Essential Duties and Responsibilities

• Setup, ensure and garnish serving line and serve customers expeditiously in a polite and friendly manner.
• Safely operate various types of equipment in the performance of duties.
• Maintain effective relationships with military personnel.
• Plan work assignments and supervise the serving lines to ensure menu items are available at the

meal times.

• Ensure serving lines are replenished as required.
• Keep Kitchen Manager informed as to status of remaining quantities and if quantities are sufficient

to complete meal.

• Garnish food items placed on the serving line.
• Inspect work areas to ensure contractual and other established Navy standards are being met. Read,

understand and follow all safety and cleaning instructions for all the equipment. Maintain high level
cleanliness and sanitation during meals serviced.

• At the end of the meal thoroughly clean the serving line, dessert bar, hot/cold boxes and walls and

floor in serving area.

• Dispose of all trash and garbage after each meal.
• Other duties as assigned by Dining Room Supervisor of Lead Cook.

Supervisory Responsibilities
Assigned employees
Qualifications
Must be able to obtain and maintain the required security clearance as stipulated by the contract.
Within 90 days of employment must be able to obtain Servsafe certification.
Education and Experience
Minimum of one (1) year experience in volume food service operation.
Physical Demands
While performing the essential functions of this job, the employee is required to stand for long periods
of time; ambulate independently; push, bend, balance and pull; lift and/or move up to 25 pounds; have
hand and eye coordination.
Prepared: 12/01/03 Revised: 12/01/03 Reviewed: 02/12/19 Approved by: HR
Reasonable accommodations may be made to enable individuals with disabilities to
perform the essential functions of this job