ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: • Service daily hot lunch line to ensure compliance with portioning, plate presentation and quality guidelines. • Determine time and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast, lunch, satellite). Batch cooking is required. Do not cook product for entire day service at once. • Prepare and submit food and paper orders according to menu and production logs • Perform temperature checks during meal period to ensure food is being served hot. Log results in temperature log. • Follows assigned break schedules. • Follow sanitation requirements according to state, federal or local safe food handling and as prescribed by manager. • Assist in implementation and follow-up of sanitation cleaning schedule for all kitchen areas and equipment. • Prepare and update Production records and temperature logs. When applicable, assist with production required / assigned throughout kitchen. • Complies with all requirements of the mandated food handling certification requirements • Attend weekly kitchen meetings held by head chef or manager. • Follows all Whitsons policies & procedures at all times ADDITIONAL DUTIES AND RESPONSIBILITIES: • Ensure compliance with all portioning, plate presentations and quality guidelines. • Maintain a sanitary and attractive work area at all times. Clean as you go. • Stock enough supplies at your station to last the entire day. • Menu signage is to be neat, clean, colorful and complete. • Set up attractive display plates for each menu daily. • Must adhere to all Whitsons policies Revised 10/23/14 • Perform additional duties as assigned. • Receive and handle all telephone calls, when possible resolve any calls and minor problems dealing with food service operations and any parent concerns especially for the Nutri-Kids POS system questions. • Oversee data entry in the computer system for lunch accounts including all POS systems and Dine Central Accounting Systems • Reconcile the amount of cash collected each day and close out all registers in the POS systems daily at Middle School • Prepare all Deposits for High School, catering, and vending. Verify deposit log so that there • Maintain records for the school lunch program including daily meal counts and revenue, entering into the Dine Central Revenue System. • Knowledge of POS Systems for all schools and ability to process all reports as needed and any training to staff as required or needed. • Process and mail (email) low balances reports accounts in Nutri-Kids POS system as needed. This includes parents and administration. • Perform all functions for closing out each week and month, using Whitsons Standard closing checklist. • Assist Manager with monthly inventory of all food, paper, cleaning and USDA commodity. • Ability to understand and read menus for all schools. • Place food and paper orders as needed or required as per ordering calendar • Complete printing of all marketing materials, daily signage, monthly promotions for each school building. • Read, understand and implement all Whitsons Company policies effectively • Help to train and cross train team members as needed. Work with Manager to conduct in – servicing classes for all team members on sanitation, safety, Haz-com and customer focus and all other trainings as needed. • Assist Manager in completing on site cashier audits, safety audits, and Quality Assurance Audits for all schools. • Complete all tasks assigned for Sales force as designated my manager • Assist Manager in holding meeting with entire staff including tool box topics • Assist Manager in managing the team members daily including coordinating and assigning of all substitute workers • Attend all mandatory in-service programs • Work as a positive, productive member of the food service team. Assume a leadership role in a supportive and positive manner • Help create a harmonious working relationship w/staff including the Manager • Create positive working relationship with client and administrative personnel • Possess basic cooking skills • Maintain confidentiality • Assist where needed throughout the District, including substituting at schools if necessary • Support the goals, objective and mission statement set forth by Whitsons REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: • High school graduate or equivalent. • Must complete all Whitsons and government required training as necessary Certifications: • Servsafe certification Other Qualifications, Experience and Competencies: • Ability to speak and read English in order to understand and perform job assignments. • Must be proficient in recipe procedures and cooking techniques. • 1 year professional culinary experience required • Always present a positive and professional image. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by an team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is frequently required to: • Sit, walk, talk and hear • Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. • Be standing on feet majority of the workday in addition to walking back and forth. • Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. • Specific vision abilities required by this job include close vision and the ability to adjust focus. salary $19.00/HR Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled