Guide
October 23, 2025, 11:55pm
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Food Service Worker Employer: AVI FoodsystemsLocation: Greenfield, IN, USPay: Competitive (not specified)Type: Full-time
What You’ll Do
Assist in preparation of hot and cold foods and store items following temperature/safety rules.
Set up service stations (entrées, soups, salads, breads, condiments, utensils).
Serve and interact with guests using friendly guest-service procedures (smile, eye contact, greeting).
Clean and sanitize workstations and equipment per client and regulatory guidelines.
Maintain a fast pace and multitask across prep, service, and cleanup duties.
Why It Stands Out
Family-oriented culture with strong training and growth opportunities.
Competitive compensation plus health, dental, vision, and life insurance for full-time team members.
401(k) with a generous company match and paid vacations/holidays.
Potential Trade-offs
Qualifications / Requirements
Previous food service experience preferred.
Strong work ethic and ability to multitask.
Clear, professional communication and teamwork skills.
Maintain professional relationships with team members, vendors, supervisors, and clients.
Perks / Benefits
Health, dental, vision, and life insurance.
401(k) with company match.
Paid vacations and holidays.
Training, growth opportunities, and a family-style workplace culture.
Here is the link to view more job details or apply.
Would you take this job? — How comfortable are you working in a fast-paced kitchen environment with rotating duties?
Did this at a hospital — label soups with times, keep thermometers; “temperature/safety rules” get checked, rush hours hit hard.
I’d take it if the line is organized — my best trick for “set up service stations” is using shallow pans and swapping them on a timer so hot foods recover heat and cold wells stay under 41°, which keeps you in temp without overcooking. Small caveat, @OP : “competitive” can be vague, so pin down the hourly and if they comp a meal.
In a campus café, pre-portioning cold toppings in deli cups and parking a speed rack behind the line meant we could reset stations in 30 seconds; clip a timer to the sneeze guard to remind swaps and handwash cycles, and stick a “41°F cold / 135°F hot” note at eye level. @alexander37 ’s shallow-pan approach pairs great with this, but it’s rough if there’s no dish support during lunch — ask about staffing for peak hours.
At a museum café, ‘temperature/safety rules’ clicked with day dots and a probe thermometer; tough without spare pans.