School year schedule.

Kitchen duties include prep and assembly of various entrees including but not limited to hamburgers, subs, sandwiches and wraps, bagel lunches, salads, and veggie plates. Prep and assemble pizzas and other items as assigned by Nutrition Manager. All food items being prepared for sale to students must be prepared according to exact specifications, recipes or other directives from Manager or Director of Nutrition Services.

Prep and cooking includes use of the following equipment:  buffalo chopper, shredder, food processor, deli slicer and knives, convection and conventional ovens, steamers, kettles and cooktops.  Must be able to lift 40 pounds.

Cleaning duties include hand and/or machine washing of pots, pans, utensils and other cooking equipment, as well as 5 compartment trays.   Each work station and all equipment must be kept clean and sanitary per HACCP standards.  Assist in wiping down of all cafeteria tables in dining area.

Other duties include receiving orders per SOP stocking a la carte items, serving lunches in the proper portion as instructed by Manager or Director of Nutrition Services, cashiering duties at POS.  All food handlers must adhere to proper food safety guidelines (ServSafe).

Employees are expected to work hours as scheduled, arriving on time in uniform and not working overtime without prior approval from the Manager or Director of Nutrition Services.

Perform all other duties as may be assigned by the Manager or Director of Nutrition Services.

Requirements:

Food service experience preferred. ServSafe Certification within 90 days of hire.