Duties include customer service, point-of-sale and meal-plan transactions, basic food preparation, stocking and inventory rotation, delivery of food and supplies to approved campus locations, dishwashing, cleaning and sanitation, and assistance with café, catering, and related food-service operations. Safely use knives, ovens, ranges, mixers, slicers, dishwashing equipment, beverage equipment, carts, and other approved food-service tools; complete routine care or basic preventive maintenance only as trained and directed, and report equipment problems promptly.