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Food Service workers prepare simple foods according to standardized menus, recipes, or verbal instructions given by supervisor; makes salads, dressings, gelatin, toast, or sandwiches; grills sandwiches, pancakes, eggs, French toast, and hash browns and toast; cleans, cuts, and chops vegetables and fruits; slices meats, cheeses, and breads; cuts desserts; adjusts recipe quantities to eliminate excessive waste of food products; fills drink machines, mixes beverages, makes coffee, and prepares sack lunches or snacks; uses various types of commercial kitchen equipment such as mixers, slicers, and choppers; prepares simple desserts such as pudding, cobbler, and loaf cakes; slices and wraps bread and other baked items; checks for proper temperature of prepared foods with thermometer; observes food to be sure it is visually appealing and of high quality.
Additionally you may transport food back and forth from the kitchen to the cafes, clean tables, mop floors, stock utensils, cups and beverages. Serve food from steam tables, fill 5 gallon buckets of ice for the soda machines, Lift 30-50lb boxes of soda syrup and clean equipment.
Some cashiering duties maybe assigned for less than ½ of your scheduled shift.
As well as any additional duties assigned by a manager or supervisor
Work environment: Continuous moving around work area; lifting items up to 25 pounds, pushing carts, continuous walking and standing, frequent bending forward, stooping, reaching overhead, clear and audible speaking voice and correctable vision to size 12 type, ability to hear normal speech level.
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