Duties & Responsibilities:

• Ability to operate/learn cash system
• Ability to operate and maintain cooking equipment
• Ability to read, interpret and prep meals for students
• Ability to follow all Food Service Department Requirements and certifications
• Ability to stand, bend, squat for long periods of time
• Ability to lift up to 40 lbs.
• Ability to follow direction
• Ability to communicate and interact with students and staff
• All other duties assigned by Kitchen Manager and Food Service Director