| Ability to follow standardize recipes to the fullest to meet nutritional guidelines and follow all HACCP protocols. |
| Ability to operate food service equipment properly, safely and to its fullest. |
| Ability to perform mathematical operations and to apply mechanical skills and technical skills to accomplish the essential duties of the position. |
| Ability to communicate and to demonstrate interpersonal skills effectively in dealing with students and staff, and educational agencies as related to performance of the duties of the position. |
| Maintains proper daily production records along with cooking temperature logs. |
| Determines the quantities of each food to be prepared daily based off of daily production records. |
| Available for special functions held in their cafeteria. |
| Ability to perform routine tasks cooperatively and to adjust to interruptions, variables, or changes in situations. |
| Maintains inventory and help oversee the FIFO techniques. |
| Reports to the the Cafeteria Manager any faulty or inferior quality food which is received. |
| Records daily temperatures in all refrigerators, freezers, and storerooms. Reports any problems to Manager. |
| Helps to serve students, faculty, and staff and replenish food on serving line. |
| Prepares food according to a planned menu and tested, uniform recipes and determines if the finished product is the best quality both in flavor and appearance before it is served. |
| Responsible for proper food temperatures and corrections as needed. |
| Assists with food preparation as instructed by supervisor. |
| Applies principles of safe and sanitary food handling; preparation and storage. |
| Verifies and ensure adequate supply, portion control, and proper display of food; maintains correct food temperatures. |
| Sets up serving lines with utensils and foods (hot and cold). Serves on the line. |
| Cleans all items used including trays, pots, pans, and utensils. |
| Cleans and sanitizes work area, counters, tables and other equipment; cleans up spills as they occur in the kitchen work area. |
| Maintains, organizes and cleans refrigerators, freezers and storeroom shelves. |
| Assists cashiers at serving time if needed; performs point of sale processes according to established procedures. |
| Completes daily production report, and other reports as assigned. |
| Provides set up for meetings and work banquets, as needed. |
| Participates in all required training. |
| Knowledge of weights, measures and portion control. |
