• Prepare, cook and serve meals in the cafeteria.

• Provide courteous and timely setup and service in the cafeteria.

• Maintain the sanitation and cleanliness of the service ware, pots, pans, equipment, and work and service areas.

• Follow safe food handling practices, maintain food items at appropriate temperatures and follow established storage practices.  Sustain a sanitary work environment according to health standards and Department policies.

• Perform all other duties that may be assigned in the best interest of SRALAB.

Reporting Relationships

• Reports directly to Food Service Supervisor.

Knowledge, Skills & Abilities Required

• Ability to read, understand and follow written and verbal instructions and use standard measuring devices in preparing and cooking food normally acquired through completion of elementary school.

• Approximately one to three months of on-the-job experience to become familiar with food preparation and department policies and procedures.

• Ability to manipulate various cooking devices and foods weighing up to ten pounds.

• Interpersonal skills necessary to deal with staff, patients and their families in a polite and courteous manner.

• Ability to coordinate several tasks simultaneously.

Working Conditions

• Normal office or patient environment with occasional exposure to high noise levels and hazards due to slippery floors and hot equipment when going through food production areas.

• Kitchen environment with exposure to regular physical discomforts from heat and humidity and possible burns from grill.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified