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Summary
Job Description:
Part Time 16 weekly hours, day shift
Principal Duties and Responsibilities:
The following is a summary of the major functions of this individual's job. He or she may perform other duties, both major and minor, which are not mentioned below, and specific functions may change from time to time.
1.Using recipes: cooks and prepares various entrees, vegetables, sandwiches, and other menu items.
2.Communicates and coordinates daily with Food Service Director on strategies to accomplish production and maintain quality standards.
3.Assists Food Service Director in maintaining accurate daily production records.
4.May operate cash register/point of sale devise during serving periods as needed.
5.Collects, records, and reports quantities used, amounts produced, amounts left over and meals counts accurately.
6.Offers and serves correct portions to comply with designated standards.
7.Cleans and restocks work area throughout the day. Maintains standards for sanitation and cleanliness by following standards for “clean as you go” and scheduled routine cleaning. Cleaning duties may include, but are not limited to: equipment, utensils, serving area, dining area, floors, walls, baseboards, and storage areas.
8.Assists in proper labeling, dating, and rotation of product in dry storage, coolers, and freezers.
9.Assists in maintaining organized storage of dry goods, refrigerated and frozen products.
10.Assists Food Service Director in accurate counting of food and supplies for inventories.
11.Assists in the cooking, preparation and service of food for special events when required.
12.Attends training and development classes and work site meetings as required.
13.Assists in the cross training of employees as required by Food Service Director.
14.Follows safety and sanitation guidelines established by the District and Government agencies.
15.Wears the prescribed uniform. Maintains a professional appearance at all times
16.Maintain clean and safe work environment; ability to perform job safely.
Minimum Education, Training and Experience Required:
High school diploma or equivalent preferred.
5 or more years’ of experience in high volume food preparation is preferred.
