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. and production logs. Create weekly food, paper and milk orders send to GM by due dates Count inventory monthly.

* Perform temperature checks during meal period to ensure food is being served hot.

Log results in temperature log. Log in refrigertaor and freezer temperature logs twice daily
* 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   PAYRATE - $ 16/hour