Primary Purpose:

Work under moderate supervision to prepare and serve appropriate quanities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices. 

Complete all tasks and duties as assigned by your supervisor(s).

Education/Certification

• None specified

Special Knowledge/Skills

• Ability to understand written and verbal food preperation and safety instructions
• Working knowledge of kitchen equipment and food production procedures
• Ability to operate large and small kitchen equipment and tools
• Ability to perform basic math

Experience

• None

Responsibilities (May include but not limited to)

• Attends in-service training, workshops, etc. for the purpose of acquiring new information to perform job functions and to meet professional standards as required by the NSLP.

Major Responsibilities and Duties:

Food Preperation and Serving

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

Safety and Sanitation 

• Operate tools and equipemtn according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
• Keep garbage collection containers and areas neat and sanitary.
• Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. 
• Maintain personal appearance and hygiene.

Working Conditions:

• Mental Conditions/Physical Demands/Environmental Factors:
• Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.