Restaurant Line Server

Line Server (Hospital Food Service and other line service)

Position Summary

The Line Server is responsible for serving food to customers, patients, visitors, and staff in a hospital food service environment or other businesses. This role ensures accurate portioning, excellent customer service, food safety compliance, and efficient operation of serving stations. The Line Server works closely with kitchen, production, and dietary teams to provide high-quality meals while maintaining cleanliness, sanitation, and service standards.

Key Responsibilities

• Serve food to customers, patients, visitors, and hospital staff in a courteous, professional, and efficient manner.
• Accurately portion and present menu items according to established serving guidelines and dietary requirements.
• Maintain food quality, temperature, appearance, and freshness throughout meal service periods.
• Set up, stock, and replenish serving lines, hot bars, salad stations, grab-and-go displays, and beverage areas.
• Verify meal selections and dietary restrictions when serving patients and customers as required.
• Assist customers with menu questions and provide information regarding ingredients, allergens, and meal options.
• Monitor food levels and communicate replenishment needs to kitchen and production staff.
• Follow all food safety, sanitation, infection control, and health department regulations.
• Ensure serving stations, counters, utensils, and equipment remain clean, sanitized, and organized throughout shifts.
• Assist with packaging and preparation of meals for delivery, patient trays, retail sales, and special events.
• Maintain accurate records related to meal counts, temperatures, and service requirements as directed.
• Support cash handling and point-of-sale transactions when assigned.
• Assist with receiving, stocking, and rotating food and supply inventory following FIFO (First In, First Out) procedures.
• Respond promptly and professionally to customer concerns and service issues.
• Work collaboratively with dietary, kitchen, production, and management teams to ensure smooth daily operations.
• Assist with opening, closing, and cleaning duties at the end of meal service periods.

Qualifications

• High school diploma or equivalent preferred.
• Previous food service, cafeteria, restaurant, hospital, or customer service experience preferred.
• Knowledge of food safety, sanitation, and proper food handling practices.
• Ability to follow portion control guidelines and dietary service procedures.
• Strong customer service and communication skills.
• Ability to work efficiently in a fast-paced environment.
• Ability to stand for extended periods and perform repetitive tasks.
• Food Handler's Card or ServSafe certification preferred or obtainable within the required timeframe.

Key Competencies

• Customer Service Excellence
• Food Service Operations
• Food Safety and Sanitation
• Attention to Detail
• Portion Control
• Communication Skills
• Teamwork and Collaboration
• Time Management
• Reliability and Accountability
• Problem Solving

Physical Requirements

• Ability to stand and walk for extended periods during meal service.
• Ability to lift, carry, and move up to 30 pounds.
• Ability to work in kitchen, cafeteria, and food production environments with varying temperatures.
• Ability to bend, reach, push, and pull food carts, supplies, and equipment as needed.

Work Environment

• Hospital cafeteria, patient dining services, retail food stations, and food production areas.
• Frequent interaction with patients, visitors, healthcare staff, and team members.
• Fast-paced environment requiring attention to customer service, dietary accuracy, and food safety standards.