According to the prescribed policies and procedures of the organization including all applicable federal, state and local regulations and under the supervision of the Director of Food Service assumes responsibility for ensuring the cleanliness and sanitation of all dishes, utensils, kitchen/kitchen equipment and dining rooms.
Education: Must be at least 16 years of age.
Experience: Prior experience helpful.
Mental: Must have good communication, comprehension, and interpersonal skills. Must have the ability to speak, read, write and understand English.
Skills: Must have excellent customer service skills.
Licensure: None required
Vision: Normal: Consistent with standard workflow.