TYPICAL DUTIES1.Assists in the preparation of vegetables and meats for cooking.2.Makes sandwiches, salads, and desserts.3.Sets tables; fills sugar bowls and salt and pepper shakers.4.Serves food from steam tables.5.Clears tables of dirty dishes; washes and dries dishes.6.Cleans tables, chairs, serving tables, and other equipment.7.Acts as a cashier, as required. Additional information is available by contacting the following individuals: Sammy Gergis, Assistant Superintendent - Human Resources, Department of Human Resources at 516-396-2358, sgergis@nasboces.org and/or Mark Raimondi - Acting Director, Department of Human Resources at 516-396-2347, mraimondi@nasboces.org.