Primary Purpose:

To serve, clean up and maintain standards of operation with positive reinforcement in an orderly and timely manner. 

Qualifications:

Education/Certification:

High School Diploma or GED

Food  Handler's Permit

Special Knowledge/Skills:

• Demonstrate a basic knowledge of food handling and preparation.
• Simple skills, counting, serving portion controlled items, and cleaning abilities.
• Knowledge of equipment, utensils and safety involved in use as required.
• Ability to project a personality conducive with a service-oriented profession.
• Ability to perform simple mathematics.
• Ability to read, write, and speak English.
• Ability to perform moderate lifting.
• Knowledge of Offer vs. Serve

Experience:

None

Major Responsibilities and Duties:

1. Ensures service of quality food items by properly presenting and serving designated food item.
2. Inspects food items delivered to ensure proper quantities of required items have received and/or prepared.
3. Helps to count all food received and to record on food production records.  Inspects food items delivered to ensure proper quantities of required items have been received and/or prepared.
4. Serves correct portion sizes in accordance with food production records
5. Helps keep up with inventory and food supplies.
6. Properly prepares and serves quality food items.
7. Cleans serving area, steam tables, pots, pans, hot carts, milk boxes, refrigeration, and  other equipment on a daily basis.  Maintains work areas, equipment and utensils to ensure the highest standards of sanitation.  Cleans duty station after serving.
8. Takes temperature of food to ensure proper temperature.
9. Completes assigned duties within required time frames.
10. Works in all areas as assigned.
11. Participates in promoting special events when required.
12. Provides feedback to manager to ensure quality food production.

13. Maintains personal appearance and hygiene. Projects a personality conducive with a service-oriented profession.  Wears proper uniform.
14. Attends all employee meetings, workshops, in-service training in order to improve skills and gain knowledge.
15. Learns skills necessary to be a back-up cashier when the manager is out.
16. Performs other duties as may be assigned.

Supervisory Responsibilities:

None

Equipment Used:

Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, ovens, dishwashers, and food and utility carts.

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors:

Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.