Responsibilities: * Prepare, Set-Up, and Serve hot or cold food according to menus and recipes for students and staff * Determine time and sequence of cooking operation to meet serving deadlines at breakfast and lunch * Service daily hot lunch line to ensure compliance with portioning, plate presentation and quality guidelines * Perform temperature checks during meal period to ensure food is being served hot. Log results in temperature manual * Record and update all food production and usage on appropriate forms * Follow sanitation requirements as prescribed by kitchen lead or General Manager * Clean and sanitize all work surfaces before and after preparation. Ensure that assigned workstation is always neat and clean and Clean-as-you-go. * Perform cleaning duties, including cleaning of equipment and work areas, dishwashing and pot washing, properly sanitize all cutting boards and slicer * Deliver, when necessary, food to staff, students and catering events * Check and store incoming supplies * Rotate all refrigerated products (FIFO) to maintain freshness * Collect and strips dirty dishes, pots, and pans for dishwashing * Store clean smallwares, dishes, pots, pans, etc. * Attend all mandatory in-service programs and complete 12 annual hours of professional development as assigned * Support the goals, objective and mission statement set forth by Whitsons * Cross-train at other stations or other schools * Become fully competent with POS * Memorize and enforce and school district policies * Identify all food items so customer can be charge properly * Identify a Reimbursable Meal as outlined by the USDA Standard's * Identify the difference between an A La Carte food item and a USDA Reimbursable Meal * Perform cashiering duties including cash accountability, sanitation of the workstation and maintains a professional and courteous manner with the customers * Count cash with supervisor, account for bank. All discrepancies over/under $3.00 must be explained * Attend line school daily. Know the specials of the day, prices and which keys they are to be rung under * Read, understand, and collect food allergy information at the Point of Sale and before service * Perform all other duties as assigned General Reminders: * Always wear proper uniform attire including plastic gloves and bio-stem thermometer * Uniforms must be kept clean and neat at all times, presenting a positive and professional image, in accordance with Whitsons Uniform Policy * Maintain a Professional and Courteous Relationship with Co-Workers, Clients, and Customers * The National School Lunch Program, School Breakfast Program, Child and Adult Care Program, and Summer Food Service Program are Federally Funded programs through the USDA Required Qualifications and Competencies: * Must Pass a CORI Check * Must Pass Fingerprinting Check * High school graduate or equivalent * Ability to speak and read English in order to understand and perform job assignments * Extensive physical demands including, but not limited to, lifting, bending, pushing, and pulling * Must be able to safely lift and carry up to 25 lbs. * Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment * Job will require bending, lifting, twisting, and some repetitive movements * Serve Safe Certification preferred * Massachusetts Allergen Training Certification preferred * CPR/Heimlich Training and Certification preferred * Experience Cashiering with a POS computer terminal preferred Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled