Job Title
Key Responsibilities:
Food Preparation and Service: Assisting in preparing and serving meals, assembling ingredients, heating, packaging, and serving food items.
Sanitation and Safety: Maintaining a clean and sanitary kitchen environment, operating dishwashers, and cleaning serving areas.
Inventory and Storage: Stocking supplies, rotating inventory, and assisting with the storage of food and : In some roles, substitutes may handle food and ticket sales, process payments, and balance cash drawers.
Equipment Operation: Operating kitchen equipment safely and efficiently, including dishwashers, slicers, and ovens.
Other Duties:
Performing additional tasks as assigned by the supervisor, which may include participating in promotional activities or special events.
Qualifications
Education: A high school diploma or equivalent is generally required.
Experience: Prior experience in food service is preferred.
Skills:
Ability to follow instructions, operate kitchen equipment, and maintain a clean work environment are essential.
Physical Requirements:
Substitutes may be required to stand for extended periods, lift moderate to heavy items, and perform tasks involving bending, stooping, and reaching.
