Essential Functions & Responsibilities: Sets up food service kitchen or salad area facilities equipment and utensils under detailed instruction in accordance with specific area food temperatures and/or prepares areas for daily appropriate quantities of food to meet federal & state 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 needed replenishes foods silverware glassware dishes and trays at serving stations; may order and replenish 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 in-service training to improve skills and knowledge of job or assists in the preparation of hot and cold meat and vegetable dishes beverages salads sandwiches pie fillings simple bakery items salad dressings and/or other similar food items as appropriate to the serve a range of hot and cold food items from counters and steam tables; adds relishes and garnishes according to all food usage preparation and leftovers on the production record as requiredAssists when needed others in the preparation cleaning stocking cooking and servingMay perform managerial duties as needed including supervising other employees becoming point of contact for school administration opening and closing POS systems and placing orders and other instructions duties and functions assigned by Food Service Director.