QUALIFICATIONS:

High School graduate.  Knowledge of general kitchen work.  Ability to follow oral and written instructions.  Able to use a computerized cash register and to be able to work independently. 

DUTIES & RESPONSIBILITIES:

Work under the direct supervision of the Manager and the Assistant Cook Manager.  Perform routine chores associated with using a cash register and counting money, preparing paperwork, preparing and serving food and cleaning duties.  Frequent physical effort demanded in lifting heavy containers, walking and standing while performing duties under conditions of some discomfort due to heat and cold.  Frequent contact with immediate associates and school children.    Lifting heavy containers (Max 50 lbs) and trays, assisting in putting deliveries away.  Other duties as required by the Food Service Director and Food Service Coordinator.

Examples of Work:  Cooking of food, slicing of meats, peeling and cleaning of vegetables and assist in other food preparation skills.  Serving of food, cashiering and counting of money.  General cleaning of kitchen and food preparation surfaces.