Kitchen Sanitation Assistant

Details

• Department: Nutrition Services
• Schedule: PT 15 hours per week
• Facility: Our Lady of Peace
• Location: Lewiston, NY
• Salary: $15.00 - $17.92 per hour

Actual compensation offered will vary based on factors including applicable licenses, certifications, education, experience, location, qualifications and comparison with associates in similar roles.

Schedules with guaranteed hours will include hours on some weekends and some holidays.


Benefits

Paid time off (PTO)

Various health insurance options & wellness plans

Retirement benefits including employer match plans

Long-term & short-term disability

Employee assistance programs (EAP)

Parental leave & adoption assistance

Tuition reimbursement

Ways to give back to your community

*Please note, benefits and benefits eligibility can vary by position, exclusions may apply for some roles (for example: Travel, PRN, Short-Term Option, etc.).


Responsibilities

Perform a variety of duties related to the cleaning and sanitizing of food service dishes, utensils, pots and pans, equipment, work areas and floors used in all food preparation and service functions. Performs a limited number of job duties related to the preparation, service and transport of food. Collect and disposes of trash and similar debris. Replenish supplies to designated work areas to assure adequate quantities and to prevent interruption in service. Assist with set up and clean up for food service functions. Adhere to Facility Standards of Conduct and practices the Core Values of Service of the Poor, Reverence, Integrity, Wisdom, Creativity and Dedication. Represent OLP accurately and honestly. Act with integrity and in the best interest of OLP. Identifies instances of non-compliance and takes appropriate action, including reporting violations of the CRP. Adheres to Facility policy or regulations. Business relationships are conducted in the best interest of OLP, free of gifts, favors or other improper inducements.|

Position Accountabilities and Performance Criteria The following are essential job accountabilities:

1) Clean and sanitize all pots, pans and utensils used in the hot and cold preparation and service of foods; ensures items are properly air dried; returns clean utensils, pots/pans, etc. to proper kitchen or cafeteria areas. (20%).

• Application of Knowledge Performance Criteria - Complie with proper water temperatures and correct measures of chemicals in wash and sanitizing rinse in the pot and pan area. Insures that pot and pan areas are neat and orderly, and works to prevent cross- contamination by keeping dirty pans/utensils away from the clean areas.
• Assure all aspects of job are performed to standard to prevent cross-contamination of pots, pans and dishware used in food service. Insures that correct temperatures are maintained for sanitizing levels for the wash, rinse and sanitize pot sinks while performing cleaning/sanitizing procedures. Insure that water in sinks is changed as needed to maintain proper sanitation levels. Replenish chemicals and supplies as needed.
• Collaboration Performance Criteria - Maintain a positive attitude in the work place; work well with and assists others as needed to complete the job.

2) Store all food items in appropriate storage areas of department, including but not limited to: coolers, freezers, designated dry storage areas. Store all paper, office and cleaning supplies in designated dry storage areas. Removes food items from original packaging.(20%).

• Application of Knowledge Performance Criteria - Insure that food items are removed including but not limited to, produce and stores such items as appropriate, clean food storage containers; rotates all stock and complies with FIFO (first in, first out). Competency: Infection Control: Insures policy is followed relative to wearing disposable gloves at all times when handling or preparing ready-to-eat foods.
  
  Communications Performance Criteria - Insure that all personal injuries or accidents are reported immediately to the Nutrition Services
• Supervisor on duty.
• Record Keeping Performance Criteria - Insure that all food items are dated upon receipt and storage, including individual items placed on shelves. Rotates full cases, such as enteral formulas or supplements, by expiration dates. Takes and records temperatures of delivered frozen and refrigerated foods.

3) Receives all deliveries for the Nutrition Services Department. (16%).

• Application of Knowledge Performance Criteria - Utilize proper lifting and body mechanics when performing all Storeroom Clerk duties to prevent personal injury. Inspects all goods for damage, condition and/or quality; immediately informs supervision of any concerns regarding damaged goods, product errors or incomplete orders.
• Assure invoices are placed in appropriate file in office. Available to receive all deliveries for the department; is flexible in adjusting break and lunch schedule to be available for routinely scheduled large deliveries.
• Record Keeping Performance Criteria - Checks in all orders as per invoice received and order or inventory sheets; reports any items missing from orders to Nutrition Services Supervisor or Director. Verifies all orders received with invoices and with order/inventory sheets to assure correct items have been received; immediately places invoice in Daily Invoice slot.

4) Arranges products on shelves for ease of location by department employees. Sweeps and mops floor daily, washes or dusts shelves as needed. (5%).

• Application of Knowledge Performance Criteria - Perform all sanitation operations correctly to ensure all equipment is cleaned and sanitized according to procedures to ensure the safety of residents, staff and visitors.
• Report to work as scheduled; demonstrate consistent attendance with no patterns of absenteeism. Maintain all department storage areas in a neat and orderly manner.
• Monitor storage areas for dented cans and reports same to Supervisor.

5) Replenish designated food and supplies to the hot food production area, including, but not limited to: sugar, flour, dry milk. (5%).

• Application of Knowledge Performance Criteria - Comply with Universal Precautions appropriate to their position while performing all job duties in order to minimize exposure. Clean all storage bins according to sanitation guidelines to prevent infestation or contamination of foods.
• Planning/Timeliness Performance Criteria - Insure that foods and/or supplies are replenished at appropriate times to prevent the interruption of meal service.
• Record Keeping Performance Criteria - Labels and dates all opened food items at the time of storage in hot food production area.

6) Fills dishwasher for use. Operate dishwasher to ensure all dishes, utensils and trays are clean and sanitized; ensures items are properly dried and stored in racks, lowerators, etc.; delivers all clean items to proper kitchen or cafeteria areas.(5%).

• Application of Knowledge Performance Criteria - Assure all aspects of job are performed to standard to prevent cross contamination of all dishware.
• Demonstrate the ability to operate equipment according to department and safety guidelines. Complys with Universal Precautions appropriate to their position while performing all job duties in order to minimize exposure. Monitor dish machine temperatures to assure correct wash and rinse temperatures; empties and cleans dish machine after each meal; clean stainless steel counter areas in dish room after each meal; maintains dish room in a clean and orderly manner.
• Communications Performance Criteria - Reports any deviations in temperature of dish machine to the Supervisor on duty; reports mechanical problems of any equipment in dish room to Supervisor on duty.

7) Perform general and heavy cleaning duties such as: cleaning equipment and work areas (tables, ovens, fryer, refrigerators, stainless steel, etc.); sweeping and mopping of kitchen floor and cafeteria service floor areas. Cleans and maintains cleanliness overall. (5%).

• Application of Knowledge Performance Criteria - Utilizes appropriate Personal Protective Equipment (PPE) when working with specific chemicals to clean designated equipment, such as, but not limited to ovens, dish machines, etc.
• Perform all sanitation operations correctly to ensure all equipment is cleaned and sanitized according to procedures to ensure the safety of residents, staff and visitors. Delimes dish machine as per procedure in a safe manner and ensures area is clean and orderly after this procedure.
• Planning/Timeliness Performance Criteria - Completes job duties within required timeframe, according to established schedules or workflow requirements and assists co-workers to do same. Report to work on time and ready to work at the start of the shift; provides proper notification when late or absent.

8) Collect and dispose of trash, cans, bottles, cardboard, grease and similar debris and transports to

designated disposal or recycling areas. (5%).

• Application of Knowledge Performance Criteria - Transport trash and recyclables to designated disposal and recycling areas; mops up any spills as a result of transporting trash. Operates trash compactor safely and complies with posted directions for operation.

9) Perform duties for resident meal times, to include, but not limited to: setting up mugs, making coffee, pouring hot beverages, loading resident food carts, delivering/returning of food carts to/from nursing units.( 5%).

• Application of Knowledge Performance Criteria - Uses proper ice scoop to fill clean container with ice from ice machine; returns scoop to sanitizing solution; uses cart to transport filled container to cafeteria. Uses appropriate equipment and proper lifting and body mechanics to avoid personal injury while servicing the soda machine with ice and replacing carbon dioxide tanks and bag-in-box. Reports to work as scheduled; demonstrates consistent attendance with no patterns of absenteeism.
• Communications Performance Criteria - Report any equipment malfunction to the Supervisor on duty.
  
  Planning/Timeliness Performance Criteria - Monitor level of coffee in urns to assure coffee is available for the residents and for special functions throughout the day
• Application of Knowledge Performance Criteria - Insures that all boxes are recycled properly after delivery and taken to designated area. Insure that freezers have been shut down by Maintenance prior to defrosting. Perform all sanitation operations correctly to ensure all equipment is cleaned and sanitized according to procedures to ensure safety of residents, staff and visitors. Disperse items from designated freezers to other freezer units to assure food safety and prevent thawing of food during cleaning process.

10) Defrosts freezers as needed.(3%).

• Planning/Timeliness Performance Criteria - Allow adequate time for freezers to chill to at least 25 degrees F before returning food items to clean freezer.

11) Provides set up and clean up assistance for special functions, such as dinners, cafeteria specials, Facility employee functions and other food service functions. Monitor vending area and returns trays and dishes to dish room. (3%).

• Application of Knowledge Performance Criteria - Insure vending area is maintained and in clean condition for customers. Move tables and other equipment using proper lifting and body mechanics to prevent personal injury and ensure the safety of others. Insures that equipment is returned to proper location after use, clean and in good condition.
• Collaboration Performance Criteria - Demonstrate flexibility in working hours and days scheduled in order to meet the needs of the department.

12) Clean deep fryer in cooks' area weekly or as needed; disposes of grease properly; adds new oil to deep fryer. (3%).

• Application of Knowledge Performance Criteria - Assure area is clean and free from grease spills upon completion of tasks. Properly disposes of empty containers; transports grease from fryer in appropriate transport container to designated outside waste receptacle; transfers grease to waste receptacle; cleans transport containers. Strain food particles from deep fryer fat weekly or more often as determined by
  
  use of deep fryer and direction from Supervisor; complies with procedure. Clean immediate area near deep fryer to assure no grease is on floor or outside of fryer; cleans up any spills from the transport of grease to outside waste receptacle. Empty deep fat fryer; cleans, rinses and sanitizes fryer according to procedure; observes all safety precautions to avoid personal injury or injury to a fellow employee; adds fresh fat to the fryer to the level mark required.

13) Attends all inservices and meetings as required.(2%).

• Application of Knowledge Performance Criteria - Competency: Participate in drills and demonstrates knowledge of Plan for Department. Projects poise, authority, and a positive image. Wear appropriate clothing and accessories, giving proper attention to personal hygiene. Wears Facility ID Badge while on duty.
• Infection Control Competency: Demonstrates knowledge of and adheres to all infection control procedures including proper hand-washing techniques, contact with blood spills and universal precautions. Attend all mandatory inservices. Attends department meetings as required and scheduled.

The following duties may be reassigned:

14) Performs the duties of Nutrition Services Aide as needed.(2%).

• Application of Knowledge Performance Criteria - Wash hands before putting on gloves. Change gloves as needed when soiled or torn, before beginning a different task or before handling cooked or ready to eat foods. Demonstrates accuracy in portion control and ability to perform duties on all trayline. Change gloves as needed; washes hands before putting on gloves; always wears gloves to handle cooked or ready
  
  to eat foods. Transport food in a safe manner to units; locks off elevator only when transporting food to and from nursing units.

15) Stores bread and milk deliveries.(1%).

• Application of Knowledge Performance Criteria -Rotate stock after delivery to prevent food spoilage. Ensure rotation of all products to prevent spoilage and costly loss of products.
• Communications Performance Criteria - Report food products that are damaged to Supervisor on duty.
  
  Record Keeping Performance Criteria - Review invoices with order to assure all products are received; immediately places invoice in the "In" file on main office door.

16) Delivers, as needed, requested early meal trays to residents for breakfast, lunch or dinner.

• Resident Relations Performance Criteria - Identify the resident correctly before leaving any meal trays and/or food items with the resident to assure resident safety and compliance with modified diet restrictions.

17) Perform other related duties as assigned or requested.


Requirements

Education:

• H.S Diploma or GED preferred.

Work Experience:

• No experience required-On the job training provided.
• One (1) to Three (3) months food service experience preferred.

Additional Preferences

No additional preferences.


Why Join Our Team

Ascension Living is a nationally recognized non-profit senior living provider offering rewarding career opportunities in numerous locations across 11 states and Washington D.C. As part of our Independent Living, Assisted Living, Short-term Rehabilitation, Memory Support or Long-term Care teams, you will be empowered to provide compassionate, personalized care and develop lasting relationships with our residents and their loved ones.

Ascension is a leading non-profit, faith-based national health system made up of over 134,000 associates and 2,600 sites of care, including more than 140 hospitals and 40 senior living communities in 19 states.

Our Mission, Vision and Values encompass everything we do at Ascension. Every associate is empowered to give back, volunteer and make a positive impact in their community. Ascension careers are more than jobs; they are opportunities to enhance your life and the lives of the people around you.


Equal Employment Opportunity Employer

Ascension Senior Living will provide equal employment opportunities (EEO) to all associates and applicants for employment regardless of race, color, religion, national origin, citizenship, gender, sexual orientation, gender identification or expression, age, disability, marital status, amnesty, genetic information, carrier status or any other legally protected status or status as a covered veteran in accordance with applicable federal, state and local laws.

For further information, view the EEO Know Your Rights (English) poster or EEO Know Your Rights (Spanish) poster.

As a military friendly organization, Ascension promotes career flexibility and offers many benefits to help support the well-being of our military families, spouses, veterans and reservists. Our associates are empowered to apply their military experience and unique perspective to their civilian career with Ascension.

Pay Non-Discrimination Notice

Please note that Ascension will make an offer of employment only to individuals who have applied for a position using our official application. Be on alert for possible fraudulent offers of employment. Ascension will not solicit money or banking information from applicants.


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This employer participates in the Electronic Employment Verification Program. Please click the E-Verify link below for more information.

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Responsibilities

Perform a variety of duties related to the cleaning and sanitizing of food service dishes, utensils, pots and pans, equipment, work areas and floors used in all food preparation and service functions. Performs a limited number of job duties related to the preparation, service and transport of food. Collect and disposes of trash and similar debris. Replenish supplies to designated work areas to assure adequate quantities and to prevent interruption in service. Assist with set up and clean up for food service functions. Adhere to Facility Standards of Conduct and practices the Core Values of Service of the Poor, Reverence, Integrity, Wisdom, Creativity and Dedication. Represent OLP accurately and honestly. Act with integrity and in the best interest of OLP. Identifies instances of non-compliance and takes appropriate action, including reporting violations of the CRP. Adheres to Facility policy or regulations. Business relationships are conducted in the best interest of OLP, free of gifts, favors or other improper inducements.|

Position Accountabilities and Performance Criteria The following are essential job accountabilities:

1) Clean and sanitize all pots, pans and utensils used in the hot and cold preparation and service of foods; ensures items are properly air dried; returns clean utensils, pots/pans, etc. to proper kitchen or cafeteria areas. (20%).

• Application of Knowledge Performance Criteria - Complie with proper water temperatures and correct measures of chemicals in wash and sanitizing rinse in the pot and pan area. Insures that pot and pan areas are neat and orderly, and works to prevent cross- contamination by keeping dirty pans/utensils away from the clean areas.
• Assure all aspects of job are performed to standard to prevent cross-contamination of pots, pans and dishware used in food service. Insures that correct temperatures are maintained for sanitizing levels for the wash, rinse and sanitize pot sinks while performing cleaning/sanitizing procedures. Insure that water in sinks is changed as needed to maintain proper sanitation levels. Replenish chemicals and supplies as needed.
• Collaboration Performance Criteria - Maintain a positive attitude in the work place; work well with and assists others as needed to complete the job.

2) Store all food items in appropriate storage areas of department, including but not limited to: coolers, freezers, designated dry storage areas. Store all paper, office and cleaning supplies in designated dry storage areas. Removes food items from original packaging.(20%).

• Application of Knowledge Performance Criteria - Insure that food items are removed including but not limited to, produce and stores such items as appropriate, clean food storage containers; rotates all stock and complies with FIFO (first in, first out). Competency: Infection Control: Insures policy is followed relative to wearing disposable gloves at all times when handling or preparing ready-to-eat foods.
  
  Communications Performance Criteria - Insure that all personal injuries or accidents are reported immediately to the Nutrition Services
• Supervisor on duty.
• Record Keeping Performance Criteria - Insure that all food items are dated upon receipt and storage, including individual items placed on shelves. Rotates full cases, such as enteral formulas or supplements, by expiration dates. Takes and records temperatures of delivered frozen and refrigerated foods.

3) Receives all deliveries for the Nutrition Services Department. (16%).

• Application of Knowledge Performance Criteria - Utilize proper lifting and body mechanics when performing all Storeroom Clerk duties to prevent personal injury. Inspects all goods for damage, condition and/or quality; immediately informs supervision of any concerns regarding damaged goods, product errors or incomplete orders.
• Assure invoices are placed in appropriate file in office. Available to receive all deliveries for the department; is flexible in adjusting break and lunch schedule to be available for routinely scheduled large deliveries.
• Record Keeping Performance Criteria - Checks in all orders as per invoice received and order or inventory sheets; reports any items missing from orders to Nutrition Services Supervisor or Director. Verifies all orders received with invoices and with order/inventory sheets to assure correct items have been received; immediately places invoice in Daily Invoice slot.

4) Arranges products on shelves for ease of location by department employees. Sweeps and mops floor daily, washes or dusts shelves as needed. (5%).

• Application of Knowledge Performance Criteria - Perform all sanitation operations correctly to ensure all equipment is cleaned and sanitized according to procedures to ensure the safety of residents, staff and visitors.
• Report to work as scheduled; demonstrate consistent attendance with no patterns of absenteeism. Maintain all department storage areas in a neat and orderly manner.
• Monitor storage areas for dented cans and reports same to Supervisor.

5) Replenish designated food and supplies to the hot food production area, including, but not limited to: sugar, flour, dry milk. (5%).

• Application of Knowledge Performance Criteria - Comply with Universal Precautions appropriate to their position while performing all job duties in order to minimize exposure. Clean all storage bins according to sanitation guidelines to prevent infestation or contamination of foods.
• Planning/Timeliness Performance Criteria - Insure that foods and/or supplies are replenished at appropriate times to prevent the interruption of meal service.
• Record Keeping Performance Criteria - Labels and dates all opened food items at the time of storage in hot food production area.

6) Fills dishwasher for use. Operate dishwasher to ensure all dishes, utensils and trays are clean and sanitized; ensures items are properly dried and stored in racks, lowerators, etc.; delivers all clean items to proper kitchen or cafeteria areas.(5%).

• Application of Knowledge Performance Criteria - Assure all aspects of job are performed to standard to prevent cross contamination of all dishware.
• Demonstrate the ability to operate equipment according to department and safety guidelines. Complys with Universal Precautions appropriate to their position while performing all job duties in order to minimize exposure. Monitor dish machine temperatures to assure correct wash and rinse temperatures; empties and cleans dish machine after each meal; clean stainless steel counter areas in dish room after each meal; maintains dish room in a clean and orderly manner.
• Communications Performance Criteria - Reports any deviations in temperature of dish machine to the Supervisor on duty; reports mechanical problems of any equipment in dish room to Supervisor on duty.

7) Perform general and heavy cleaning duties such as: cleaning equipment and work areas (tables, ovens, fryer, refrigerators, stainless steel, etc.); sweeping and mopping of kitchen floor and cafeteria service floor areas. Cleans and maintains cleanliness overall. (5%).

• Application of Knowledge Performance Criteria - Utilizes appropriate Personal Protective Equipment (PPE) when working with specific chemicals to clean designated equipment, such as, but not limited to ovens, dish machines, etc.
• Perform all sanitation operations correctly to ensure all equipment is cleaned and sanitized according to procedures to ensure the safety of residents, staff and visitors. Delimes dish machine as per procedure in a safe manner and ensures area is clean and orderly after this procedure.
• Planning/Timeliness Performance Criteria - Completes job duties within required timeframe, according to established schedules or workflow requirements and assists co-workers to do same. Report to work on time and ready to work at the start of the shift; provides proper notification when late or absent.

8) Collect and dispose of trash, cans, bottles, cardboard, grease and similar debris and transports to

designated disposal or recycling areas. (5%).

• Application of Knowledge Performance Criteria - Transport trash and recyclables to designated disposal and recycling areas; mops up any spills as a result of transporting trash. Operates trash compactor safely and complies with posted directions for operation.

9) Perform duties for resident meal times, to include, but not limited to: setting up mugs, making coffee, pouring hot beverages, loading resident food carts, delivering/returning of food carts to/from nursing units.( 5%).

• Application of Knowledge Performance Criteria - Uses proper ice scoop to fill clean container with ice from ice machine; returns scoop to sanitizing solution; uses cart to transport filled container to cafeteria. Uses appropriate equipment and proper lifting and body mechanics to avoid personal injury while servicing the soda machine with ice and replacing carbon dioxide tanks and bag-in-box. Reports to work as scheduled; demonstrates consistent attendance with no patterns of absenteeism.
• Communications Performance Criteria - Report any equipment malfunction to the Supervisor on duty.
  
  Planning/Timeliness Performance Criteria - Monitor level of coffee in urns to assure coffee is available for the residents and for special functions throughout the day
• Application of Knowledge Performance Criteria - Insures that all boxes are recycled properly after delivery and taken to designated area. Insure that freezers have been shut down by Maintenance prior to defrosting. Perform all sanitation operations correctly to ensure all equipment is cleaned and sanitized according to procedures to ensure safety of residents, staff and visitors. Disperse items from designated freezers to other freezer units to assure food safety and prevent thawing of food during cleaning process.

10) Defrosts freezers as needed.(3%).

• Planning/Timeliness Performance Criteria - Allow adequate time for freezers to chill to at least 25 degrees F before returning food items to clean freezer.

11) Provides set up and clean up assistance for special functions, such as dinners, cafeteria specials, Facility employee functions and other food service functions. Monitor vending area and returns trays and dishes to dish room. (3%).

• Application of Knowledge Performance Criteria - Insure vending area is maintained and in clean condition for customers. Move tables and other equipment using proper lifting and body mechanics to prevent personal injury and ensure the safety of others. Insures that equipment is returned to proper location after use, clean and in good condition.
• Collaboration Performance Criteria - Demonstrate flexibility in working hours and days scheduled in order to meet the needs of the department.

12) Clean deep fryer in cooks' area weekly or as needed; disposes of grease properly; adds new oil to deep fryer. (3%).

• Application of Knowledge Performance Criteria - Assure area is clean and free from grease spills upon completion of tasks. Properly disposes of empty containers; transports grease from fryer in appropriate transport container to designated outside waste receptacle; transfers grease to waste receptacle; cleans transport containers. Strain food particles from deep fryer fat weekly or more often as determined by
  
  use of deep fryer and direction from Supervisor; complies with procedure. Clean immediate area near deep fryer to assure no grease is on floor or outside of fryer; cleans up any spills from the transport of grease to outside waste receptacle. Empty deep fat fryer; cleans, rinses and sanitizes fryer according to procedure; observes all safety precautions to avoid personal injury or injury to a fellow employee; adds fresh fat to the fryer to the level mark required.

13) Attends all inservices and meetings as required.(2%).

• Application of Knowledge Performance Criteria - Competency: Participate in drills and demonstrates knowledge of Plan for Department. Projects poise, authority, and a positive image. Wear appropriate clothing and accessories, giving proper attention to personal hygiene. Wears Facility ID Badge while on duty.
• Infection Control Competency: Demonstrates knowledge of and adheres to all infection control procedures including proper hand-washing techniques, contact with blood spills and universal precautions. Attend all mandatory inservices. Attends department meetings as required and scheduled.

The following duties may be reassigned:

14) Performs the duties of Nutrition Services Aide as needed.(2%).

• Application of Knowledge Performance Criteria - Wash hands before putting on gloves. Change gloves as needed when soiled or torn, before beginning a different task or before handling cooked or ready to eat foods. Demonstrates accuracy in portion control and ability to perform duties on all trayline. Change gloves as needed; washes hands before putting on gloves; always wears gloves to handle cooked or ready
  
  to eat foods. Transport food in a safe manner to units; locks off elevator only when transporting food to and from nursing units.

15) Stores bread and milk deliveries.(1%).

• Application of Knowledge Performance Criteria -Rotate stock after delivery to prevent food spoilage. Ensure rotation of all products to prevent spoilage and costly loss of products.
• Communications Performance Criteria - Report food products that are damaged to Supervisor on duty.
  
  Record Keeping Performance Criteria - Review invoices with order to assure all products are received; immediately places invoice in the "In" file on main office door.

16) Delivers, as needed, requested early meal trays to residents for breakfast, lunch or dinner.

• Resident Relations Performance Criteria - Identify the resident correctly before leaving any meal trays and/or food items with the resident to assure resident safety and compliance with modified diet restrictions.

17) Perform other related duties as assigned or requested.

Qualifications

Education:

• H.S Diploma or GED preferred.

Work Experience:

• No experience required-On the job training provided.
• One (1) to Three (3) months food service experience preferred.

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