Your day begins before the first bell rings. You arrive at the school kitchen, review the day's menu, and begin preparing food items using standardized recipes and approved batch cooking methods. You set up hot and cold food stations, properly stocking counters and carts with plates, napkins, and condiments in preparation for the meal service. As students and staff move through the cafeteria line, you serve food according to portioning guidelines, ensuring every meal meets nutritional requirements and program standards. Between service periods, you record temperatures and times on the appropriate logs, enter cafeteria sales, and maintain an accurate account of cash collected and meals served. After service, you wash and properly stack dishes, trays, pots, pans, and utensils, clean kitchen equipment and work areas following Standard Operating Procedures, and help receive, unpack, date, store, and rotate supplies. Success in this role looks like a clean, safe kitchen, happy and well-fed students, and a team that runs like clockwork — day in and day out.
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