Cafeteria Worker Substitute

divh2Food Service Position/h2pWork under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices./ph3Qualifications/h3pEducation/Certification: None specified/ppSpecial Knowledge/Skills: Ability to understand written and verbal food preparation and safety instructions. Working knowledge of kitchen equipment and food production procedures. Ability to operate large and small kitchen equipment and tools. Ability to perform basic math./ppExperience: None/ph3Major Responsibilities and Duties/h3h3Food Preparation and Serving/h3olliPrepare quality food according to a planned menu of tested and uniform recipes./liliServe food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers./liliStore and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area./li/olh3Safety and Sanitation/h3ol start=4liOperate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety./liliKeep garbage collection containers and areas neat and sanitary./liliCorrect unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor./liliMaintain personal appearance and hygiene./li/olh3Other/h3ol start=8liHandle and record cashier functions accurately./liliHelp record food requisitions and order necessary supplies./liliMaintain daily food preparation records./liliPromote teamwork and interaction with fellow staff members./liliComplete annual continuing education requirements./liliPerform any other duties as assigned./li/olh3Supervisory Responsibilities/h3pNone./ph3Mental Demands/Physical Demands/Environmental Factors/h3pTools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart/ppPosture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting/ppMotion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching/ppLifting: Frequent moderate lifting and carrying (1544 pounds)/ppEnvironment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces/ppMental Demands: Work with frequent interruptions; maintain emotional control under stress/p/div