ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:
• Prepares and serves food according to menus and in correct portion sizes as mandated by yield
guides.
• Performs cleaning duties, including sweeping and mopping of floors, cleaning of equipment and
work areas, dishwashing and pot washing.
• Brews coffee, fills beverage machines, sets up hot and/or cold food area.
• Delivers, when necessary, food to staff, students and catering events.
• Complies with all state, Federal, local health department requirements for safe food handling
• Complies with all client location security protocols and guidelines
• Checks and stores incoming supplies.
• Follows assigned break schedules.
• Collects and strips trays for dishwashing and participates in ware washing if assigned
• Stores silverware, dishes, glasses, cups, pots, etc.
• Participates on safety committee.
• Attends all mandatory in-service programs.
• Manages POS/cash handling if applicable for position
ADDITIONAL DUTIES AND RESPONSIBILITIES:
• Adheres to all Whitsons policies and procedures at all times
• Supports the goals, objective and mission statement set forth by Whitsons.
• Complies with all requirements of the mandated food handling certification requirements
• Performs all other duties as assigned.

REQUIRED QUALIFICATIONS AND COMPETENCIES:
Revised
10/23/2014
Education:
• High school graduate or equivalent.
• Must complete all Whitsons and other mandated training as necessary
Other Qualifications, Experience and Competencies:
• Ability to speak and read English in order to understand and perform job assignments.
• 1 year professional food service experience preferred
• Always present a positive and professional image.
PHYSICAL DEMANDS OF THE JOB:
The physical demands described here are representative of those that must be met by a 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 Sit, walk, talk
and hear
• Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands
and arms.
• Be standing on feet majority of the workday in addition to walking back and forth.
• Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary.
• Specific vision abilities required by this job include close vision and the ability to adjust focus.
WORK ENVIRONMENT:
• The work is performed primarily in the kitchen and on the serving line
• Standing most of the workday is required.
• Work requires movement in and out of storerooms and freezers
• Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment.
• The noise level in the work environment is moderate to loud.