Food Service Workers

** - Washing, peeling, and cutting fruits and vegetables using knives, peelers, and cutting boards. - Mixing ingredients for green, vegetable, and pasta salads using standard utensils and bowls. - Cutting, slicing, or grinding meat, poultry, or seafood into portions using knives or basic slicers/grinders under supervision. - Stirring or straining soups and sauces with ladles, strainers, and similar utensils. - Warming tortillas on a flattop grill; no independent cooking or recipe execution is performed. Food Handling & Service Tasks: - Packaging prepared foods for take‑out or handing prepared items to employees. - Taking and recording temperatures of food items, refrigerators, and freezers using basic thermometers. Cleaning & Sanitation Tasks: - Cleaning and sanitizing work areas, utensils, dishware, equipment, and food‑contact surfaces with approved sanitation supplies. - Removing trash and cleaning kitchen garbage containers. Work Environment: Work is performed in a standard commercial kitchen where employees follow established procedures and instructions from supervisory staff. ** Assists with food preparation and serving. Workers must be able to perform a variety of tasks without close supervision, including wash, peel, cut, prepare food; serve prepared items. Remove dishes from tables or counters, clean dining areas and work areas, wash dishes, pots and pans. Stock service areas with supplies, empty trash and perform assorted side duties. Entry level; requires super