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Food Service Worker (Restaurants)

Food Service Worker is a broad restaurant role category covering back-of-house support (prep, dish, cleaning), line support, and simple counter/dining tasks (role-dependent). The job is seasonal in many locations and often follows peak demand cycles. CV is required for review.

CV is mandatory: candidates without a CV are not reviewed.
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Sector: Food Service (Restaurants) Typical route: H-2B Work type: Seasonal Last updated:

This page is a role overview (not a job offer). Exact location, shift pattern, start date, accommodation, and pay are defined by the hiring employer and site policy.

Role snapshot (what to expect)

Restaurant teams run on timing. A food service worker is the person who protects flow during rush hours: keeping stations stocked, keeping dishes moving, maintaining sanitation, and supporting cooks and servers so the guest experience stays stable.

  • Fast pace: peak service hours are intense (lunch/dinner windows).
  • Station work: you are assigned to a zone (dish, prep, line support, counter, dining support).
  • Cleanliness is production: sanitation and food safety are core duties, not “extra tasks”.
  • Shift reality: evenings, weekends, and holidays are common in many restaurants.

Typical tasks (by station)

Dish & wash
Operate dish area, sort/return items, keep sanitizing flow stable, handle trash safely.
Prep support
Basic prep (washing, portioning), labeling, stocking, maintaining a clean prep zone.
Line support
Refill containers, run items, keep stations organized, support rush-hour resets.
Dining/counter support
Simple service tasks (role-dependent): trays, drinks, tables, basic guest direction.

Work conditions in the USA (restaurant reality)

  • Standing most of the shift and frequent movement between stations.
  • Heat / steam near kitchens; wet floors near dish areas — safety focus is mandatory.
  • Uniform/PPE can include apron, non-slip shoes, gloves, hair restraint (site-dependent).
  • Rush windows require speed + accuracy, especially for sanitation and restocking.
Practical note: many sites use checklists (closing sanitation, restock lists). Following the checklist is a key performance signal.

Next steps

  1. Create/upload your CV and confirm your contact details.
  2. We check station fit (dish/prep/line/counter) and shift readiness.
  3. If shortlisted, you proceed to employer screening and documentation steps.
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Detailed requirements (what employers actually check)

Hard requirements

  • English CV with dates, locations, and recent work history.
  • Reliability: consistent attendance, on-time start, stable communication.
  • Food safety discipline: handwashing routines, clean surfaces, correct chemical handling (site rules).
  • Shift availability: evenings/weekends are common; confirm your real availability.
  • Physical readiness: standing, lifting trays/boxes (role-dependent), repetitive motion.
Reality screening: employers often test whether you can keep pace without losing hygiene discipline. The job is not complicated, but it is demanding in consistency.

Soft skills that matter

  1. Calm under pressure during rush windows.
  2. Station ownership: you keep your zone clean, stocked, and predictable.
  3. Team communication: short, clear messages; ask if unsure.
  4. Safety mindset: non-slip awareness, hot surfaces, sharp tools, chemical labels.

Some sites require local food-handler training/cards (location-dependent). Employers may provide onboarding steps.

Gross pay (benchmarks) + how wages are set for H-2B

Restaurant pay varies by state/city, restaurant type, and station. For H-2B roles, the wage offered in the job order is tied to local wage rules and prevailing wage processes. The figures below are gross benchmarks used for planning and comparison (not a guaranteed offer).

BLS group median (gross, hourly)
$14.92/hr
Benchmark lower–upper (gross, hourly)
$10.88 – $19.65
Common hiring band (gross, hourly)
$13.00 – $18.00

Tips (role-dependent)

  • Some food service roles are non-tipped (dish, prep, back-of-house support).
  • Some roles can be tipped (for example, certain front-of-house positions).
  • Tip rules depend on employer and location; some jurisdictions require higher base cash wages for tipped workers than the federal floor.
Important (H-2B wage baseline): the wage rate in the job order must be at least the highest of the applicable prevailing wage or the applicable federal/state/local minimum wage for the occupation in the area of intended employment.

Always verify the exact hourly rate, pay method, and any tip policy in the employer’s job order/contract.

Short candidate portrait (who succeeds)

The strongest food service workers are reliable under repetition, fast without shortcuts, and serious about hygiene. They can handle rush hours, follow checklists, and keep their station stable even when the restaurant is busy.

  • Consistency: same quality across a full shift.
  • Clean-as-you-go: sanitation is continuous, not end-of-day only.
  • Speed with safety: non-slip awareness, hot surfaces, and chemical labels.
  • Team rhythm: you support cooks/servers by keeping flow predictable.

Apply correctly (reduce screening delays)

  1. Upload your English CV (dates + locations included).
  2. Write which station you can do: dish, prep, line support, counter/dining support.
  3. State your shift availability clearly (evenings/weekends if possible).
  4. Answer calls/messages promptly after applying.
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FAQ (Food Service Worker — USA)

Is this role always customer-facing?
No. Many food service workers are back-of-house (dish, prep, line support). Customer-facing tasks depend on the restaurant and station assignment.
Do I need restaurant experience?
Not always. Employers often train entry-level candidates, but you must handle pace, hygiene rules, and standing work reliably.
Are housing and meals included?
It depends on the employer and location. Some seasonal employers help arrange accommodation; others do not. Confirm in writing before travel.
What English level is required?
You need enough English to follow safety instructions and basic station tasks. Stronger English helps if the role includes guest interaction.
Can I apply without a CV?
No. This category requires a CV for screening. Upload your CV first to be considered.

Related roles in Food Service (Restaurants)

Use these internal links to compare similar roles before applying.

Visa & authorization disclaimer: Any U.S. work authorization path (e.g., H-2A, H-2B, EB-3) depends on the hiring employer, eligibility and official procedures. This page is informational and not legal advice.