Substitute Food Service Worker

Substitute Food Service Worker

Assist in preparation, service, and cleanup of appropriate quantities of food to meet menu requirements and regulations. Maintain high standards in food production, sanitation, and safety practices. Uphold the policies of the National School Lunch Program, School Breakfast Program and the After School Care Program while upholding the standards of the Food and Nutrition Services Department.

Knowledge of methods, materials, equipment, and appliances used in food preparation. Demonstrate good personal work habits. Knowledge and certification in HACCP sanitation and safety practices. Able to read and understand production records and follow them. Able to read and understand recipes and follow them. Able to convert recipes using basic math skills.

Demonstrate good personal work ethic: Support the department with regular attendance and punctuality. Show high initiative and self-motivation. Do not utilize equipment, technology, or time at work for personal needs. This includes, but is not limited to, internet, bringing in outside foods for personal use, personal phone calls, etc. Maintain an organized and clean workspace. Swipe in and out every day. Each employee scans in for himself/herself only. Any employee found to be scanning for another employee who is not present is subject to immediate dismissal. The CN administrative office must approve all overtime. Verify time swipes weekly and send changes in writing to CN secretary.

Maintain knowledge of employee handbook and follow all procedures outlined in the handbook, including but not limited to cell phone use, attendance, uniform, and behavior in the kitchen. Knowledge of methods, materials, equipment, and appliances used in food preparation: Maintain knowledge of equipment utilized in kitchen. Equipment used in kitchen may include electric slicers, mixers, pressure steamers, kettles, sharp cutting tools, ovens, blast chillers, Power Soak sinks, dishwashers, food and utility carts, microwaves, combi ovens, conveyor ovens, and computers. Discuss any training needs with kitchen manager. Maintain knowledge of appropriate equipment to use in preparation of menu items. Notify kitchen manager of equipment in need of repair.

Knowledge in HACCP sanitation and safety practices: Maintain a clean kitchen at all times. Utilize "clean as you go" techniques. Demonstrate good personal appearance and cleanliness in work habits. Follow proper hygiene procedures at all times. Be knowledgeable in proper use of all cleaning and sanitizing chemicals. Maintain sanitizer bucket at workstation and change as needed. Document all food items and verify temperatures at required times throughout preparation and serving periods. Record temperatures on HACCP logs utilizing SmartTemps software and equipment. Take samples daily from each food prepared, place in appropriate bags, label, and immediately place in cooler. Keep all samples for one week. Discard samples at the end of the week, unless manager instructs otherwise. All food items should be stored according to HACCP principals. This includes labeling, proper placement on shelves, and correct temperature for storage. Maintain a safe work environment at all times through on the spot corrections.

Ability to schedule and carry out daily operations: Maintain all serving schedules in cooperation with school administration. Ensure that all menu items are ready in order to meet scheduled meal times. Prepare all meal components in the correct quantity and ensure students have the correct number of component choices. Produce all food items according to menu specifications and in accordance with USDA, TDA and department regulations and standards. Maintain knowledge of hot and cold food preparation. Attend staff meetings daily to understand duties and deadlines. Items to be discussed include, but are not limited to; menu changes, portion sizes and control; utensils to be used; positions to be worked on line; changes to be made to accommodate inventory changes or substitute workers; communications sent from the department of principal; pricing changes; etc. Communicate all usage of products with manager, via either production record or written record. Assist with receiving and storing products upon arrival. Date all products upon arrival. Rotate stock utilizing the first in – first out (FIFO) method. Record temperatures for all reach-in refrigeration equipment two times daily (morning and evening). SmartTemps automatically record walk-in temperatures. After exchanging drawers for counting, cashiers will input deposits into the computer system daily. Perform other functions assigned by the administration and/or supervisor.

Uses large and small kitchen equipment to include, but not limited to, electric slicer, mixer, pressure steamer, kettles, braising pans, sharp cutting tools, ovens, dishwashers, and food and utility carts, microwaves, combi ovens, convection and conduction ovens and a computer.

Mental Demands Maintain emotional control under stress Physical Demands Frequent standing, walking, pushing, and pulling Moderate lifting and carrying Stooping, bending, and kneeling Environmental Demands Exposure to above average heat and cold. Exposure to hazardous chemicals Work around machinery with moving parts