Food Service Programs

Please refer to the Packing List on page 12 of the Student Handbook for clothing and shoe requirements.

Students in the Dishwasher and Host training programs will also learn the server assistant role.


Dishwashers clean utensils and equipment used in the kitchen or restaurant by operating the dishwashing machine or washing items by hand. The dishwasher also completes general cleaning duties and storing food and non-food supplies.

Duties and Responsibilities:

  • Wash dishes, utensils, tools, pots and equipment
  • Assemble and operate dishwashing equipment
  • Unload and store clean pots, dishes and utensils (this requires some heavy lifting)
  • Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures
  • Empty trash containers as required
  • Maintain assigned work station in a safe and sanitary condition
  • Maintain hygienic behavior compliant with food service safety standards

Server Assistant

Assist servers and hosts in serving the guests and preparing for the next guests.

Duties and Responsibilities:

  • Ability to remove dirty dishes, clean and reset table in a timely manner
  • Arrange table set-up based on guest numbers
  • Empty trash
  • Bring clean glassware tothe bar area
  • Fill ice bins
  • Bring out the linen
  • Fold napkins
  • Polish silver and glassware
  • Clean surrounding areas
  • Maintain proper dining experience: delivering items, fulfilling customer needs, offering desserts and drinks, removing dishes and refilling beverages
  • Must maintain hygienic behavior compliant with food service safety standards


A host is the first employee with whom the guest interacts. Guests receive their first impression of the establishment by their exchange with the host. This person is a personal representative of the service and overall hospitality of the restaurant and the staff.

Duties and Responsibilities:

  • Greet guests as soon as they walk through the door, and again when they exit
  • Monitor the dining sections of the restaurant
  • Estimate accurate wait times for guests
  • Move tables together to accommodate parties
  • Seat guests based on rotation of tables, servers, or sections
  • Escort guests to their table and engage them in conversation
  • Be friendly to all guests and accommodate their needs throughout their entire visit
  • Answer the telephone and articulate clearly when speaking
  • Must maintain hygienic behavior compliant with food service safety standards
  • Be highly knowledgeable of the menu
  • At times, assist the server assistant in cleaning dirty table tops, chairs, booths and surrounding area as parties depart
  • Reset and arrange tabletop
  • Inspect, clean and restock restrooms
  • Communicate with server and host team to ensure efficient seating, table utilization and customer service
  • Assist servers as needed with food delivery
  • Acknowledge and thank all departing guests

Kitchen Cook

A kitchen cook is an entry-level kitchen position. This person will gain valuable experience that, in time, will prepare him or her to advance to the line cook position. A kitchen cook’s role is to prioritize a prep list and efficiently prepare products for the line by following written recipes within a varying time frame. The kitchen cook must adhere to safety and sanitation procedures and processes at all times throughout the cooking process, including keeping accurate prep records. Kitchen cooks must be self-directed and self-motivated individuals who can work quickly and efficiently to fulfill the needs of the line.

*The Kitchen Cook training program takes place within the kitchen of IU Health Ball Memorial Hospital. Students in this training program are required to obtain vaccinations required by IU Health.

Duties and Responsibilities:

  • Prepares food in the kitchen
  • Cleans, cuts, mixes, blends, chops, dices, slices and prepares food for final cooking
  • Basic food handling and culinary skills
  • Must maintain hygienic behavior compliant with food service safety standards
  • Must use a computer occasionally to check food orders
  • Read recipes to prepare food
  • Utilize various kitchen equipment for food preparation (scale, large mixer, measuring cups, microwave, stove, oven, etc.)
  • Label and store food based on shelf life
  • Utilizes a prep list to determine which foods need to be prepared first based on cook time and need of item