Description/Job Summary

　　Rolling Hills Food Services, LLC strives to provide excellent service in a timely and professional manner while maintaining a professional environment where respect for each individual is upheld. We are committed to providing cost effective solutions to our customers through our team of trained managers and employees.

　　Title: Server

　　Reports To: Dining Facility Manager / Supervisor / Project Manager / Shift Lead

　　Summary:

　　DFA are responsible for cleaning, timely replenishment, garnishing, and serving of food in accordance with required contract flow rates. DFA are expected to always maintain a customer-oriented attitude and possess a willingness to put the customers' needs first.

　　Primary Responsibilities:

　　Performs tasks and operational work-loads scheduled for the shift.

　　?Additional functions include: washing dishware, silverware, pot and pans and all cleaning & sanitation duties pertaining to floors, walls, and windows.

　　?Replenishing "to-go" items (dining areas) dishware & utensils on serving lines.

　　?Replenishing all breads, crackers, fruits & salad bar requirements.

　　?Ensures proper water temperatures and proper operational methods are maintained in the dishwashing machine throughout the washing period.

　　?Ensures pots & pans are continuously washed, rinsed, cleaned and maintained in a sanitary condition.

　　?Understands and can conduct final rinse checks using chemical test strips.

　　?Ensures compliance with proper handling of sanitized flatware and dishware.

　　?Ensures clean, sanitized dishware and utensils are continually stocked for patron use.

　　?Ensures the dining area is maintained (clean); tables are cleared and available, floors are spill-free, condiments and all served beverages are continuously checked and replenished.

　　?Ensures lunch & break periods conform to company policies.

　　?Reports all accidents to management and/or shift/ work leader immediately.

　　?Continues training and ensures competency for all specific tasks.

　　?Conducts additional duties assigned by Management and/or Shift / Work leader.

　　?Ensures all tasks are conducted in accordance with TB Med 530

　　?Cooperate with Quality Assurance Surveillance and Preventive Medicine inspections.

　　?Any additional duties assigned by shift leader and/ or management.

　　?

　　Additional Responsibilities:

　　Adhere to the RHFS rules and regulations set forth in the employee handbook.

　　Comply with all HACCP standards.

　　Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.

　　Duties may be assigned by the Supervisor, Dining Facility Manager, or Project Manager.

　　Applies basic skills and may develop skills appropriate for the position.

　　Focuses primarily on own area of specialty.

　　Good working knowledge of food preparation. Requires familiarity of kitchen equipment, including but not limited to, knife, forks, measuring utensils, pots, pans, etc.?

　　Physical Demands:

　　May lift and carry up to 50 lbs.

　　Stands and moves within the DFAC for 6 to 8 hours (excluding break and lunch periods)

　　Some bending and squatting.

　　Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.

　　Minimum Hiring Standards:

　　Must be at least 18 years of age at time of pre-employment screening

　　Must be willing to participate in the Company's pre-employment screening process; including drug screen and background investigation and meet Company standards.

　　EOE/M/F/D/V/SO