BASIC DUTIES & RESPOSIBILITIES

1. Helps with the preparation and cooking of menu items, including special diet items
2. Prepares food in accordance with established procedures and sanitary regulations.
3. Responsible for dishware washing and dish room sanitation.
4. Setting up and breaking down all dining rooms for meal service.
5. Daily, weekly and monthly cleaning duties as assigned.
6. Monitor and record food and equipment temperatures as policy indicates.
7. Follow spread sheets and standardized menus.
8. Tray line duties as assigned by supervisor.

Shifts: Days and Evenings

Hours: Varies with shift

REQUIRMENTS

1. Read, write and speak English fluently.
2. High School graduate or GED.
3. Knowledge of safe equipment use.
4. Ability to work in extreme kitchen heat.
5. Ability to stand for long periods of time.
6. Ability to bend and reach.
7. Ability to calculate weights and measures.
8. Ability to lift 50 pounds.
9. Ability to do basic math calculations.