Substitute Food Service Worker

Substitute Food Service Worker

This position requires moderate physical strength to perform a wide range of duties involved with preparing and/or serving meals in a school nutrition program. Nutrition Services employees work as a team in preparation, accountability, and meal service. Work is performed under the supervision of the kitchen manager, while following HACCP and USDA regulations.

High School Diploma or equivalent.

Ability to communicate effectively and execute directions from supervisor.

Must have ability to lift a minimum of 50 pounds.

Professional, personable, and welcoming.

Ability to maintain confidentiality and professionalism in interacting with staff, public, parents, and Board Members.

ServSafe certification or Food Handler certification preferred.

Assist head cooks in preparation of meals for school food service program by using appropriate HACCP methods and following standardized recipes.

Daily duties include food production, serving meals, general kitchen and equipment cleaning, dish room, mopping, stocking, and inventory.

Follow portioning guidelines as well as recipe instructions to ensure proper nutritional value is served during the meal.

Proper use of foodservice equipment and supplies.

Demonstrate acceptable interpersonal skills and relations with co-workers, staff, students, and the public.

Perform other duties as assigned.

Skills are required to perform multiple non-technical tasks with a need to periodically upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job include operating standard kitchen and office equipment including pertinent software applications; preparing and serving meals; completing temperature logs and production records accurately and efficiently; working effectively under strict timelines.

Knowledge required to satisfactorily perform the functions of the job includes school district operations and philosophy; concepts of food safety and sanitation; time management; ability to exercise independent judgment.

Ability is required to routinely bend, lift and use basic job-related equipment. Manual dexterity to handle knives and other kitchen equipment such as slicers, mixers, choppers, and scales. Flexibility is required to work independently or with others in a wide variety of circumstances; operate equipment using defined methods. Ability is also required to work with a significant diversity of individuals and/or groups. In working with others, problem solving is required to identify issues and create action plans.

Specific abilities required to satisfactorily perform the functions of the job include adapting to changing work priorities; communicating with diverse groups; maintaining confidentiality; meeting deadlines and schedules; setting priorities; working as part of a team; working with constant and sustained interruptions; following USDA regulations, HACCP standard operation procedures and the Nebraska Food Code.

The usual and customary methods of performing the job's functions require the following demands: (1) the ability to perform the identified tasks and to possess and utilize the identified knowledge, skills, and abilities, and to perform the identified work activities; and, (2) lifting, carrying, pushing, and/or pulling; and significant fine finger dexterity. Generally, the job requires the ability to work in a standing position for prolonged periods of time. This job is performed in a clean and healthy environment.

This institution is an equal opportunity employer.