Shift set-up

• Sign in and report to station
• Wash hands, put on a clean apron, tie back or cover hair, and remove rings, bracelets, and watches
• Set up the serving area - tables, serving line, utensils, plates, cups, napkins, condiments
• Review stocked and donated items for dates, damage, or spoilage, rotating stock so older items are used
  first, and flag anything questionable to the supervisor. 

Food preparation

• Prepare food to the day's menu, working within the kitchen scope described above
• Wash, peel, and chop fruit and vegetables; assemble sandwiches, wraps, and salads
• Reheat food to a safe internal temperature of at least 74°C (165°F), verified with a probe thermometer
• Hold hot food at or above 60°C (140°F) and cold food at or below 4°C (40°F) until served
•  Use separate boards, utensils, and surfaces for raw and ready-to-eat foods
• Prepare dietary and allergen-conscious alternatives - vegetarian, halal, diabetic-friendly, and soft or
  texture-modified options kept separate, covered, and clearly labelled
• Label and date everything prepared or opened
  '

Meal service

• Serve meals promptly and consistently, with fair and equitable portions across everyone in line
• Greet each patron warmly and offer choice wherever possible
• Answer ingredient and allergen questions accurately, checking rather than guessing when unsure
• Monitor quantities against expected numbers and alert the supervisor early if supplies run low
• Keep the serving line stocked, tidy, and safe - replenish, wipe spills immediately, refresh utensils
• Support take-away or saved plates for patrons unable to attend service, as directed
• Apply the seconds policy set by the supervisor consistently for everyone

Clean-up and close

• Wash, sanitize, and put away dishes, utensils, and equipment
• Wipe and sanitize prep surfaces, serving tables, and high-touch areas
• Cool, cover, label, date, and refrigerate leftovers per supervisor direction
• Sweep and mop prep and serving areas; remove garbage, compost, and recycling