Semi-skilled individual who works under close supervision. Areas of work responsibility include any of the following: food preparation, dishroom, storeroom, cashiering, and customer service. Responsible for providing food services in a courteous manner with co-workers, students, staff, and faculty.

Responsibilities:
Employees may be required to take off (vacation or temporary layoff) during scheduled operational shutdown periods, such as Christmas, Spring & Summer breaks. Health codes require prescribed uniform, hair covering and good personal hygiene. Meal schedules require extreme attention to promptness and excellent attendance. Meal perquisite is required for all food service employees.

Qualifications:
- Ability to understand basic sanitation requirements related to personal hygiene, food handling and equipment safety and sanitation.
- Skill to interact and communicate positively with other staff and customers
- Ability to listen to directions and follow basic instructions.

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