Available Shifts:
Starter Position: 5:45 AM – 2:15 PM (varies)
Middle Position: 11:00 AM – 7:30 PM
Checker Position: 3:00 PM – 7:30 PM
Prepare sandwiches, snacks, and next day's PM dessert.
Stock refrigerator racks with pudding, prunes, cottage cheese, applesauce, etc.
Assist with dining room service when needed.
Prepare egg and tuna salad for sandwiches as required.
Prepare nourishments, sandwiches, and salads (including side salads) for 8 PM service.
Review dinner meal tickets and make necessary changes.
Set up dinner trays with tickets, condiments, napkins, etc.
Set up starter and middle positions; pull specials for dinner.
Run starter position and set up dishland.
Retrieve carts from units, scrape trays, and run dishland.
Clean nourishment carts and deliver 8 PM nourishments.
Clean dishwasher and wipe down hot plate machine.
Sweep and mop dishland.
Follow break schedule and check with cook/supervisor before breaks.
Clock out after confirming with cook/supervisor.
Clean and restock unit pantries as needed.
Assist with dining room service.
Stock storage and rack by ice machine.
Stock refrigerator racks with pudding, prunes, cottage cheese, applesauce, etc.
Review dinner meal tickets and make necessary changes.
Run middle position; ensure tray accuracy and make cart delivery announcements.
Clean trayline at end of service.
Clean coffee area and machine.
Set up 3-compartment sinks for pot washing; test sanitizer solution and record.
Wash, rinse, sanitize dinner pots; air dry.
Sweep and mop kitchen; take out garbage and rinse cans.
Detail clean sandwich station and juice shelves on Mondays, Wednesdays, and Fridays.
Take apart juice dispenser and clean.
Follow break schedule and check with cook/supervisor before breaks.
Clock out after confirming with cook/supervisor.
Clean and restock unit pantries as needed.
Stock refrigerator racks with pudding, prunes, cottage cheese, applesauce, etc.
Brew coffee and pour coffee/hot water for dinner service.
Run end of trayline; ensure tray accuracy.
Bring food carts to units.
Wipe down milk cooler after service.
Set up and run dishland; record dish machine temperature.
Clean and sanitize all carts.
Sweep and mop dishland.
Delime dish machine on Tuesdays and Fridays.
Follow break schedule and check with cook/supervisor before breaks.
Clock out after confirming with cook/supervisor.
Able to stand, lift (25 lbs+), bend, and perform tasks throughout a shift.
Pay close attention to details, good communication skills, time management, and ability to follow recipes/instructions.
Reliable, good customer service, and a team player.
Should have knowledge of proper kitchen equipment use and be able to read and write.
Food Safety/Sanitation (HACCP) knowledge.
Food service experience is a plus.