Pros: free lunch, summers off
Cons: no sick pay, no holiday pay, no over-time pay
A typical day is 7:00-2:00pm. washing, peeling, weighing, cutting, assembling, sorting, mixing foods, and cooking large scale food. Operating kitchen production equipment including fryers, mixers, ovens, choppers, slicers, steamers, compactors, scales, dishwashers, etc.; maintains defined standards of safety in handling equipment and tools. I work with a small group of co-workers and a supervisor. We do all our prep work within a few hours and set up for three lunches which feed 750 students in 1 and 1/2 hours. The job is physical and demanding with little pay but rewarding.