Cook & prepare daily lunch menu. Service daily hot lunch line to ensure compliance with protioning, plate presentation & quality guidelines. Determine time & sequence of cooking operations to meet meal serving deadlines. Batch cooking is required & recorded on production logs. Create weekly food, milk & paper orders and send to GM on timely maner. Count monthly inventory of product. Perform temperature checks durning meal period to ensure food is being served hot & within DOH guidelines. Log all temperature on a temperature log Log all refrigertor & freezer temperatures twice per day on the log forms. Follow all assigned break schedules Follow sanitation requirements according to state & federal for safe food handling and prescribed by manager. Assist in implementing & follow-up of all sanitation cleaning schedule for all kitcken areas & equipment. Follow all Whitsons policies & procedures at all times. Valid Suffolk County Food Managers Certifcation. Must complete all Whitsons & goverment required training as mandaited by the state & company. Able to speak & read English in order to understand & perform job assignments. Must be proficient in following recipes procedures & cooking techniques. 1 year professional cullinary experience prefered. Always present a positive & professional image. Able to lift, bend and carry & move up to 40 pounds Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled