Food Service Assistant (Seasonal)

Key Areas of Responsibility: Performs food service duties including preparing salads; slicing meat, cheese, fruits, and vegetables; portioning, chopping, and storing food; weighing, measuring, and mixing ingredients; and preparing cold foods. Prepares and serves foods such as fruits, juices, cereals, and soups. Monitors food quality and serves food in proper portions and in proper receptacles. Ensures all prepped items are labeled and dated to maintain food safety. Safely operates all kitchen equipment ensuring it is cleaned and maintained properly. Works closely with other kitchen staff to ensure effective operations and timely service of meals. Sets up and breaks down the buffet line, cleans the buffet area at the end of the meal including wiping tables, sweeping and mopping as needed. Transports pans of hot food from the kitchen to the buffet line ensuring the buffet is full, clean, and presented in an attractive manner at all times. Eliminates waste and reduces expense through proper food handling procedures. Clean and sanitize all kitchen areas, tables, tools, utensils, and equipment. Sweep and mops food service stations as needed. Returns equipment and supplies to the appropriate storage location. Prepares boxed lunches per guests requests. Prepares beverages such as iced tea, lemonade, cocoa, or coffee. Interacts with guests and answers any questions about menu items. Other duties as assigned by supervisor/manager. Must be willing to work in other areas of the food service department as needed. Education: 10th grade education or higher. High school diploma or equivalent preferred. Training: State Food Safety Certification for West Virginia or the ability to obtain certification. Full or part-time, seasonal position from mid-April through mid-November. Days and hours will vary but will require weekday, weekend and holiday work and possible overtime during the peak season. Work will be mainly indoors. Starting rate of pay is based on experience. Background check required.