Cleanliness: Maintain clean and sanitary work area by monitoring tables, shelves, drawers, cooking equipment, storage bins, cutting boards, refrigeration equipment, floors, walls, ceilings, trash bins, cardboard, side towels, oven mitts, station cleaning and sanitizing solutions. Handle ready to eat items applying knowledge of safe service to account for cross-contamination, food allergens, time/temperature sensitivity, and for serving a high risk population.