Serve

Archdiocese of Detroit•Warren, MI

2d•Onsite

About The Position

Perform cooking duties under the direction of the supervisor to provide nutritional and attractive meals and ala carte selections to schools as specified. This role involves preparing high-quality food items, serving meals, handling cash and operating the Point-of-Sale System, cleaning the kitchen, maintaining equipment, assisting with planning and ordering, and following safety and sanitation procedures. The position requires effective communication and the ability to maintain a safe and clean work environment.

Requirements

High school diploma or general education degree (GED); or one to three months’ related experience and/or training; or equivalent combination of education and experience.
Ability to read, understand and speak basic English to perform essential functions of the job.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one to customers and other employees of the organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.

Responsibilities

Preparation of high-quality food items according to standardized recipes or instructions in a fast, efficient manner to meet production, delivery and service schedules, including USDA Meals Per Labor Hour standards.
Serve meals or prepare for delivery at times, using correct portioning, meeting USDA minimum standards and ensuring that food is at the correct temperatures and is attractive and tasty.
Store leftovers following safe food handling procedures.
Use established cash and ticket collection procedures during service.
Responsible for cash and records from area worked during service periods.
Operate the Point-of-Sale System (Meal Magic).
Clean kitchen after preparation and serving, maintaining high standards of cleanliness and storing excess food properly.
Keep refrigerators and storerooms clean and neat.
All food and supply items are to be stored properly.
Operate and maintain kitchen equipment as instructed.
Assist in production planning, record keeping and reporting as required.
Order supplies and food needed for area of responsibility.
Assist in ordering and receiving of all food and supplies.
Follow correct procedures for safety and sanitation at all times.
Report needed maintenance, faulty equipment, or accidents to the Food Service Director immediately.
Attend in-service and/or safety meetings as required.
Work effectively and maintain good working relationships with co-workers, school personnel, administrators, students, parents and Food Service Director.
Maintain clean and safe work environment; ability to perform job safely.
Other duties may be assigned.