Food and Nutrition Substitute

Food and Nutrition Substitute

Department: Food and Nutrition Services

Wage/Hour Status: Non-Exempt

Immediate Supervisor(s): FNS Manager

Days Employed: As needed

POSITION SUMMARY:

Responsible for filling in for part-time employees on a temporary basis as the manager directs. No guarantee of days to work or a specified period of time.

QUALIFICATIONS:

Education/Certification:

• State Accredited High School diploma or TEA certified GED Preferred
• Four (4) hours of Professional Standards Training yearly per USDA requirement
• Hold a current ServSafe Managers Certification or State-Approved Food Handlers Card within 10 days of hire
• No experience is required

Special Knowledge/Skills:

• Must be able to read and follow instructions or understand the interpretation of instructions
• Assist in preparing high-quality foods per written standardized recipe
• Able to use kitchen equipment in a safe and proper manner
• Ability to receive and verbally communicate with customers, parents, and staff
• Basic math skills

MAJOR RESPONSIBILITIES:

These statements are intended to describe the major purpose and responsibilities assigned to this job and are not intended to represent an exhaustive list of all responsibilities, duties, and skills required. Must present a positive attitude with customers including students, staff, and visitors.

• Must be able to follow and understand directions
• Able to serve foods using the correct size or portion size serving utensils
• Avoid interfering in student disciplinary behavior
• Help in the cleaning of the kitchen as directed by the manager
• Work in the dish room as shown by the manager or designee
• Work in the pot and pan sink area as directed by the manager or designee
• Ability and willingness to work all jobs assigned by the Manager
• Ability to multi-task
• Assist as needed in the preparation of high-quality foods with direction from Manager
• Understanding and practice of Safety regulations in the workplace
• Adhere to state sanitation regulations in preparing and serving foods

MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS: The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Ability to lift up to 40 pounds from a minimum height of 8" to knuckle height (FNS recommends getting another employee's assistance when lifting anything over 25 pounds.)
• Ability to carry up to 25 pounds for a short distance of approximately 10 feet
• Sustained standing tolerance up to seven hours a day
• Repetitive forward-reaching, bending and stooping
• Manual dexterity and fine motor skills
• Hearing and vision

This job is performed 100% indoors and the energy management personnel thermostatically control the temperature. Isolated areas are subject to some high temperatures due to the use of ovens, stoves and dishwashing equipment. Isolated areas are subject to cold temperatures specifically in walk-in-freezer. Noise levels are increased with the operation of dishwashing equipment, vent-a-hood fans and the use of the mixer. Noise levels are not extreme and hearing protection is not required. Exposure to vibration occurs while using knives, meat slicer, mixer, rolling pin as well as the "manual" kneading of dough for baking. Recessed overhead fluorescent fixtures provide lighting with a "glare" screen and the walking surface is level concrete covered by quarry tile or other surface and tile in the serving and eating areas. Leather, rubber-soled shoes with no-skid soles are the required shoes. Hairnets or other approved headwear are worn as a sanitary measure at all times by the kitchen staff.

The information contained in this job description is for compliance with the American Disability Act and is not an exhaustive list of duties performed for this position. The individual currently holding this position performs additional duties & extra duties as assigned.

EVALUATIONS:

• Performance of this position will be evaluated annually