Duties & Responsibilities Prepares or assists in the preparation of food items, including such tasks as cleaning, dicing, slicing and peeling food items, and weighing, measuring, and mixing ingredients. Performs simple cooking, grilling, and food preparation, such as boiling eggs, making jello, making toast, and making coffee; cooking items for cold salad preparation; assisting in mixing, kneading, panning, and baking bread/desserts. Prepares and assists in serving of food as required. Portions, serves and wraps the food, or places it directly on plates for service to patrons, such as cutting pies or sandwiches and making beverages. Cleans and sanitizes work areas, counters, tables, equipment, utensils, dishes, or silverware. Maintains quality, appearance, cleanliness, sanitation, and product levels of serving line during service. May oversee and train student employees and/or assigned personnel as required. Provides courteous service to guests and promotes good customer relations. Wraps and labels products for storage and plans for the re-utilization of leftover foods. Serves foods as required. Responsible for filling out production worksheets to track food production, product utilization, shortages, including overproduction and/or spoilage/waste. Reports equipment failures to the designated supervisor, maintains equipment and supplies needed in service area.