Primary Job Description and Responsibilities
- Report directly to Supervisors (Cook, Kitchen Operations Manager, and/or Food Service Manager) any activity that may inhibit the full ability of the kitchen.
- Prepare, Serve, and Cleanup Meals as instructed by Supervisor. May include, but not limited to:
- Gathering, cutting, mixing, and re-storing ingredients.
- Line-Serve or setup Self-Serve Lines for Groups based on serving arrangements.
- Follow the printed Opening, Pre-, Post-, and Closing Checklists as instructed by Supervisor to ensure everything is being properly cleaned.
- Wash Dishes, Clean Equipment, Wipe Counters/Tables, Sweep/Mop Floors, etc.
- Assist in keeping the Kitchen and Dining Hall Facilities Clean and Functional as instructed by Supervisor.
- Participate in routine Cleaning Days as Scheduled by Food Service Manager.
- Maintain and Clean Kitchen and Dining Halls as instructed by Supervisor.
- Maintain a high level of awareness regarding Food Handling and Safety.
- Assist with any other duties as instructed by Supervisor.
