Part-time Food Service Worker I

Position ID: 39834
East Georgia State College
Auxiliary Services
Auxiliary Services
Branch Campus: 
Position Description
New Position?: 
Job Class: 
Food Service Worker I
Job Description: 
Position Title Food Service Worker I
Job Description Summary

This is a manual and semi-skilled position involving a variety of food service duties in dining hall, kitchens and coffee shop. Work involves responsibility for limited supervision over food service workers (students and temporary staff) engaged in serving foods, cleaning facilities, and preparing serving line meals. Position also requires preparing beverages and food items as well as assisting other food service workers in such tasks as cleaning and paring vegetables, washing dishes serving from a serving line, cleaning tables, and sweeping and mopping floors. Employees are responsible not only for neatness and cleanliness in preparing, handling and serving food, but for serving patrons in a pleasant and courteous manner. Work may also include preparing meats and vegetables using skill in frying, grilling and sautéing as well as consulting with supervisor to determine best methods of preparation for individual food items. Must maintain highest standards of safety and sanitation in assigned areas and have knowledge regarding care and use of standard cooking equipment such as: mixing machines, steam cookers, toasters, food choppers, coolers, freezers, baking ovens and stoves. Operation of coffee grinders, coffee makers, espresso machines, etc. may be required. Additionally, position requires operating a point-of-sale system, including accepting payment and returning accurate change or meal ticket receipts in payment of bills, purchases and admission to events or other services. Other requirements include checking food trays and determining food cost as well as reconciling cash and credit slips on hand against reports and assisting other areas in dining hall and/or retail operations. Work may include preparing deposits, receiving and maintaining inventory of supplies (ingredients, prepackaged food items, cups, lids, napkins, etc.). A standard of excellence is required in providing fast, courteous and professional customer service, thereby promoting the interest and mission of EGSC Dining Services. Employee must have the ability to multi-task and remain professional while under pressure. Position requires performance of additional duties as assigned.

Major Duties

• Greets customers and provides quick, friendly, and personal, yet professional, service
• Prepares menu items using item standard recipes and measurements
• Maintains the highest level of standards for all product preparation and presentation
• Follows health, safety, and sanitation guidelines for all products and equipment
• Generates customer satisfaction by responding appropriately to customer concerns
• Accurately processes transactions through the point-of-sale system and counts back change to customers
• Follows all cash management policies and procedures to ensure accountability of funds
• Sells and serves baked goods and miscellaneous items to customers
• Answers telephone in a friendly manner, using a professional greeting
• Adheres to appropriate uniform standards of dress and behavior in the workplace
• Follows standards for merchandising, stocking, rotating, storing, and recording products and inventory
• Opens and closes, following a checklist
• Performs assigned cleaning tasks in accordance with cleaning standards
• Communicates with supervisor to solve problems and improve quality and service

Knowledge Required by the Position

• Ability to operate food preparation equipment, including, but not limited to:
o Mixing Machines
o Steam cookers
o Toasters/Toaster Oven
o Food Choppers
o Slicers
o Coolers
o Freezer
o Baking ovens
o Stoves
o Coffee Grinder
o Coffee Maker
o Espresso Maker
o Milk Frothier
o Smoothie Maker
o Microwave
• Knowledge of food safety and safe food handling practices
• Ability to operate point-of-sale system
• Ability to maintain balanced cash drawer and prepare deposits
• Ability to maintain stock of ingredients and supplies
• Must be proficient with knife skills
• Able to follow recipes in English
• Ability to work under pressure in fast paced environment
• Must be organized and a problem solver

Supervisory Controls

The Director of Dining Operations Services and Café Supervisor assign work in terms of general instructions


Guidelines include the college catalog, the faculty and staff handbook, and University System of Georgia rules and regulations, as well as rules and regulations related to the storage, handling, preparation, and service of food and beverage items. These guidelines require judgment, selection and interpretation in application.

Complexity/Scope of Work

• The work consists of multiple tasks of varying degrees of complexity, some of which require the use of knives, appliances with blades, and appliances that generate high levels of heat and steam.
• The position requires the ability to multi-task in an environment where customer impatience may add to employee pressure.


• Contacts are students, faculty, staff, and members of the general public.

Physical Demands

• The work is typically performed during standard daytime hours. Availability to work nights and weekends may be required.
• The work involves walking, lifting, bending, stretching, and stooping.
• The work involves the operation of food and beverage preparation equipment.
• The work is performed in a small food preparation area inside a building.
• Some heavy lifting and cleaning required.

Supervisory and Management Responsibility

May supervise or help train (student workers and temporary staff)

Minimum Qualifications

• High school diploma or GED
• Food/beverage preparation and service preferred.

Preferred Qualifications

• Completion of a vocational training course in food preparations and service; and or experience in large-scale institutional or commercial cooking
• This includes some supervisory experience; or and equivalent combination of training and experience

Application Procedure: 
Please see the below "Institution Employment Link" to view a complete job description, create an application, and apply for the position.
Institution Employment Link:
CIP Discipline Code: 
Food Services (Admin code)
Degree Levels: 
High School/GED
Position Type: 
Application Deadline: 
Position Starting Date: 
Recruitment Data
Vacancy Status: 

The hiring institution advertising this vacant position is responsible for the application, hiring procedures and content within this advertisement.  Please contact the institution for questions concerning this vacant position.

University System of Georgia
Applicant Clearinghouse
119 Holmes-Hunter Academic Building
The University of Georgia
Athens, Georgia 30602

Phone: (706) 542-7817
Fax: (706) 542-2822


Janyce Dawkins, Director

Kristopher Stevens, Associate Director

Clare Norins, Assistant Director

Kieran Morrow, Assistant Director

Sheila C England, System Coordinator