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NEW MEXICO STATE UNIVERSITY
HUMAN RESOURCES SERVICES
POSITION CLASSIFICATION DESCRIPTION

Position Classification Title: Snack Bar Attendant
Position Classification Code: G4015
Job Family: Auxiliary
Pay Level: 01
Exempt Status: Non-exempt
This description is intended to describe the general nature of the work being performed. It is not intended to be a complete list of specific duties of any particular position. Duties, responsibilities and bargaining unit eligibility may vary based on the specific tasks assigned to the position.
Purpose of Classification:
Assists workers engaged in preparing foods and beverages for one or more food service outlets by cleaning work areas, equipment, and utensils, assisting in food preparation, set up, and service, and collection of garbage and trash. Serves a range of hot and cold food items. May perform cashiering duties.
Standard Duties:
Conveys food and supplies from the main kitchen, bakery, and/or salad preparation area to the serving site either by carrying or by utilizing a motorized cart. Follows prescribed procedures in setting up hot and cold food lines; chooses proper utensils and sets steam line to appropriate temperature for menu items. Mixes ingredients; may slice cold meats, cheeses, and vegetables. May serve a range of hot and cold food items from counters and steam tables; adds relishes and garnishes according to instructions. As needed, replenishes foods, silverware, glassware, dishes, and trays at serving stations; may order and replenish condiments. Cleans and maintains work areas, including floors, facilities, utensils, and equipment; collects and places garbage and trash in designated containers. Washes pots, pans, and other service ware ensuring sanitary handling; organizes and replaces service ware to appropriate location. Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions. Performs miscellaneous job-related duties as assigned.
Knowledge, Skills and Abilities:
Knowledge of supplies, equipment, and/or services ordering and inventory control. Knowledge of food service lines set-up and temperature requirements. Knowledge of food preparation and presentation methods, techniques, and quality standards.
Skilled in providing customer service and communication.
Ability to read and write. Ability to follow routine verbal and written instructions. Ability to understand and follow safety procedures. Ability to safely use cleaning equipment and supplies. Ability to lift and manipulate heavy objects.
Minimum Qualifications:
   Education- None
   Experience- No previous work experience required.
   Equivalency-
   Certifications/License-
   Departmental Requirements-
   Special Requirements-