Child Nutrition Substitute

Child Nutrition Substitute

Reports to: Cafeteria Manager

Dept./School: Child Nutrition Department

Wage/Hour Status: Nonexempt

Pay Grade: $15.00 an hour

Primary Purpose:

Substitute at any one of the eight school cafeterias in Southside ISD during the absence of the Production Specialist under the supervision of the Cafeteria Manager or designated representative.

Qualifications:

Education/Certification: High school diploma or equivalent.

Special Knowledge/Skills: Training will be provided on the job as an on-going endeavor without regard to length of service or skills.

Experience: None required.

Major Responsibilities and Duties:

General:

1. Demonstrates thoroughness, reliability and a high degree of accuracy in performing work assignments.
2. Works cooperatively with others and maintains a positive attitude in the work environment.
3. Demonstrates initiative and good judgment in problem solving and decision making.
4. Reports promptly and maintains good attendance.
5. Uses time productively on the job.
6. Follows district policies, rules and regulations
7. Accepts supervisory direction
8. Strives to improve job skills
9. Demonstrates tact, courtesy and helpfulness in dealing with staff, students, parents, and visitors in the district.

Responsibilities and Duties:

1. Prepare or assist with the preparation of menu items as outlined on the food production record or as instructed by the manager within a given time frame.
2. Follow standardized recipes and be able to increase or decrease with accuracy.
3. Set up service lines and serve customers with a reasonable degree of speed.
4. Cashier without the aid of a cash register.
5. Assist the manager in maintaining precise Food Production Records by consistently and accurately reporting any food prepared or discarded.
6. Assist in the clean up process by putting food away, washing pots and pans, sweeping and mopping, carry out trash, put stock away.
7. Demonstrate sound safety and sanitation practices.
8. Present an image of professionalism by following department guidelines for personal hygiene and dress code.
9. Recognize and complete tasks without being told.
10. Demonstrate a positive attitude, flexibility, and be willing to perform any additional duties as assigned by the manager.

Supervisory Responsibilities: None.

Equipment Used: Use of large and small commercial kitchen equipment including: electric slicer, mixer, tilt skillet, steamer, deep-fat fryer, convection oven, and sharp/serrated cutting tools.