1. Ensure the quality of the food items and notify manager if a product does not meet specifications.
2. Follow appropriate personal hygiene procedures to ensure food served to employees is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
3. Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
4. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
5. Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
6. Maintain kitchen logs for food safety program compliance.
7. Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
8. Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
9. Maintain food logs for all food products (e.g., production charts).