Essential Duties and Responsibilities: 

Includes the following: (Note: Other duties may be assigned.)

• Utilize proper procedure for washing and sanitizing dishes, flatware, pots and pans.
• Return clean dishes, utensils, pots and pans to appropriate areas.
• Utilize proper procedure for cleaning and sanitizing equipment and work areas.
• Perform tasks as noted on posted cleaning schedules.
• Rotate and replenish stack in food storage areas.
• Load and transport tray carts to and from service areas.
• Test and record potency for sanitizing solution in three-compartment sink.
• Maintain standards of sanitation based on County, State and Federal regulation.
• Be available for duty during emergency situations.
• Be available for AM and PM work shifts.

 Supervisor Responsibilities:

N/A

Qualifications:

To perform this job successfully and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Must be able to operate food service equipment.

Education AND/OR Experience:

Previous food service experience preferred.

Language Skills:

Have ability to follow oral and written instructions in the English language.

Mathematical Skills:

Have knowledge of arithmetic and units of measurement in food preparation.

Reasoning Ability:

Be able to follow directions.

Certificates, Licenses, Registrations:

N/A

Physical Demands:

The physical demands are representative of those that must be met by en employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Able to stand and walk most of the working day.
2. Able to do moderate to heavy lifting.
3. Able to climb stairs.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Institutional kitchen with mechanical food service equipment.
2. May experience ambient air temperatures up to 80 degrees F and as low as zero degrees F.