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. |