Essential Functions & Responsibilities: Sets up food service, kitchen, or salad area facilities, equipment and utensils, under detailed instruction, in accordance with specific area needsChecks food temperatures and/or prepares areas for daily operations.Serves appropriate quantities of food to meet federal & state guidelines.Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.As needed, replenishes foods, silverware, glassware, dishes, and trays at serving stations; may order and replenish condiments.May clean and maintain work areas, including floors, facilities, utensils, and equipment; collects and places garbage and trash in designated containers; as appropriate to the area of operation as needed. Washes pots, pans, and other service ware ensuring sanitary handling; organizes and replaces service ware to appropriate locationMay perform cashiering duties, as required or as needed.Follows other instructions, duties or functions assigned by Food Service Director.Attends in-service training to improve skills and knowledge of job expertise

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