Primary Purpose:

Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

Qualifications:

Education/Certification:

None specified

Special Knowledge/Skills:

Working knowledge of kitchen equipment
Ability to operate large and small kitchen equipment and tools Ability to perform basic arithmetic operations

Experience:

None

Major Responsibilities and Duties:

Food Preparation and Serving

     1. Assist in the preparation of meals according to a planned menu.

         Safety and Sanitation

2. Operate tools and equipment according to prescribed safety standards.

3. Follow established procedures to meet high standards of cleanliness, health, and safety.

4. Keep garbage collection containers and areas neat and sanitary.

5. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.

6. Maintain personal appearance and hygiene.

Other

     7. Promote teamwork and interaction with fellow staff members.

Supervisory Responsibilities:

None.

Equipment Used:

Dishwasher, mop, broom, food and utility cart.

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors:

Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.

EVALUATION: Performance of this job will be evaluated annually by the supervisor in accordance with provisions of the Board’s policy. Evaluation will be documented

on the Staff Evaluation form for this position.