Serve food in cafeterias at counters or from a steam table.
Talking to others to convey information effectively.
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Understanding written sentences and paragraphs in work related documents.
Ability to lift up to 30 pounds and stand for a normal shift, no more than 8 hours.
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Watching gauges, dials, or other indicators to make sure a machine is working properly.
Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
Generating or adapting equipment and technology to serve user needs.
RESOURCE MANAGEMENT SKILLS:
Managing one's own time and the time of others.
Minimizing waste in every area possible.
Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments.
Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions.
Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout.
Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.
Replenish foods at serving stations.
Brew coffee and tea, and fill containers with requested beverages.
Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
Order items needed to replenish supplies.
Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses.
Set up dining areas for meals and clear them following meals.
Deliver orders to kitchens, and pick up and serve food when it is ready.
The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of the job.
While performing the duties of the job, the employee is regularly required to talk or hear. The employee frequently is required to stand, walk, use hands to type, handle or feel, and reach with hands and arms.