Daily Routines. A. Complete all work assigned by Manager. B. Plan and write menus. The manager must approve menu no later than the Monday of the week prior to serving. C. Check and turn on all equipment needed for daily operations. D. Responsible for all main dishes, potatoes, gravy, baked beans, rice dishes, etc. E. Food production should be completed as close to serving time as possible in order to reduce holding time and improve food quality. F. Prepare food for following days. G. Soak all dishes and wash in A.M., straighten out refrigerators, freezers, storerooms, check incoming orders, and put away, help when or where needed. Fill and keep full the steam tables with food you are responsible for. Help empty steam tables after lunch. H. Keep work area as neat and clean as possible; clean up all spills. I. Keep records, count, cover, label and put away all leftover foods that are responsibilities of the ▇▇▇▇. Give count to Manager. J. Turn off all equipment. Check ovens and steamer for leftover food. K. Help train students assigned for serving time. L. Remove labels from, and rinse, all cans for recycling. M. The completion of any other duty as deemed necessary by manager.
Appears in 3 contracts
Sources: Food Services Employees Agreement, Food Services Employees Agreement, Food Services Employees Agreement