Interact with staff, students, faculty, visitors, and co-workers in a pleasant and professional manner.
Portion foods into appropriate quantities per recipe or as instructed.
Use techniques outlined in recipe or as instructed (chopping, dicing, mixing, slicing, etc.) to assist with food preparation.
Wash pots, pans, and other items using dish machine or three (3) compartment sink.
Place menu and a la carte foods on serving line and assemble the appropriate serving utensils.
Monitor temperature of food and beverage prior to service and report unsafe temperatures to supervisor and take appropriate corrective actions.
Serve food according to recipe portion or as instructed.
Disassemble serving line and clean serving area.
Discard or properly store left-over foods.
Perform all tasks in accordance with HACCP guidelines.