Must have a valid Food Service Worker Permit or obtain a temporary (FSWP) no later than the first day of employment and obtain a a permanent FSWP at next available class. Must have the ability to lift up to 50lbs and pull fully loaded meal carts and stand for entire shift* Core duties: 1. Prepares all work areas for operation, per task assignment including filling bucket with sanitizing solution, and a clean wiping cloth. Maintain sanitizer strength throughout shift. Change as needed. 2. Set-up area including utensils, restock, clean and organize assigned area maintaining cleanliness throughout the shift. 3. Produces and maintains attractive, appetizing and quality food and beverage products. 4. Utilizes leftovers, using the first in, first out method. 5. Follows menu cycle, proper portions and standardized recipes preparing food items in batch production. 6. Provides quality services to result in customer/patient satisfaction. 7. Greets customers, politely asks for order and efficiently serves customer. 8. Remains focused on the customer and service throughout the encounter. 9. Is knowledgeable about food ingredients and allergens; asks cook or manager if unsure. 10. Addresses customer complaints in a polite professional manner. Seeks management assistance when needed. 11. Removes trash from service areas promptly. 12. Cleans spills promptly and post appropriate caution signage. 13. Merchandises area through: Clean, uncluttered, attractive and orderly arrangement of work area. 14. Ensures that all activities meet sanitation, safety and quality control guidelines set forth by departmental policies. 15. Proper use of cleaning chemicals. 16. Documents refrigerator, dish machine or other equipment temperatures as assigned 17. Alerts facilities and management of malfunctioning equipment. 18. Properly operates, cleans and stores equipment in assigned area. 19. Properly cleans and sanitizes work surfaces throughout scheduled shift. 20. Properly stores and labels food items and chemicals.