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Posted: Tuesday, July 11, 2017 5:18 PM


Assumes responsibility for preparing and serving attractive, quality foods in an atmosphere of efficiency, cleanliness, cooperation, and friendliness and in a manner that maintains food safety and sanitation requirements. Practices standards of personal appearance and grooming as determined by foodservice policy. Performs assigned tasks from a minimum of three of the four following categories of duties as well as other duties assigned by Foodservice Manager. Must be present at work.



1. Completes assigned breakfast and lunch preparation tasks in designated work areas.

2. Follows standardized recipes and reports discrepancies to Foodservice Manager.

3. Operates foodservice equipment in a safe and efficient manner.

4. Maintains a clean and orderly work station.

5. Takes food temperatures as required and records readings on the appropriate forms.

6. Maintains record of foods prepared, used, leftover and discarded and records information on the appropriate forms.

7. Follows standards of food safety in preparing and storing foods. Dates new items received and rotates existing stock to insure it is used first.

8. Assists Foodservice Manager in receiving food and supply deliveries.

9. Assists Foodservice Manager in organizing food and supplies on carts for future use.

10. Cleans and sanitizes work areas and equipment used in completion of duties.

11. Assists in conducting food, supply, and equipment inventories.


1. Arranges and organizes assigned service area per approved diagrams, procedures or directions.

2. Serves correct portions of food in specified dishes using standardized portion utensils.

3. Monitors self-service areas and replenishes food and supplies as required.

4. Follows standards to check temperatures of foods and equipment.

5. Practices approved standards of customer service – speaking and smiling to customers and answering or referring their questions.

6. Reports student discipline problems to the Foodservice Manager or to the appropriate school staff member.

7. Cleans and sanitizes assigned service areas before, during, and after meal service.


1. Reviews menu meal combinations daily with Foodservice Manager.

2. Examines students’ selections to determine if meal components meet meal pattern requirements for the "Offer vs. Serve" provision.

3. Operates point of sale cash register or computer terminal per standardized procedures.

4. Collects meal payments and makes change as required.

5. Practices approved standards of customer service – speaking and smiling to customers and answering or referring their questions.

6. Completes point of sale daily reports at end of meal service.

7. Counts and organizes change fund bank.


1. Washes, rinses, and sanitizes small equipment at the three-compartment sink using approved procedures.

2. Sweeps and mops assigned work and storage areas in kitchen and in service areas.

3. Cleans and sanitizes dining room tables and chairs between meal service periods and after meal service ends.

4. Removes trash from assigned work areas in kitchen, service areas, and dining room and takes it to the appropriate receptacles.

5. Completes special cleaning projects assigned by the Foodservice Manager.

6. Assists with placement of food and supply deliveries in the appropriate storage locations.


1. Adaptability - Adapts to changes in the work environment.

2. Attendance/Punctuality - Is consistently at work and on time.

3. Customer Service - Responds promptly to customer needs. Responds to requests for service and assistance; meets commitments.

4. Dependability - Follows instructions, responds to management direction; takes responsibility for own actions; Completes tasks on time or notifies appropriate person.

5. Diversity - Shows respect and sensitivity for cultural differences.

6. Ethics - Treats people with respect; works with integrity and ethically; maintains strictest confidentiality.

7. Initiative - Asks for and offers help when needed.

8. Interpersonal - Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to others' ideas and tries new things.

9. Organizational Support - Follows policies and procedures; supports organization's goals and values.

10. Professionalism - Approaches others in a tactful manner; reacts well under pressure; treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions.

11. Quality - Demonstrates accuracy and thoroughness.

12. Quantity - Meets productivity standards.

13. Safety and Security - Observes safety and security procedures.

14. Team Work - Gives and welcomes feedback.

15. Technical Skills - Assesses own strengths and weaknesses; strives to continuously build knowledge and skills.

16. Written Communication - Writes clearly and informatively.




To perform this job successfully, an individual must be able to satisfactorily perform the essential duties in a minimum of three of the four categories as evaluated in a performance review. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience.


Reads and comprehends simple instructions, short correspondence, and product labels. Must be able to write simple correspondence and to speak effectively to customers, supervisors, and other employees of the organization.


Performs simple, three-digit mathematical calculations using addition, subtraction, multiplication, or division. Performs these calculations related to units of United States currency, weight, and volume measurements, and basic counting.


Must be able to open and respond to email on the district system. Must be able to access, sign in, and out on time keeping system.


Food safety training.


While performing the duties of this job, an individual must be able to perform the following activities without restrictions: handle food; handle detergents and other cleaning solutions; place hands in water of varying temperatures using approved protective measures; regularly lift and position materials weighing up to 50 pounds; sustain walking and standing on hard and sometimes slippery or uneven surfaces; occasionally push, pull, stoop, and/or bend; exhibit manual dexterity; and move quickly and efficiently.


While performing the duties of this job, an individual is regularly, but not constantly, exposed to conditions typical in a foodservice environment. These conditions include heat generated from cooking equipment; refrigerator and freezer temperatures; noise produced from equipment and from large groups of customers; aromas from chemical characteristics of cleaning solutions; and risk of cuts, burns, and electrical shock from failure to follow safety procedures in the operation and cleaning of foodservice equipment.

• Location: Indiana, Indianapolis

• Post ID: 26999828 indianapolis is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2017