Responsible for storage, preparation and serving of food to youth and staff in a secure facility. Works at all assigned stations in the food service area. Prepares all types of foods from preliminary stage and cooks those foods to a finished state. Prepares and cooks all foods and supplemental items necessary for all diets. Prepares food in accordance to recipe and pull sheets. Responsible for following set menu or special diet order as directed by the Food Service Director or other administrative staff. Interprets the menu and correctly fill youth and staff meals according to the established menu. Sets up and breaks down food service line as assigned. Responsible for specific general cleaning duties in the general kitchen, storage, dish room and food service line. Responsible for using appropriate cleaning products and following instructions provided on the cleaning products. Wash dishes, pots, pans, and other utensils following approved sanitation methods. Carry trash and/or refuse to garbage disposal and dumpster. Clean trash cans. Assist in the unloading and loading of delivery trucks. Responsible for completing documentation for Child Nutrition Programs; temperature logs, storage records and production records. Responsible for assisting in or conducting inventory of food, supplies, small wares and equipment as needed. Must be able to use all food service equipment. May be asked to use a food processor, slicer, fryer or mixer to prepare meals. Adheres to appropriate food safety guidelines during all stages of cooking, storing and cleaning process. Must be able to understand and follow Hazard Analysis Critical Control Point requirements. Verifies that foods are stored, prepared, and served at the accurate temperatures. Prepares assigned reports to support that accurate temperatures are followed. Attends training and incorporates information learned into daily job duties and responsibilities. Performs other related duties as assigned. KNOWLEDGE, SKILLS AND ABILITIES: Knowledgeable of and understand general food safety and sanitation practices. Ability to utilize equipment required for the position. Ability to stand for long periods, some heavy lifting, pulling and squatting. Ability to do basic mathematical skills, measuring, adding, and deducting. PREFERRED QUALIFICATIONS: One year of food service experience; or completion of a program of study from a vocational/ technical school in food service area. Be at least 19 years of age. Experience preparing meals for a large number of customers or clients. SPECIAL NOTES: An incomplete Candidate Profile will not be accepted. Please make sure that all parts of the profile are complete and accurate. ‘See Resume’ is not an acceptable response. All periods of employment and non-employment should be included with correct start/end dates. Employees in this position will be required to work overtime with little or no notice and may be required to flex out or after work schedules. Due to the facility hours of 24/7, this position requires shift schedules and employees are required to work a shift schedule, which includes rotating shifts, evenings, weekends and holidays with varying days off. Candidates must successfully complete a drug screening and background screening prior to employment. All prospective candidates will be subject to a sex offender check, criminal background checks (state, local, and national) and pre-employment drug screening for direct care positions. DJJ participates in E-VERIFY (Employment Eligibility). When identified on a position description, a valid driver’s license is required. If initially hired with an out-of-state license, the Florida resident must obtain a valid Florida state driver’s license within 30 days of hire. Licenses suspended or revoked for any reason, work permits (Business purpose/ Employment/education only licenses) and some types of restricted licenses are not acceptable. Licenses that have Corrective Lenses Restriction are acceptable, provided the driver wears corrective lenses while operating the vehicle.