Responsibilities:

Prepare, Set-Up, and Serve hot or cold food according to menus and recipes for students and staff Determine time and sequence of cooking operation to meet serving deadlines at breakfast and lunch Service daily hot lunch line to ensure compliance with portioning, plate presentation and quality guidelines Perform temperature checks during meal period to ensure food is being served hot. Log results in temperature manual Record and update all food production and usage on appropriate forms Follow sanitation requirements as prescribed by PIC or General Manager Clean and sanitize all work surfaces before and after preparation. Ensure that assigned workstation is always neat and clean and Clean-as-you-go. Perform cleaning duties, including cleaning of equipment and work areas, dishwashing and pot washing, properly sanitize all cutting boards and slicer Deliver, when necessary, food to staff, students and catering events Check and store incoming supplies Rotate all refrigerated products (FIFO) to maintain freshness Collect and strips dirty dishes, pots, and pans for dishwashing Store clean smallwares, dishes, pots, pans, etc. Attend all mandatory in-service programs and complete 12 annual hours of professional development as assigned Support the goals, objective and mission statement set forth by Whitsons Cross-train at other stations or other schools Become fully competent with POS Memorize and enforce and school district policies Identify all food items so customer can be charge properly Identify a Reimbursable Meal as outlined by the USDA Standard's Identify the difference between an A La Carte food item and a USDA Reimbursable Meal Perform cashiering duties including cash accountability, sanitation of the workstation and maintains a professional and courteous manner with the customers Count cash with supervisor, account for bank. All discrepancies over/under $3.00 must be explained Attend line school daily. Know the specials of the day, prices and which keys they are to be rung under Read, understand, and collect food allergy information at the Point of Sale and before service Perform all other duties as assigned

 General Reminders:

Always wear proper uniform attire including plastic gloves and bio-stem thermometer Uniforms must be kept clean and neat at all times, presenting a positive and professional image, in accordance with Whitsons Uniform Policy Maintain a Professional and Courteous Relationship with Co-Workers, Clients, and Customers The National School Lunch Program, School Breakfast Program, Child and Adult Care Program, and Summer Food Service Program are Federally Funded programs through the USDA