JOB SUMMARY:

This is a general food service work position involving the preparation, presentation and serving of food. Maintains sanitation standards in the preparation, storage, serving and dining areas.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Additional duties may be assigned.

1. Prepares basic food items according to daily production record.
2. Ensures proper food preparation by utilizing approved food recipes in following prescribed production methods and standards.
3. Ensure standard portion control and maintain proper serving temperatures (hot food hot, cold food, cold).
4. Follows procedures for the proper set up and break down of cafeteria service lines.
5. Represents department and district in a courteous, efficient, and friendly manner in all customer/employee interactions.
6. Follows principles of sanitation and safety in handling food and equipment.
7. Maintains work areas, equipment, and dining facilities in a clean and presentable manner.
8. Serves customers food and beverages quickly in proper portion with a courteous manner.
9. Ability to interact with customers in order to ensure customer satisfaction.
10. Ability to interact with CO-workers in order to assure compliance with department standards and maintain inventory and cash control procedures.
11. Ability to reach, bend, stoop, lift, wipe, push, and pull.
12. Must have ability to observe in order to ensure proper food presentation and standard portion control.
13. Must have sufficient mobility to perform assigned tasks within production and service time frames established by Director of Food Service.
14. Must meet State and Local health requirements for food handlers.
15. Ability to lift and carry items weighing up to 50 pounds occasionally and 10 – 30 pounds regularly.
16. Must be able to operate equipment for production and service.
17. Receives, maintains, and stores product inventory in a sanitary and orderly fashion.
18. Removal of trash and maintaining clean floors in kitchen and dining area.
19. Frequent immersion of hands in water.
20. Maintains proper usage and storage of chemicals.
21. Operate and maintain equipment according to sanitary standards.
22. Care and cleanliness of kitchens, bakery, equipment, pot washing areas, walk-ins, storage areas, and wash rooms.
23. Replenish condiments, beverages, and general supplies while maintain cleanliness of area.
24. Ability to perform arithmetic operations involving all United States monetary units (add, subtract, multiply, and divide).
25. Identify meal components for a reimbursable meal.

EQUIPMENT USED IN PERFORMANCE OF RESPONSIBILITIES:

1. Mop, wash cloths, bucket and broom
2. Pot and pan sink
3. Dish racks, food carts
4. Steam kettles
5. Stove, ovens, and microwave ovens
6. Slices, Buffalo chopper, food processor, hand and stand mixers
7. Coffee brewers and urns
8. Jet spray beverage machines
9. Steamables and food stands
10. Fryer
11. Scales
12. Holding cabinets
13. Kitchen utensils and small equipment
14. Pens/pencils

EDCUCATION AND/OR EXPERIENCE:

1. Volume feeding or Food Service experience preferred.

OTHER SKILLS AND ABILITIES:

1. Free from communicable disease.
2. Able to follow oral and written directions.
3. Able to work without direct supervision.
4. Able to perform all assigned responsibilities within a time frame.