What are the responsibilities and job description for the Food Service Worker - Commack School Nutrition position at Whitsons Culinary Group?
SUMMARY:
This position is responsible for making and serving nutritious meals for students in a safe and healthful manner.
Be available Mon-Fri between 9:00 AM-1:45PM-schedule varies depending on location starting in 2022-22 school year
ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:
- Prepares and packs food according to menus and in correct portion sizes as mandated by yield guides.
- Performs cleaning duties , cleaning of equipment and work areas, dishwashing and pot washing.
- Delivers, when necessary, food to students and catering events.
- Complies with all state, Federal, local health department requirements for safe food handling
- Complies with all client location security protocols and guidelines
- Checks and stores incoming supplies.
- Follows assigned break schedules.
- Collects and strips trays for dishwashing and participates in ware washing if assigned
- Participates on safety committee.
- Attends all mandatory in-service programs.
- Manages POS/cash handling if applicable for position
ADDITIONAL DUTIES AND RESPONSIBILITIES:
- Adheres to all Whitsons policies and procedures at all times
- Supports the goals, objective and mission statement set forth by Whitsons.
- Complies with all requirements of the mandated food handling certification requirements
- Performs all other duties as assigned.
- Alchmey Training
The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties.
The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change.
