* 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. Count inventory monthly. Print orders, ring sales in POS.  

•    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.

Monday - Friday 8:30 - 2:00 Follow school calendar   Payrate: $20.00/hour