Reports to:                          Cafeteria Manager

Classification:                     Auxiliary

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:

• High School diploma or Equivalent
• E-verify eligible

Special Knowledge / Skills:

• Ability to understand food preparation and safety instructions.
• Working knowledge of kitchen equipment and food production procedures.
• Ability to operate large and small kitchen equipment and tools.
• Ability to perform basic arithmetic operations.
• Ability to pass basic skills test

Experience:

• None

Major Responsibilities and Duties:
Food Preparation and Serving

• Prepares quality food according to a planned menu of tested, uniform recipes.
• Serves food according to meal schedules, departmental policies, and procedures.
• Practices and promotes portion control and proper use of leftovers.
• Properly stores and handles food items and supplies. Maintains a clean and organized storage area.

Safety and Sanitation

• Operates tools and equipment according to prescribed safety standards.
• Follows established procedures to meet high standards of cleanliness, health, and safety.
• Keeps garbage collection containers and areas neat and sanitary.
• Corrects unsafe conditions in work area and reports any conditions that are not correctable to supervisor immediately.
• Maintains personal appearance and hygiene.

Other

• Handles and records cashier functions accurately.
• Helps record food requisitions and orders necessary supplies.
• Maintains daily food preparation records.
• Promotes teamwork and interaction with fellow staff members.

Equipment Used:
Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility cart.