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These are intended only as examples of the various types of job duties to be performed. The omission of specific duties does not exclude them from the position if the work is a similar, related, or logical assignment to the position.
Assist in preparation of all food under the direction of the manager or cook.
Washes, sanitizes and air dries worktables, dining room tables, pots, pans, dishes, serving utensils and flatware.
Dismantles, washes and air dries serving areas.
Serves breakfast and/or lunch.
Assists in proper storage of deliveries and leftovers.
Maintains pleasant working relations with students, faculty, co-workers, and parents.
Attends training classes and staff meetings.
Additional training could include the following:
Prepares protein food, fruits, vegetables, and other food utilizing standard recipes, and works with the manager and cook in planning the production of items.
Maintains production records or portion prepared, utilized and leftover.
Operate equipment such as convection, combi ovens, steamers, mixers, and develop knife skills.
Proper receiving and handling of incoming food and equipment by checking quality, quantity, temperatures, and the condition of the food at the time of arrival.
Place selected food orders, informs the manager and cook of food and supply needed.
Complete and maintain daily and annual inventories on food, equipment, hardware, paper and cleaning supplies.
Assist in planning and participates in meal promotions.
Overview of daily participation reports, cash reconciliations and deposits.
Meal pattern, offer vs. serve and cashier training at breakfast and/or lunch.
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