WORK HOURS: 

Full-Time, 5.75 hours/day.  Part-Time, 3.5 hours/day.

 

SUMMARY: 

To assist in the preparation and service of quality food to students in a quick and pleasant manner.

 

ESSENTIAL DUTIES AND REPONSIBILITIES:

1. Assists with quantity food preparation.
2. Assists with the daily cleaning of all kitchen equipment to ensure cleanliness and sanitary conditions are met.
3. Sets up and/or breaks down serving lines.
4. Server on the lines will ensure proper portions are given to each age group as specified by Co-Director.
5. Servers will ensure food integrity is maintained throughout the serving period. Temperatures of the hot held foods shall be taken to ensure holding temperature is no lower than 135 degrees.
6. Cashiers will enter meals and a la carte items purchased in each student’s account, count money and make change as needed.
7. Tray room workers are to ensure all trays, silverware, and pots and pans are clean and ready for use.