Under the direct supervision of food service management, performs basic food service functions, including preparation/serving of food items, stocking of supplies, cashiering and catering special events. Work situations are routine and regularly recurring, requiring an ability to perform basic arithmetic calculations and understand commonly used procedures and work methods. Communication skills are employed to interact with supervisor, co-workers, and customers. Responsible for maintaining required health codes, customer satisfaction and accurate work results that are noticeable by the customer (i.e., food quality, wholesomeness, presentation, merchandising, portion control and maintenance of departmental food standards).