Food Service Worker

Responsibilities:
• Reviews menu and special orders to determine types and quantities of food items to be prepared.
• Follows cooking schedule to ensure food will be ready at specified times. Confers with chef regarding modified diet preparation and use of leftovers.
• Adheres to Hazard Analysis and Critical Control Point (HACCP) guidelines in the storage, handling and preparation of food as well as in the sanitation and maintenance of   work area.
• Informs manager of any equipment malfunctions, problems with food quantity or quality, inefficient procedures or workflow. 

Education:  • High school diploma/GED preferred: Not required   

• Must be able to speak, read, write and follow instructions in English.

• Preferred Credential(s): • Food Service Professional credentialed from the ServSafe National Restaurant Association.