This position is responsible for making and serving nutritious meals for students in a safe and healthful manner.
ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:
• Service daily hot lunch line to ensure compliance with portioning, plate presentation and quality guidelines.
• Determine time and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast, lunch,
satellite). Batch cooking is required. Do not cook product for entire day service at once.
• Prepare and submit food and paper orders according to menu and production logs
• Perform temperature checks during meal period to ensure food is being served hot. Log results in temperature log.
• Follows assigned break schedules.
• Follow sanitation requirements according to state, federal or local safe food handling and as prescribed by manager.
• Assist in implementation and follow-up of sanitation cleaning schedule for all kitchen areas and equipment.
• Prepare and update Production records and temperature logs. When applicable, assist with production required /
assigned throughout kitchen.
• Complies with all requirements of the mandated food handling certification requirements
• Attend weekly kitchen meetings held by head chef or manager.
• Follows all Whitsons policies & procedures at all times
ADDITIONAL DUTIES AND RESPONSIBILITIES:
• Ensure compliance with all portioning, plate presentations and quality guidelines.
• Maintain a sanitary and attractive work area at all times. Clean as you go.
• Stock enough supplies at your station to last the entire day.
• Menu signage is to be neat, clean, colorful and complete.
• Set up attractive display plates for each menu daily.
• Must adhere to all Whitsons policies
• Perform additional duties as assigned.