SUMMARY

Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Serve food according to meal schedules, departmental policies, and procedures.

• Practice and promote portion control and proper use of leftovers.

• Maintain a clean and organized storage area.

• Operate tools and equipment according to prescribed safety standards.

• Follow established HACCP 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 report any conditions that are not correctable to supervisor immediately.

• Maintain personal appearance and hygiene.

• Handle and record cashier functions accurately.

• Maintain daily food preparation records.

• Promote teamwork and interaction with fellow staff members.

• Perform other duties as assigned by Supervisor/Superintendent.

SUPERVISORY RESPONSIBILITIES

None

QUALIFICATIONS

Education:

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
Must be able to read and write

Experience:
None

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee is required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; work in cold climates walk-freezers and coolers. The employee must lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision, peripheral vision, distance vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

Food Service Worker Trainee