeping hot line area clean

• Clean hot wells daily

• Prep as necessary

• Stock up product in the dining hall

• Take trash out

• Wipe down and sanitize all surfaces

• Sweep and mop cook line areas

Knowledge, Skills, Abilities, and Worker Characteristics:

• Knowledge to keep the line presentable, clean, and functional.

• Ability to speak and comprehend English, being able to communicate and interact with the SMC community.

• Must have the skills to work with others.

• Knowledge in the operation of the following equipment:

• Maintain a clean and well-organized working environment.

• Knowledge in the operation of the following equipment:

• Food processor Stove top Ovens Commercial mixer Slicer Steamer

• Maintain a clean and well-organized working environment.

Working Conditions:

• Must be able to work in extreme conditions of hot and cold (coolers, freezers, and hot equipment)

• Stand on Concrete floors for periods of time

• Job duties will require work mostly indoors, sometimes we will be outdoors for catering

• Must be able to work on potentially hazardous surfaces (i.e., wet floors)

• Work with and around hazardous chemical solutions (cleaning supplies)

Physical Requirements:

• Ability to lift to 25 lbs. throughout the day

• Ability to work on your feet for the entire length of the shift

• Ability to bend, stoop, reach, stand and move around the campus
• Ability to use equipment to maintain clean dining hall
• Sufficient near vision acuity to read production sheets and line diagrams, in hand-written form, and printed on paper
• Adequate hearing and verbal abilities to communicate effectively in person