Duties and Responsibilities
1. Responsible for preparing, cooking and portioning all menu items by following the instructions on standardized recipes.
2. Responsible for ensuring consistent quality on all menu items.
3. Ensure that inventory check-in is properly maintained.
4. Ensure that serving line is properly maintained.
5. Maintain cooking area, equipment and utensils in clean, sanitary, neat and orderly manner.
6. Follow all company and client policies, rules and regulations.
7. Positive interaction with co-workers, clients, supervisors, and the public at large.
8. Be at work on time, and in a clean uniform.
9. Check the menu, prepare and cook items following standard recipes completing the cooking by serving time.
10. Backup serving line and properly garnish food items.
11. Label, cover, date, and correctly store leftover foods.
12. Check the menu, pull the next days food production.
13. Report any problems or any injuries to the manager.
14. Check and log temperatures of food.
15. Check and log temperatures of coolers and freezers.
16. Performs other duties as assigned.

Please direct all inquiries concerning this position to:

Diana Mezzanares
Food Service Director
P.O. Box 649
Wesson, MS
601-643-8367
diana.mezzanares@colin.edu