JOB MISSION: Health/Safety of students and follow kitchen procedures.ESSENTIAL DUTIES AND RESPONSIBILITIES: •Efficient operation of the assigned kitchen •Ability to follow oral and written directions, coordinate and produce work in allotted time, cooperate with other workers •Prepare food according to standardized recipes •Serve food using proper portion control •Use the equipment properly •Use proper sanitation and safety procedures •Maintain good personal cleanliness •Sweep and mop the kitchen area •Work in any area that is needed •Use good public relation techniques with students, staff; and parents •Follow policies and procedures of the food service department. SPECIAL QUALIFICATIONS: •Carrying 15-44 pounds, stooping, walking, climbing (stairs, ladders), crouching, kneeling, pulling, pushing, reaching, repetitive hand motions, hearing, speech, visual acuity, distinguishing colors. •Equipment: Ovens, steamer, mixer, slicer, dish machine, tilting skillet and kettle, sharp knives.