This will include participation in opening and closing responsibilities, performing general routine (including dishwashing) and non-routine cleaning duties, cashiering responsibilities as assigned, as well as setting up and maintaining the salad bar area, communicating with Supervisor for additional items to be prepped. Use a variety of kitchen utensils and food service production equipment including slicers, mixers, blenders, grill, toaster, cash register, processors, and frappe machine.