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This position is about 30 hours/week, Monday through Friday.
Principal Roles and Responsibilities:
• Front of the house production & preparation of fruit cups, veggies/dip, condiments, protein packs, salads and sandwiches
• Assist in Back of the House cold and hot production
• Order, receive, organize, date, rotate and store food and dry goods, adhering to all Health Department guidelines and rules
• Organize and display menu items for sale
• Operate point of sale and serving students during lunch time and adhering to all policies, rules and POS procedures and replenish food on serving line
• Clean up of lunch items, count and record items. Package, date and store left over items
• Clean counters and complete end of the day procedures. Wash pots and pans when needed and mop and sweep
• Continuous cleaning of front of house equipment (sandwich board, reach in, heating lamps, drink barrels, outside of ice machine, shelving, drawers, POS set up)
• Perform related kitchen duties as assigned
Experience:
• General food preparation preferred
• Commercial kitchen experience desired
Skill Requirements:
• Wash, heat, cut, and assemble foods and ingredients
• Follow Health Department Food and Safety rules and requirements (training provided)
• Perform work efficiently during rush conditions
• Follow oral and written instructions
• Do simple arithmetic and count
• Work cooperatively with others
• Lift, carry, push, and pull objects weighing up to 50 pounds
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