Subzone

4:30pm – 8:00pm (Monday – Friday)

A uniform will be provided and must be always worn by all employees. Wash your hands before starting work.

Job Summary

1. Responsible for service at the SubZone station.
2. Responsible for maintaining the quality and freshness of the SubZone.
3. Daily set up of the Subzone
4. Assist in any other duties needed as directed by a member of management.

Essential Functions

1. Requires occasional lifting of up to 50 pounds throughout the course of the day.
2. Must be able to work on your feet for the entire length of the shift.
3. Must be able to work in extreme conditions of hot and cold (cooler, freezer, extremely hot equipment).
4. Must be able to work on potentially hazardous surfaces (wet floors).
5. Work with and around hazardous chemicals (cleaning supplies).
6. Must be able to read and extend recipes.

• 4:30 – 5:00
  • Fill pans according to SubZone plan-o-gram.
  • Restock condiments and breads.
  • Check with the kitchen manager for any special instructions
• 5:00-7:00
  • Prepare sandwiches to order
  • Restock as needed
  • Keep station clean during the meal period
• 7:00 – 8:00
  • Wrap all SubZone containers and return them to the refrigerator
  • Clean counter, wells, and breath guards
  • Check with the kitchen manager for any additional assignments

Qualification Standards

1. Knowledge in the operation of the following equipment:
   • Serving Lines
2. Ability to recognize and maintain the highest standards regarding the appearance and flavor of food served.
3. Completion of Pioneer College Caterers Sanitation Training Program (Serve Safe).
4. Maintain a clean and well-organized working environment.

Accountability

You will be evaluated on the quality and quantity of food produced daily.  A policy of clean as you go will be enforced.  Worktables, sinks, carts, equipment, and floors must be clean both during your shift and prior to your departure.  All guidelines outlined in your employee handbook must be adhered to.  Formal written evaluations will be performed by your supervisor twice each year.

Safety Guidelines

Observing safety rules is an important part of each job in the kitchen.  Please observe all safety posters and guidelines.  Material Safety Data Sheets (MSDS) are available for all chemicals used in the kitchen.  Please familiarize yourself with their location.  Safety in the workplace is the responsibility of everyone.  Let us all work together to make our kitchen a safe place to work.