Works under the supervision of the Manager or the Person-in-Charge. Sets-up and maintains assigned station before, during and after meal periods. Keeps serving areas supplied with clean dishware, glasses, silverware, trays and other supplies needed during meals. Monitors serving lines during meals to ensure quality and quantity is suitable to provide for customer demand. Communicates in a timely manner to Supervising Manager or Person-in-Charge concerning food quality and issues of keeping food on the hot and cold food stations abundant during meal periods. Notifies staff responsible for preparing food of needs prior to running out. Monitors serving lines during meals to ensure quality and quantity are suitable to provide for customer demand. Utilizing knowledge of food allergies/intolerances, directs students/guests to safe menued items and food storage areas such as refrigeration, freezer, and dry storage. Informs students/guests on foods to avoid by knowing the menu items and the ingredient listings or by referring them to the person in charge. Maintains safe area by displaying wet floor signs and promptly responding to spills and breakages. Cleans and sanitizes surface areas including but not limited to walls, cabinets, countertops, shelving, refrigeration and freezer units. Keeps all storage areas organized and clean. Leaves work stations clean and re-stocked. Accurately fills out sanitation and temperature logs and food service records as required. Informs person in charge when corrective action is needed. Follows sanitation standards in compliance with all regulatory agencies including Harvard Environmental Health and Safety regulations. Recycles per policy and procedure, empties trash and cleans receptacles. Reports malfunctioning equipment to management or person in charge. Complies with State of Massachusetts and Dining Services'