Prepare and serve breakfast and lunch daily according to menu. Coordinate prepping, cooking, etc. of all food items on production schedule. Performs and delegates cleaning duties, cleaning of equipment and work areas, dishwashing, and pot washing. Set up service line and prepare show plates. Clean and Refill service wells at end of day Serve lunch as scheduled always maintaining a clean service line. Gently remind students who refuse hot vegetable of the day to remember to choose from the fresh fruit and salad bar selections. Take internal and holding temperatures and record on logs, complete all HACCP logs daily.  Record all equipment temps daily and sanitizer concentration. Manage all daily cash sales; reconcile pos system, complete daily deposit neatly and accurately. Clean and organize walk in fridge and freezer units on a weekly basis or more often if necessary. Coordinate ordering and receiving of all food, beverage and paper product needed for daily service according to menu. Participate in all safety trainings with staff, conduct monthly safety self-inspection logs and Check Yes Audits & Cashier Audits. Prepare food orders weekly after reviewing POR's, inventory, yield guides and recipes for accuracy. Have good leadership skills for the kitchen staff and lead by example. Must be able to address any issues as needed or required as they occur.