Line Servers

• Greet students, faculty, staff, and guests in a friendly, courteous, and professional manner.
• Serve food accurately and efficiently according to established portion sizes and menu guidelines.
• Maintain an attractive, clean, and well-stocked serving line throughout meal service.
• Replenish food, beverages, condiments, utensils, and serving supplies as needed.
• Ensure all food is maintained at proper serving temperatures in accordance with food safety standards.
• Follow all food handling, sanitation, and health regulations established by local, state, and federal agencies.
• Assist with preparing serving stations before meal periods and cleaning/breaking down stations after service.
• Keep serving counters, dining areas, and workstations clean and sanitized at all times.
• Assist kitchen staff with basic food preparation when needed.
• Notify supervisors when food supplies or serving items require replenishment.
• Properly label, store, and rotate food items following First-In, First-Out (FIFO) inventory procedures.
• Assist with catered events, special campus functions, and university events as assigned.
• Maintain a positive, team-oriented attitude while supporting coworkers and promoting excellent customer service.
• Perform other duties as assigned to support the daily operations of Dining Services.

• High school diploma or GED preferred.
• Previous food service, cafeteria, restaurant, or hospitality experience is preferred but not required.
• Texas Food Handler Certification (or the ability to obtain certification within the required timeframe) is preferred.
• Strong customer service and interpersonal skills.
• Ability to work effectively in a fast-paced environment.
• Reliable attendance and punctuality.

• Knowledge of food safety and sanitation procedures.
• Ability to provide excellent customer service with professionalism and courtesy.
• Ability to communicate effectively with students, faculty, staff, and visitors.
• Ability to accurately follow serving guidelines and supervisor instructions.
• Strong organizational and time-management skills.
• Ability to work independently and collaboratively as part of a team.
• Ability to adapt to changing priorities during busy meal periods.

• Ability to stand and walk for extended periods.
• Ability to frequently bend, stoop, reach, and lift.
• Ability to lift and carry up to 30 pounds.
• Ability to work in environments with exposure to heat, steam, and refrigerated storage areas.
• Ability to safely operate food service equipment and cleaning tools.

Work is performed in a commercial kitchen and cafeteria environment with exposure to hot food, steam, kitchen equipment, and cleaning chemicals. Evening, weekend, holiday, and special event work may be required based on the University's operational needs.