Primary Purpose:

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

Qualifications:

Education/Certification:

High School Diploma, GED, or equivalent combination of vocational training and experience

Must be able to read, write, and understand verbal instructions in English

Work more than 20 hours – 6 hours annual continuing education/training

Work less than 20 hours – 4 hours annual continuing education/training

Special Knowledge/Skills:

Ability to understand written and verbal food production records 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:

1 year cooking experience

Major Responsibilities and Duties:

Food Preparation and Serving

1. Read and follow directions of a recipe.
2. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
3. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.

Safety and Sanitation

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

Other

1. Handle and record cashier functions accurately.
2. Help record food requisitions and order necessary supplies.
3. Maintain daily food production records.
4. Promote teamwork and interaction with fellow staff members.
5. Complete annual continuing education requirements.
6. Help with doing inventory.