SUMMARY: This position is responsible for making and serving nutritious meals for students in a safe and healthful manner. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: * Service daily hot lunch lines (Ruby’s, Coyote, World Market) to ensure compliance with portioning, plate presentation and quality * Determine time and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast, lunch, satellite). Batch cooking is required. Do not cook product for entire day service at once. * Check hot lines during meal periods to ensure they are stocked for the next shift. * Perform temperature checks during meal period to ensure food is being served Log results in temperature log. * Follows assigned break * Follow sanitation requirements according to state, federal or local safe food handling and as prescribed by * Assist in implementation and follow-up of sanitation cleaning schedule for all kitchen areas and * Prepare and update Production records and temperature When applicable, assist with production required / assigned throughout kitchen. * Complies with all requirements of the mandated food handling certification requirements * Follows all Whitsons policies & procedures at all times ADDITIONAL DUTIES AND RESPONSIBILITIES: * Ensure compliance with all portioning, plate presentations and quality * Maintain a sanitary and attractive work area at all Clean as you go. * Stock enough supplies at your station to last the entire * Menu signage is to be neat, clean, colorful and * Set up attractive display plates for each menu * Must adhere to all Whitsons policies * Perform additional duties as assigned by the Manager. REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: * High school graduate or * Must complete all Whitsons and government required training as necessary Qualifications, Experience and Competencies: * Ability to speak and read English in order to understand and perform job * Must be proficient in recipe procedures and cooking * 1-year professional culinary experience required * Always present a positive and professional PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by an team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is frequently required to: * Sit, walk, talk and hear * Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and * Be standing on feet majority of the workday in addition to walking back and * Lift and/or move up to 40 Lifting while turning side to side is sometimes necessary. * Specific vision abilities required by this job include close vision and the ability to adjust WORK ENVIRONMENT: * The work is performed primarily in the kitchen and on the serving line * Standing most of the work day is * Work requires movement in and out of store rooms, near ovens and freezers * Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration * The noise level in the work environment is moderate to The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change. REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: * High school graduate or * Must complete all Whitsons and government required training as necessary. * ServSafe Certified. Qualifications, Experience and Competencies: * Ability to speak and read English in order to understand and perform job * Must be proficient in recipe procedures and cooking * 1-year professional culinary experience required * Always present a positive and professional Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled