A Busser, Banquet Worker, or Cafeteria Attendant assists with food service at a restaurant, large banquet hall or cafeteria. Removes used dishes, sets tables with clean dishes and linens, replenishes foods served at food stations or buffet tables, and provides water, coffee or other beverages for patrons.
The Food Service Worker (FSW) supports daily commissary operations by performing a variety of food preparation and service tasks with professionalism, efficiency, and care. Working under the supervision of a kitchen manager or shift lead, the FSW will be assigned specific duties based on daily production needs. Tasks are often time-bound, with target completion times provided to help maintain pace and drive continuous improvement. Success in this role requires a positive attitude, teamwork, attention to detail, and a commitment to maintaining high standards of food safety, cleanliness, and service quality.
PRINCIPAL DUTIES AND RESPONSIBILITIES
Performs accurate portioning of each product, including using their personal judgement to determine if a product is wholesome and safe according to the Illinois Department of Health guidelines, and GMP (Good Manufacturing Practices). Produces accurate quantities of Finished Product, adhering to the exact number needed according to the product tares. Responsible for the sanitation of their station, and the products they are in contact with. Assist the kitchen management team in producing the end goal. Follow directions and show consistent productivity. Other duties and tasks assigned by kitchen management. Abide by sanitary practices for food handling, general cleanliness, and maintenance of kitchen areas. Comply with operational standards, company policies, federal/state/local laws, and ordinances. Adhere to the details of the operation, including all operating standards, food quality standards, service standards, and policies and procedures as outlined in the company handbook. On occasion, they can stay longer to assist in the completion of all jobs. At Delicious Unlimited, developing new skills and doing what it takes to get the job done has a positive impact on our employees and our customers. To meet our commitments, job duties may change, or new ones may be assigned without formal notice.
SKILLS:
Previous kitchen manufacturing experience preferred. Must be able to follow basic safety procedures and precautions due to physical risks. Will be required to pass the Food Sanitation Certification test Demonstrates interpersonal and communication skills, both written and verbal. Basic math and counting skills required. Must be available to work flexible hours.
QUALIFICATIONS
Knowledge of food safety and sanitation regulations is crucial. Basic math skills for inventory and transactions, and proficiency in tools and equipment used in a commissary are also important. Excellent communication (written and verbal), interpersonal skills, time management, organization, and multi-tasking abilities are highly valued for effective teamwork and customer service. Ability to stand for extended periods, lift/carry objects up to 50 lbs with proper technique, and perform repetitive motions in varied temperature conditions are common. Dependability, punctuality, adherence to safety rules, and the ability to work flexible hours (including evenings and weekends) are often expected.
