The above statements are intended to describe the general nature and level of work being performed by a person in this position. Performs other related duties as directed by supervisor and/or lead server. Operates and uses kitchen equipment and supplies based on school level. Performs post-lunch cleaning and next-day preparation such as disposing of left-over food and preparing sinks and proper cleaners and sanitizers and tests water for proper temperature to wash dishes, pots, pans and utensils re-stocks after cleaning.Ĭleans and sanitizes all work stations and all equipment. Prepares food items and baking items, as needed. Re-stocking serving lines re-fills condiments, napkins and silverware trays as needed. Participates in processing the receipt, stocking, re-stocking and storage of daily school food and supply orders received from the central kitchen and outside vendors pulls daily stock needed and re-stocks for the following day. Serves as a cashier by opening and operating point-of-sale (POS) register to calculate and account for lunch costs for students while insuring that proper meal requirements are being met. Sets up serving areas with fruits, juices, salads, subs, snacks, and sandwiches sets up ice trays and other serving trays and plates places food in hot containers and insures proper temperatures monitors food temperatures and makes corrective adjustments as necessary. Serves lunches to students in order to insure that school lunches comply with school district and state of Michigan food safety, sanitation, and quality standards. (These duties and responsibilities are judged to be "essential functions" in terms of the Americans With Disabilities Act or ADA) Prepares, sets up, and serves food in a district school building in accordance with USDA policy, food service department policy and State of Michigan regulations serves as a cashier washes dishes, pots, pans and utensils cleans and sanitizes kitchen surfaces and stocks food and supplies to assist in maintaining proper inventories.
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