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Food Service Worker
Career Insights for Busser / Banquet Worker / Cafeteria Attendant
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Scorecard
Based on New Mexico data
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What they do
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.
$30,217 / year median in New Mexico
+6% projected growth
Job Description
$23.96
Per Hour DOE (Depends on Experience)
Position range in Eastern Region $13.07 - $17.62 Per hour Food Service Worker
SOUTHERN FOODSERVICE MGMT
Occupation:
Cooks, Institution and Cafeteria
Location:
Artesia, NM - 88210
Job Type:
Regular, Full Time (30 Hours or More), Permanent Employment
Posted:
09/02/2026
Positions available: 3
Source:
New Mexico Jobs
Web Site:
New Mexico Jobs
Onsite /
Remote:
Work onsite all of the time
Updated:
09/04/2026
Expires:
11/05/2026
Job #: 961774
Job Requirements and Properties
Help for Job Requirements and Properties. Opens a new window. Work Onsite
Full Time Schedule
Full Time Job Type
Regular Duration
Permanent Employment Public Transit
Available Benefits
Job Description
Help for Job Description. Opens a new window.
Veterans Preference:
The Jobs for Veterans Act mandates priority of service to veterans seeking employment and training opportunities. To ensure compliance with this law, this job posting will be available only to veterans for the first 24 hours. After this period, the job will be released to all job seekers.
Description Southern Foodservice Management, a national contact food service company, is now looking to hire a qualified Foodservice Worker for our FLETC Artesia location in Artesia New Mexico. We are looking for individuals who are committed to providing the best possible dining experience with a positive and respectful work environment. The pay range $18.46 plus $5.50 per hour health and welfare.
The shifts are either early morning, day or afternoon, evening, night or overnight.
This is 7 days a week operation- 40 hours a week Sunday through Saturday. Duties and Responsibilities Responsible for preparation work of menu items as assigned by Supervisor including but not limited to slicing, dicing, chopping, cutting, rolling, mixing, washing, rinsing, panning, etc.
Responsible for efficiently and proficiently serving customers on the serving lines during meal service times. Must maintain proper flow rate of customers as prescribed by Management.
Responsible for maintaining proper food safety and handling techniques per applicable food code and HACCP standards.
Responsible for following and enforcing proper safety procedures to ensure a safe working environment.
Conduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conduct.
Must follow direction of Supervisor or QC in carrying out duties and procedures assigned. During Preparation, Service and After the Meal Preparation of food products should be according to the daily menu's recipes, not to be over salted, properly cooked and garnishing all products on serving line.
Cooking of simple required meal items according to the daily menu or other required menu items.
Check temperatures for required ranges, ensuring they are properly cooked and set out products for the meal service.
Ensuring that the station they're assigned to is presentable for opening and that all items have the proper utensils and that their area is clean and stocked. Cleaning Assignment Must maintain cleanliness and appearance of service line and areas during meal periods wiping up spills and maintaining a clean and neat appearance.
Clear service lines and thoroughly clean service lines and areas after meal service.
Perform other cleaning tasks assigned by Lead Cook, Shift Leader or Management. Other Duties and Tasks All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any "Job" or "Position" assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility. #
INDSJ Requirements Physical Requirements Strength:
Lift up to 50lbs
Posture:
Standing 50%, Walking 50%
Movement of objects: Frequent
Heavy Lifting, Heavy Carrying, Pushing, Pulling
Climbing or Balancing:
Occasional
Stooping:
Frequent
Reaching:
Frequent
Handling:
Frequent
Talking/Hearing:
Frequent
Seeing:
Frequent
Temperature Variation:
Frequent