Substitute Food Service Worker

Substitute Food Service Worker

Food service workers are responsible, under the direction of the Cafeteria Manager, for the daily operation of cafeterias in schools throughout the district. They are responsible for preparing large quantities of food for students and staff and maintaining the safety and cleanliness of cafeteria and kitchen facilities in accordance with state health regulations.

Essential Functions:

• Clean, cut, and cook meat, fish, or poultry.
• Cook food according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
• Clean and inspect kitchen equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
• Apportion and serve food to students according to USDA and state guidelines.
• Wash pots, pans, dishes, utensils, and other cooking equipment.
• Bake breads, rolls, and other pastries.
• Monitor use of government food commodities to ensure that proper procedures are followed.
• Prepare meals that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
• Assist in clean-up duties.
• Attend inservice training for food service employees.
• Accurately post breakfast/lunch deposits to student meal accounts, as assigned.
• Set up accounts for new students and delete accounts for students who have withdrawn from school, as assigned.
• Maintain accurate meal plans in the computer system as instructed by the Food Service Office, as assigned.
• Count money, run required reports and send to the Food Service Office, and take funds to the bank, as assigned.
• Receive daily attendance information from school secretaries and make appropriate entries in the computer system, as assigned.
• Report suspected bullying to building principal or designee as required by Arkansas law and district policies.
• Report to the proper authorities any cases of suspected child endangerment, neglect, or abuse.
• Adhere to all policies of the District.
• Perform other duties as assigned by the Food Service Manager or Food Service Director.

Position Qualifications:

• Accountability - Ability to accept responsibility and account for his/her actions.
• Accuracy - Ability to perform work accurately and thoroughly.
• Customer Oriented - Ability to take care of the customers' needs while following company procedures.
• Diversity Oriented - Ability to work effectively with people regardless of their age, gender, race, ethnicity, religion, or job type.
• Detail Oriented - Ability to pay attention to the minute details of a project or task.
• Ethical - Ability to demonstrate conduct conforming to a set of values and accepted standards.
• Friendly - Ability to exhibit a cheerful demeanor toward others.
• Honesty / Integrity - Ability to be truthful and be seen as credible in the workplace.
• Loyal - The trait of feeling a sense of duty to the employer.
• Organized - Possessing the trait of being organized or following a systematic method of performing a task.
• Patience - Ability to act calmly under stress and strain, and of not being hasty or impetuous.
• Punctuality - Ability to report to work on time on a day-to-day basis.
• Regular attendance - Exhibiting regular attendance in order to perform duties in a satisfactory manner.
• Reliability - The trait of being dependable and trustworthy.
• Responsible - Ability to be held accountable or answerable for one's conduct.

Skills & Abilities:

• Education: High School Graduate or General Education Degree (GED): Preferred
• Experience: Experience as a cook in a cafeteria-type setting preferred.
• Computer Skills: Shall be able to demonstrate an acceptable level of proficiency with computers and programs associated with the position.
• Other Requirements: 1. Successful completion of pre-employment background checks. 2. Appropriate personal and professional conduct at all times around students and other staff members.

Physical Demands:

• Stand C
• Walk C
• Sit O
• Manually Manipulate C
• Reach Outward C
• Reach Above Shoulder F
• Climb O
• Crawl N
• Bend O
• Grasp C
• Speak F
• Lift/Carry 10 lbs or less C
• 11-20 lbs C
• 21-50 lbs F
• 51-100 lbs O
• Over 100 lbs N
• Push/Pull 12 lbs or less C
• 13-25 lbs F
• 26-40 lbs O
• 41-100 lbs O

Other Physical Requirements:

• Vision (Near, Distance, Color, Peripheral, Depth)
• Sense of Sound - Ability to carry on normal conversation.
• Sense of Smell
• Sense of Taste
• Sense of Touch
• Ability to wear Personal Protective Equipment (PPE) - Aprons, gloves, or other protective equipment as required for the job assignment.
• Sense of Balance

Work Environment:

• Most work is performed in kitchen areas. Noise ranges from low to moderately high depending on whether meals are being served or not. Personnel may experience higher than normal working temperatures while in proximity to stoves, dishwashers, and other kitchen equipment.