Summary: With supervision, provides high quality customer service to students, staff, and guests during meals. Essential Functions: * Prepares dining room area, tables and chairs for regularly scheduled meals and special events. * Serves food in both the main dining room and the satellite pantries. * Maintains condiments and supplies for table use in all dining rooms and pantries. * Cleans and sanitizes dining areas and pantries including tables, chairs, floors, appliances, equipment, dishes and windows, etc. * Prepares special diets and mechanically altered foods. * Records attendance of students for all meals. * Ensures proper sanitation procedures are followed. * Prepares fruits, vegetables, and salads as needed. Marginal Functions: * Prepares food carts for satellite dining areas and classrooms. * Performs additional duties as assigned. CONDITIONS : Equipment Used: Coffee pots, juice machines, microwave ovens, brooms, mops, food carts, food processor, steamer, steam table, and soup warmers. Performance Standard: Must assure 100% accuracy in following prescribed diets, food safety and sanitation conditions of work areas. Work Environment: Work is conducted in a tile-floored dining area with a high noise level, crowded work spaces, and 70-80 degree room temperature. Work Schedule: 40 hours per week, Monday through Friday from 6am to 2pm. No meal break provided. Additional hours or flextime may be required on an infrequent basis. This position follows an 11 month school schedule. Pay Range: $14.42-$16.87, commensurate with education and experience, in keeping with the Non Exempt Food and Nutrition Services Scale. Experience and Skills: QUALIFICATIONS : * Basic knowledge of food service practices, principles and procedures including table setting, dining room etiquette and health department regulations regarding sanitation. * General knowledge of food portioning principles and practices. * One year related experience required. * Must be at least 18 years of age. * MSB requires its employees to be fully vaccinated against the COVID-19 virus by date of hire, with exceptions for approved medical or religious accommodations, in order to safeguard the health of our students, employees and their families from COVID-19 to the greatest extent possible. After six months in this position, the employee is required to have: * General knowledge of Nutritional Services standards and operating procedures. * General knowledge of prescribed diets and mechanically altered foods.