Primary Purpose:     

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:

None specified

 

Special Knowledge/Skills:

            Ability to understand food preparation 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 arithmetic operations

           Ability to work 6 hour shifts

 

Experience:

None

 

 

Major Responsibilities and Duties:

 

Food Preparation and Serving

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

Safety and Sanitation 

5. Operate tools and equipment according to prescribed safety standards.
6. Follow established procedures to meet high standards of cleanliness, health, and safety.
7. Keep garbage collection containers and areas neat and sanitary.
8. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
9. Maintain personal appearance and hygiene. 

Other

10. Handle and record cashier functions accurately.
11. Help record food requisitions and order necessary supplies.
12. Maintain daily food preparation records.
13. Promote teamwork and interaction with fellow staff members.
14. Other duties as assigned by the Cafeteria Manager.

Supervisory Responsibilities:

None.

 

Equipment Used:

Large and small kitchen equipment to include electric slicer, mixer, pressure steamer,  sharp cutting tools, ovens, dishwashers, and food and utility carts.

 

Working Conditions:

            Mental Demands/Physical Demands/Environmental Factors:

Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.