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
Required Qualifications and Competencies:
- Must Pass a CORI Check
- Must Pass Fingerprinting Check
- High school graduate or equivalent
- Ability to speak and read English in order to understand and perform job assignments
- Extensive physical demands including, but not limited to, lifting, bending, pushing, and pulling
- Must be able to safely lift and carry up to 25 lbs.
- Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment
- Job will require bending, lifting, twisting, and some repetitive movements
- Serve Safe Certification preferred
- Massachusetts Allergen Training Certification preferred
- CPR/Heimlich Training and Certification preferred
- Experience Cashiering with a POS computer terminal preferred