Meat Clerk

Remove trash and clean kitchen garbage containers.

Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.

Scrape leftovers from dishes into garbage containers.

Portion and wrap the food, or place it directly on plates for service to patrons.

Vacuum dining area and sweep and mop kitchen floor.

Store food in designated containers and storage areas to prevent spoilage.

Package take-out foods or serve food to customers.

Cut, slice or grind meat, poultry, and seafood to prepare for cooking.

Take and record temperature of food and food storage areas, such as refrigerators and freezers.

Stir and strain soups and sauces.

Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.

Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.

Carry food supplies, equipment, and utensils to and from storage and work areas.

Load dishes, glasses, and tableware into dishwashing machines.

Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.

Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.

Clean and sanitize work areas, equipment, utensils, dishes, or silverware.

Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.

Use manual or electric appliances to clean, peel, slice, and trim foods.

Assemble meal trays with foods in accordance with patients' diets.

Make special dressings and sauces as condiments for sandwiches.

Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.

Operate cash register, handle money, and give correct change.

Stock cupboards and refrigerators, and tend salad bars and buffet meals.

Weigh or measure ingredients.

Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.

Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.

Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.

Keep records of the quantities of food used.