Substitute Food Service

Substitute Food Service

Under general supervision of the cafeteria manager, the Substitute Food Service worker will perform a variety of functions essential to the successful operation of the school cafeteria including food preparation and production, sanitation, safety and security; customer service, equipment use and care and professional excellence.

Prepare and serve daily menu items in a clean, safe and sanitary manner.

Produce appealing and nutritious foods while following standardized recipes, and ensure the food is of best quality both in flavor and appearance before serving.

Accurately serve correct portions of food.

Maintain accurate production records.

Identify, monitor and ensure that reimbursable meals meet requirements.

If cashing, record all school lunch monetary transactions, check/verify lunch information.

Count and balance the cash drawer at the end of serving period.

Serve students in a friendly, courteous manner and create a pleasant eating environment for students.

Maintain a cooperative and effective working relationship with students, coworkers and district staff.

Follow all safe food practices during preparation, cooking and serving of food.

Check and assure correct temperature of food, refrigerator and freezer.

Store and label leftover food.

Set up and break down serving lines (salad bar, hot food, a la carte, etc.)

Maintain an organized, clean and sanitary kitchen and work area.

Operate equipment safely.

Assist with receiving of food shipments.

Assist with inventory and stock food and supplies in storeroom, freezer and refrigerator.

Perform detailed cleaning of all equipment and storerooms, and report faulty equipment and all other kitchen related concerns to the cafeteria manager.

Promote school breakfast and lunch programs.

Keep accurate Hazard Analysis Critical Control Points (HACCP) records.

Maintain confidentiality of students, program and school.

Engage students and staff with a positive attitude and encourage teamwork.

Perform other duties as assigned.

Ability to effectively communicate, verbally and in written form, with a variety of clientele.

Ability to lift 40 pounds.

Ability to exercise sound judgement and confidentiality on sensitive issues.

Ability to apply common sense to solve occasional problems.

Calm demeanor for handling stressful situations.

Maintain clean, neat appearance, including uniform and apron.

Ability to stand for long periods of time.

Ability to handle extreme temperatures.

Ability to operate a computer.

Ability to utilize basic math skills.

High School Diploma or GED.

Certified in basic sanitation through Safe Food Handlers or National Restaurant Association.

Certification of Tuberculosis-free.

Complete four (4) hours of continuing education/training annually as required by United States Department of Agriculture (USDA).

While performing the duties of this job, the employee is regularly required to stand, walk, talk, hear, and utilize manual dexterity and repetitive foot movements. The employee is often required to reach with hands and arms, and to bend, stoop, kneel, and to lift move, and/or carry up to 20 pounds, and occasionally required to use a ladder, and to lift, move, and/or carry up to 50 pounds. The employee must have good vision, hearing, and communication skills.