Substitute Cafeteria Worker

Substitute Cafeteria Worker

Assist the Cafeteria Manager to provide a high quality cafeteria experience for the students and to ensure that the school food service is operated so as to comply with state and local regulations regarding the commercial preparation and distribution of food. To provide excellent maintenance of required documentation and vendor files while complying with all corporate, local, state and federal guidelines and procedures.

Share a commitment to the success of the mission, goals, and objectives of the MOT Charter School. Set high expectations and standards for the food service provided by MOT Charter School. Function as a Cafeteria Monitor, Cashier, or Kitchen Staff as needed and assigned. Support the Cafeteria Manager by offering organizational assistance that ensures compliance with all corporate, local, state and federal guidelines and procedures. Support a school philosophy that values continuous learning for adults tied into student learning and other school goals. Support all efforts to provide opportunities for the community to be involved in student and school success. Demonstrate genuine concern for students in a climate characterized by high personal expectations. Promote healthful eating and good citizenship through actions as a role model. Provide a cafeteria atmosphere based on the principles of firm, fair, and consistent practices, respect for individual children, and the development of responsible citizenship. Keep the Cafeteria Manager informed of all necessary information including customer and staff complaints/incidents. If directed by Cafeteria Manager track and provide documentation of meal payment and non-payment. Keep accurate and timely meal payment records. Collect unpaid balances in a timely manner. Other duties as assigned by Administration or Cafeteria Manager.

Cafeteria Monitor: Assist students by opening packages and milk cartons, cleaning up spills and providing additional assistance as needed. Help ensure that students go through the cafeteria line in an orderly fashion and proceed to their tables. Monitor the behavior of the students and enforce school policies and procedures. Address inappropriate student behaviors and report them to the appropriate school authorities. Ensure that students cleaned their tables and dispose of their trash in the designated receptacles. Sweeping the cafeteria floor, cleaning up any spills or leftover trash and putting all chairs in the proper place.

Cashier: Use the point of service computer system appropriately to accurately capture reimbursable meals and a la carte purchases during breakfast and lunch service as assigned. Know the prices of items offered for sale, handle cash, make correct change, and count money accurately. Understand the components of a reimbursable meal and ensure that student reimbursable meals contain the required elements. Assist in supervising students after all students have been served. Restock service line as needed. Assist in meal preparation and service as needed.

Kitchen Staff: Comply with state and local regulations regarding the commercial preparation and distribution of food. Maintain a clean, safe work environment by following Hazard Analysis Critical Control Points (HACCP) and other sanitation principles in food handling and equipment use. Practice proper food preparation, food holding and display/marketing techniques that assure high quality food products and customer satisfaction. Assist in inspecting cooking equipment and utensils for cleanliness and functional operation. Maintain cleanliness and proper sanitation in the kitchen area including: washing dishes and all utensils used in food preparation and service; daily cleaning of counter tops, oven, stove, warmer and other kitchen surfaces; cleaning refrigerators, freezers, cabinets, carts. Under supervision of the Cafeteria Manager, assist in developing menus in accordance with federal dietary standards (USDA). Understand the components of a reimbursable meal and ensure that student reimbursable meals contain the required elements. Assist and record information on production report on daily basis. Record temperatures of all refrigeration and freezer units on daily basis. Assist in the food order process with approval of Cafeteria Manager. Under supervision of Cafeteria Manager inventory supplies, equipment and food, and assist in putting away deliveries in a timely manner. Report supply needs and equipment loss or damage to the Cafeteria Manager. Prepare food in accordance with established procedures and protocols, including the use of appropriate protective clothing such as plastic gloves and hairnets. Avoid waste in purchasing or use of food supplies and materials. Assist in supervising students as needed.

Complete preparation duties and maintain desired temperature of food being served within operational time parameters. Be consistent and reliable in arrival and attendance, including staff development days as required, in order to assure the proper training, and operation of the kitchen. Conduct one-self according to professional, ethical principles. Continuously strive to improve food preparation methods, service techniques, and interpersonal relationships. Display personal qualities that reflect favorably upon the individual, the group and the school. Display pride in being a member of the MOT Charter School team. Adhere to all procedures and policies as outlined in the Employee Manual. Display a professional appearance. Maintain a positive working relationship with faculty, staff, board members, parents, students, authorizer and community. Be courteous, professional and tactful at all times.

Requires Education/Skills: High School Diploma or GED required. Knowledge of basic nutritional principles and demonstrated ability to plan and serve well balanced meals and snacks. Three years directly related experience may be substituted for the educational requirement. In addition, must demonstrate the ability to: Communicate orally and in writing. Maintain an organized work environment. Work on multiple projects and respond to requests and deadlines in an accurate, timely manner. Make sound decisions within the parameters of authority. Move groceries and cooking supplies as needed. Ability to lift up to 48 pounds, carry 48 pounds, and push/pull 35 pounds of force. Stand and walk on hard surfaces for extended periods. Bend, stoop or crouch occasionally. Withstand frequent use of hands and fingers Ability to work in the presence of loud background noise Ability to adapt to changes in room temperature.