Responsible and accountable for the satisfactory accomplishment of all assigned meal preparations, line set up, sanitation, and meal clean-up of kitchen workstation and assigned serving stations. Other management assigned function and tasks can apply. Involves food temperature checks are at sage serving levels & recorded on the risk management log. Ensure foods are placed on the serving lines with-in 30 minutes prior to serving times and replenish during meal serving. ensures that salads are properly dated and labeled.

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Must have reliable transportation.

Must be able to stand for long period of time.

Must be able to work weekends.

Must be able to lift up to 50 pounds.

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