Cafeteria server job description
Updated March 14, 2024
7 min read
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Example cafeteria server requirements on a job description
Cafeteria server requirements can be divided into technical requirements and required soft skills. The lists below show the most common requirements included in cafeteria server job postings.
Sample cafeteria server requirements
- High school diploma or equivalent
- Ability to operate cash registers and handle cash transactions
- Knowledge of food safety and sanitation regulations
- Ability to stand for extended periods and lift up to 25 pounds
- Availability to work flexible hours, including weekends and holidays
Sample required cafeteria server soft skills
- Excellent communication skills and ability to interact with customers in a friendly manner
- Strong attention to detail and ability to follow instructions
- Ability to work well in a fast-paced environment and handle busy periods calmly
- Team player with a positive attitude and willingness to help colleagues
- Excellent time management skills and ability to prioritize tasks efficiently
Cafeteria server job description example 1
Northern Lights cafeteria server job description
Northern Light Mercy Hospital
Department: Food and Nutrition Services
Position is located: Mercy Fore River
Work Type: Full Time
FTE: 40 Hours Weekly
Work Schedule: No Hours Assigned
Summary:
Under the direct supervision of the Director of Food Services the Cafeteria Supervisor directs and coordinates the day-to-day activities of the Cafeteria and ensures timely, efficient and sanitary service of all food items. This position coordinates with the production staff to promptly meet changing needs, ensures a smooth workflow throughout the cafeteria, and prevents run-out of food items. The Supervisor supports and collaborates with the Director of Food Services and Sous Chef to ensure customer service standards are met and to oversee cafeteria activities. May have on-call responsibility. The incumbent may have access to highly confidential patient, employee and/or Mercy proprietary information, and must handle & protect the information in accordance with hospital & system policies, HIPAA requirements and the highest level of ethical standards. The incumbent is responsible for reporting all security events, potential events, or other security risks to the organization. The incumbent is responsible for participation in and completion of all patient safety initiatives appropriate to the position, and conducts all job responsibilities according to the Mission and Values of Mercy Hospital.
Responsibilities:
1. Production responsibilities at assigned location
• Exercises independent judgment in effectively allocating and delegating work of Cafeteria staff at their assigned shift, with accountability if such delegated work is not accomplished accurately and in a timely manner. Sets priorities for their assigned shifts.
• Participates in and oversees the daily activities related to the service line to ensure timely and efficient daily preparation of food service items.
• Fulfills the function of the Service Assistant as needed. Prepares food items; serves prepared food; cleans equipment, seating and counter areas in a timely manner; stocks paper and dry goods; and prevents run-outs by informing production staff in advance of needs.
• Assist kitchen Supervisor and provides coverage as needed.
• Under the guidance of the Director and Head Chef, coordinates daily activities of the Cafeteria Service Assistants to maximize productivity, quality and customer service standards.
• Assists with adherence to all applicable city, state, and federal safety and sanitation codes.
• Assists with ensuring appropriate levels of cleanliness, portion control standards, food temperatures and other department standards according to established protocols.
• Provides on-the job training for Service Assistants and uses independent judgment in identifying training needs.
• Participates in the hiring process as required and uses independent judgment to recommend hiring decisions.
• Participates in the evaluation procedure by providing input to Director on staff performance as required.
• Communicates effectively and positively to promote professional interactions among all staff.
• Performs all duties of a Service Assistant as required.
2. Planning/Organizing/Scheduling for the assigned location
• Participates in Food Service Quality Assurance and Quality Improvement projects.
• With guidance from the Director and in cooperation with the Sous Chef and Kitchen Supervisor, schedules Cafeteria staff.
• Provides training to new staff, including on-the-job training and provides on-going on-the-job training to all staff.
• In cooperation with the Kitchen Supervisor and Director, schedules and performs monthly Cafeteria staff meetings.
• Assists with tracking and accounting of costs charged from Food Services to other in-hospital accounts.
• Tracks and maintains inventories and par stock of items.Orders as needed through Central Supply.
• Promotes a high level of effective communication with Director and with other Food Services management and staff as needed. Serves as primary communication point between Cafeteria staff, Production, Food Services management and other staff as needed.
• Under the guidance and supervision of the Director, updates the Cafeteria Price Book.
3. Oversight of Staff at assigned location
• Uses independent judgment in providing insight into staff adherence to department policies, customer service standards, teamwork, proper appearance, attendance, job performance, safe food handling and safety issues. Participates in the evaluation process by providing input on the performance of Cafeteria staff.
• Exercises independent judgment in recommending disciplinary actions for staff when required.
• Participates in the interview process of new hires as required and exercises independent judgment in recommending hiring decisions.
• Direct multiple activities to meet deadlines with competing priorities.
• Demonstrates a high level of analytical and problem solving skills to anticipate problems, and identify and implement positive solutions in a fast paced, high volume environment.
• Acts as closing MOD (Manager on Duty) as necessary.
4. Computer and Cash Control Responsibilities at assigned location
• Oversees daily cash control procedures.
• Directs staff in proper cash handling procedures.
• With guidance from the Assistant Manager Food & Beverage and the Executive Chef, instructs staff on proper costing and portion control and oversees daily adherence to these standards.
5. Sanitation and Maintenance of Standards for assigned location
• Regularly participates in in-service training sessions and meetings as required and communicates information back to staff.
• Ensures cleanliness of the Cafeteria area, and correct food temperatures on the serving line.
• Instructs staff on and ensures adherence to all applicable city, state, and federal safety and sanitation codes for food service.
• Reports defective or unsafe equipment or conditions immediately to the Manager on Duty or appropriate authority.
• Takes appropriate steps to ensure a safe and sanitary environment for Cafeteria staff and customers.
6. Performs additional duties as required or assigned.
Competencies and skills:
Essential:
* 5+ years of relative work experience required.
* Behaves with Integrity and Builds Trust: Acts consistently in line with the core values, commitments and rules of conduct. Leads by example and tells the truth. Does what they say they will, when and how they say they will, or communicates an alternate plan.
* Cultivates Respect: Treats others fairly, embraces and values differences, and contributes to a culture of diversity, inclusion, empowerment and cooperation.
* Demonstrates Adaptability: Learns quickly when facing a new problem or unfamiliar task; is flexible in their approach with changing priorities and ambiguity. Manages change effectively and does not give up during adversity. Capable of changing one's behavioral style and/or views in order to attain a goal. Absorbs new information readily and puts it into practice effectively.
* Effectively Communicates: Listens, speaks and writes appropriately, using clear language. Communication methods are fitting to the message(s), audience, and situation and follow-ups are regular and timely. Shows that important (non-) verbal information is absorbed and understood and asks further questions to clarify when necessary. Expresses ideas and views clearly to others and has ability to adjust use of language to the audiences' level.
* Exercises Sound Judgment & Decision Making: Understands and processes complex information, which allows for appropriate and accountable conclusions. Does not react too quickly or slowly. Balances facts, goals, and potential approaches taking the appropriate criteria into account. Makes active decisions and commits oneself by communicating confidently and respectfully.
* Fosters Accountability: Creates and participates in a work environment where people hold themselves and others accountable for processes, results and behaviors. Takes appropriate ownership not only of successes but also mistakes and works to correct them in a timely manner. Demonstrates understanding that we all work as a team and the quality and timeliness of work impacts everyone involved.
* Practices Compassion: Exhibits genuine care for people and is available and ready to help; displays a deep awareness of and strong willingness to relieve the suffering of others.
Credentials:
Education:
Essential:
* High School Diploma/General Educational Development (GED)
Education equivalent experience:
Essential:
* Post-secondary training in culinary arts is preferred.
Working conditions:
Essential:
* Lifting, moving and loading less than 20 pounds.
* Lifting, moving and loading 20 to 30 pounds.
Department: Food and Nutrition Services
Position is located: Mercy Fore River
Work Type: Full Time
FTE: 40 Hours Weekly
Work Schedule: No Hours Assigned
Summary:
Under the direct supervision of the Director of Food Services the Cafeteria Supervisor directs and coordinates the day-to-day activities of the Cafeteria and ensures timely, efficient and sanitary service of all food items. This position coordinates with the production staff to promptly meet changing needs, ensures a smooth workflow throughout the cafeteria, and prevents run-out of food items. The Supervisor supports and collaborates with the Director of Food Services and Sous Chef to ensure customer service standards are met and to oversee cafeteria activities. May have on-call responsibility. The incumbent may have access to highly confidential patient, employee and/or Mercy proprietary information, and must handle & protect the information in accordance with hospital & system policies, HIPAA requirements and the highest level of ethical standards. The incumbent is responsible for reporting all security events, potential events, or other security risks to the organization. The incumbent is responsible for participation in and completion of all patient safety initiatives appropriate to the position, and conducts all job responsibilities according to the Mission and Values of Mercy Hospital.
Responsibilities:
1. Production responsibilities at assigned location
• Exercises independent judgment in effectively allocating and delegating work of Cafeteria staff at their assigned shift, with accountability if such delegated work is not accomplished accurately and in a timely manner. Sets priorities for their assigned shifts.
• Participates in and oversees the daily activities related to the service line to ensure timely and efficient daily preparation of food service items.
• Fulfills the function of the Service Assistant as needed. Prepares food items; serves prepared food; cleans equipment, seating and counter areas in a timely manner; stocks paper and dry goods; and prevents run-outs by informing production staff in advance of needs.
• Assist kitchen Supervisor and provides coverage as needed.
• Under the guidance of the Director and Head Chef, coordinates daily activities of the Cafeteria Service Assistants to maximize productivity, quality and customer service standards.
• Assists with adherence to all applicable city, state, and federal safety and sanitation codes.
• Assists with ensuring appropriate levels of cleanliness, portion control standards, food temperatures and other department standards according to established protocols.
• Provides on-the job training for Service Assistants and uses independent judgment in identifying training needs.
• Participates in the hiring process as required and uses independent judgment to recommend hiring decisions.
• Participates in the evaluation procedure by providing input to Director on staff performance as required.
• Communicates effectively and positively to promote professional interactions among all staff.
• Performs all duties of a Service Assistant as required.
2. Planning/Organizing/Scheduling for the assigned location
• Participates in Food Service Quality Assurance and Quality Improvement projects.
• With guidance from the Director and in cooperation with the Sous Chef and Kitchen Supervisor, schedules Cafeteria staff.
• Provides training to new staff, including on-the-job training and provides on-going on-the-job training to all staff.
• In cooperation with the Kitchen Supervisor and Director, schedules and performs monthly Cafeteria staff meetings.
• Assists with tracking and accounting of costs charged from Food Services to other in-hospital accounts.
• Tracks and maintains inventories and par stock of items.Orders as needed through Central Supply.
• Promotes a high level of effective communication with Director and with other Food Services management and staff as needed. Serves as primary communication point between Cafeteria staff, Production, Food Services management and other staff as needed.
• Under the guidance and supervision of the Director, updates the Cafeteria Price Book.
3. Oversight of Staff at assigned location
• Uses independent judgment in providing insight into staff adherence to department policies, customer service standards, teamwork, proper appearance, attendance, job performance, safe food handling and safety issues. Participates in the evaluation process by providing input on the performance of Cafeteria staff.
• Exercises independent judgment in recommending disciplinary actions for staff when required.
• Participates in the interview process of new hires as required and exercises independent judgment in recommending hiring decisions.
• Direct multiple activities to meet deadlines with competing priorities.
• Demonstrates a high level of analytical and problem solving skills to anticipate problems, and identify and implement positive solutions in a fast paced, high volume environment.
• Acts as closing MOD (Manager on Duty) as necessary.
4. Computer and Cash Control Responsibilities at assigned location
• Oversees daily cash control procedures.
• Directs staff in proper cash handling procedures.
• With guidance from the Assistant Manager Food & Beverage and the Executive Chef, instructs staff on proper costing and portion control and oversees daily adherence to these standards.
5. Sanitation and Maintenance of Standards for assigned location
• Regularly participates in in-service training sessions and meetings as required and communicates information back to staff.
• Ensures cleanliness of the Cafeteria area, and correct food temperatures on the serving line.
• Instructs staff on and ensures adherence to all applicable city, state, and federal safety and sanitation codes for food service.
• Reports defective or unsafe equipment or conditions immediately to the Manager on Duty or appropriate authority.
• Takes appropriate steps to ensure a safe and sanitary environment for Cafeteria staff and customers.
6. Performs additional duties as required or assigned.
Competencies and skills:
Essential:
* 5+ years of relative work experience required.
* Behaves with Integrity and Builds Trust: Acts consistently in line with the core values, commitments and rules of conduct. Leads by example and tells the truth. Does what they say they will, when and how they say they will, or communicates an alternate plan.
* Cultivates Respect: Treats others fairly, embraces and values differences, and contributes to a culture of diversity, inclusion, empowerment and cooperation.
* Demonstrates Adaptability: Learns quickly when facing a new problem or unfamiliar task; is flexible in their approach with changing priorities and ambiguity. Manages change effectively and does not give up during adversity. Capable of changing one's behavioral style and/or views in order to attain a goal. Absorbs new information readily and puts it into practice effectively.
* Effectively Communicates: Listens, speaks and writes appropriately, using clear language. Communication methods are fitting to the message(s), audience, and situation and follow-ups are regular and timely. Shows that important (non-) verbal information is absorbed and understood and asks further questions to clarify when necessary. Expresses ideas and views clearly to others and has ability to adjust use of language to the audiences' level.
* Exercises Sound Judgment & Decision Making: Understands and processes complex information, which allows for appropriate and accountable conclusions. Does not react too quickly or slowly. Balances facts, goals, and potential approaches taking the appropriate criteria into account. Makes active decisions and commits oneself by communicating confidently and respectfully.
* Fosters Accountability: Creates and participates in a work environment where people hold themselves and others accountable for processes, results and behaviors. Takes appropriate ownership not only of successes but also mistakes and works to correct them in a timely manner. Demonstrates understanding that we all work as a team and the quality and timeliness of work impacts everyone involved.
* Practices Compassion: Exhibits genuine care for people and is available and ready to help; displays a deep awareness of and strong willingness to relieve the suffering of others.
Credentials:
Education:
Essential:
* High School Diploma/General Educational Development (GED)
Education equivalent experience:
Essential:
* Post-secondary training in culinary arts is preferred.
Working conditions:
Essential:
* Lifting, moving and loading less than 20 pounds.
* Lifting, moving and loading 20 to 30 pounds.
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Updated March 14, 2024
Updated March 14, 2024