Perkins Management Services Company

Line Server - Perkins Management At Benedict College

columbia, SC
Part Time to Full Time
Mid Level

Job Title: Line Server – College Cafeteria

Department: Food Services
Reports To: Shift Leader 
Location: Benedict College
Employment Type: Part-Time / Full-Time / Hourly

Job Summary:

The Line Server is responsible for efficiently and courteously serving food to students, faculty, and guests in a college cafeteria setting. This role ensures portion control, food safety, and cleanliness while maintaining a positive and welcoming atmosphere.

Key Responsibilities:

  • Serve food items to customers according to portion guidelines.
  • Maintain cleanliness and organization of serving stations.
  • Ensure food is presented attractively and kept at proper temperatures.
  • Restock food and supplies during service hours.
  • Follow food safety and sanitation procedures.
  • Assist with setup and breakdown of serving areas.
  • Communicate effectively with kitchen staff and supervisors.
  • Provide friendly and responsive customer service.
  • Report any equipment or food quality issues to supervisors.

Qualifications:

  • High school diploma or equivalent preferred.
  • Previous food service experience is a plus but not required.
  • Valid Food Handler’s Certificate (or willingness to obtain upon hire).
  • Ability to follow instructions and work as part of a team.
  • Good communication and interpersonal skills.
  • Basic understanding of food safety and hygiene practices.
  • Ability to work flexible hours including mornings, evenings, and weekends.

Working Conditions:

  • Fast-paced cafeteria environment with high customer volume.
  • Standing for long periods (up to 6–8 hours per shift).
  • Frequent lifting and carrying of food trays and supplies (up to 25 lbs).
  • Exposure to hot food, steam, and kitchen equipment.
  • May work in varying temperatures (hot serving lines, cold storage areas).
  • Noise levels may be moderate to high during peak meal times.

Job Exposure:

  • Physical Exposure: Heat, cold, steam, and sharp utensils.
  • Chemical Exposure: Cleaning agents and sanitizers.
  • Social Exposure: Regular interaction with students, faculty, and staff.
  • Health & Safety Exposure: Must adhere to food safety and sanitation standards to prevent contamination and ensure compliance with health regulations.

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