Duties/Responsibilities:
1. Maintains a clean and orderly work environment that meets the safety and sanitation requirements of the department those of local, state and federal agencies
2. Performs basic food preparation such as washing and sectioning fruit, slicing meat, preparing salads and salad dressings, gelatin desserts, etc.
3. Washes, cleans and sanitizes pots, pans, utensils, food preparation and sanitation equipment
4. All areas must maintain a high level of cleanliness/sanitation in compliance with State Board of Health Sanitation Standards
5. Prepares and serves food according to menu.
6. Operate dishwasher and disposes of trash
7. Washes vegetables and fruits and assists in the preparation of other food items for use by cooks.
8. May be required to operate, maintain, and/or clean food service equipment including temperature-controlled storage units, dry storage containers, steamers, ovens, fryers, broilers, grills, meat slicers, knifes, pots, pans, floors, walls, windows, and outside areas.
9. Performs a variety of simple, routine, unskilled tasks related to the preparation and serving of food.
10. Conveys food and supplies from the main kitchen, bakery, and/or salad preparation area to the serving site either by carrying or by utilizing a motorized cart.
*Please note that the employees would work on holidays only by request of the employer and would only be straight pay. Employees work overtime only at the request of the employer and get paid at overtime rate.
Benefits