REPRESENTATIVE DUTIES:

Assist with basic hot and cold food preparation and serve food according to established procedures; heat, package and wrap food items according to established portion control standards. E

Setup service area; set out prepared food and beverages for sale and distribution; count and setup plates, trays, utensils and other related items; stock condiments, paper goods and supplies, as needed. E

Observe quality and quantity of food served according to established procedures; assist in ensuring activities comply with established federal, state and District health, safety and sanitation rules, regulations and procedures; assist in ensuring proper temperature of foods at all times. E

Perform cashiering duties, as assigned; collect and count money and make correct change; prepare and balance cash boxes and registers; operate a point of sale terminal; maintain related records. E

Perform general cleaning duties to maintain facilities, food preparation and serving areas, equipment, utensils, counters, tables, storage areas and other related equipment in a safe, clean and sanitary condition and in accordance with federal and state guidelines and established procedures; wash, dry and store trays, pots, pans, plates, utensils and other serving equipment, as assigned.  E

Operate a variety of standard kitchen and other related equipment such as a cash register, point of sale terminal, dishwasher, steam cart, oven and cooking utensils and equipment. E

Assist in storing unused food and supplies, ensuring compliance with health and sanitation standards; dispose of unusable leftovers and garbage. E

Assist in training new food service employees and student workers as assigned. E

Perform related duties as assigned.

KNOWLEDGE, SKILLS AND ABILITIES:

Knowledge and Skills:  Knowledge of: proper methods and practices of preparing, assembling and serving food in large quantities; federal and state rules, regulations and guidelines related to food services; sanitation and safety practices related to preparing, handling and serving food; standard kitchen equipment, utensils and measurements; proper cleaning methods and procedures; basic math calculations and cashiering skills; basic record-keeping techniques; interpersonal skills using tact, patience and courtesy; proper lifting techniques.

Abilities: Ability to: prepare and serve hot and cold food in accordance with health and sanitation regulations and guidelines; learn and follow federal and state health and sanitation requirements; maintain equipment and service areas in a clean and sanitary condition; operate a cash register and/or point of sale terminal and count and make change accurately; learn, apply and explain policies, procedures, rules and regulations; operate standard kitchen equipment in a safe and efficient manner; meet schedules and time lines; understand and follow oral and written directions; work cooperatively with others.

EDUCATION AND EXPERIENCE:

Any combination equivalent to: sufficient training and experience to demonstrate the knowledge, skills and abilities listed above.

LICENSES AND OTHER REQUIREMENTS:

Must have and maintain food handler’s certification

WORKING CONDITIONS:

Environment:

Kitchen environment; subject to heat from ovens and stoves, cold from walk-in refrigerators and freezers.

Physical Abilities:

Standing and walking for extended periods of time, moderate lifting up to 45 pounds, dexterity of hands and fingers to operate kitchen equipment, carrying, pushing or pulling food trays and carts, seeing to assure proper quantities of food, bending at the waist, and reaching overhead, above the shoulders and horizontally.