Major Responsibilities and Duties:

Food Preparation and Serving

• Prepare quality food according to a planned menu of tested, uniform recipes.
• Serve food according to meal schedules, departmental policies, and procedures.
• Practice and promote portion control and proper use of leftovers.
• Supervise storage and handling of food items and supplies. Maintain a clean and organized storage area.

Safety and Sanitation

• Operate tools and equipment according to prescribed safety standards.
• Follow established procedures to meet high standards of cleanliness, health, and safety.
• Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
• Maintain personal appearance and hygiene.
• Promote teamwork and interaction with fellow staff members.
• Complete assignments in timely, economic, and efficient manner.
• Adhere to professional conduct at all times.
• Report injuries to supervisor.

Other

• Handle and record cashier functions accurately.
• Help record food requisitions and orders necessary supplies.

• Maintain daily food preparation records.
• Promote teamwork and interaction with fellow staff members.