Child Nutrition Substitute

Substitute Child Nutrition Assistant

The Substitute Child Nutrition Assistant is on a needed basis. The individual assists with preparing and serving breakfast, lunch, and other food to school children and adults courteously, and customer service-oriented. Duties are performed as required by the USDA, health, food service, and other regulations and laws. The Sub-CNA must demonstrate proper cafeteria equipment operation skills.

Minimum Qualifications :

• General knowledge of materials and methods used in preparing and serving meats, breads, vegetables, and other foods on a large scale
• General knowledge of the use or care of food preparation equipment
• Skill in the use of standardized and specialized kitchen utensils and equipment
• Ability to establish and maintain effective working relationships with associates, students, and school staff
• Able to maintain emotional control
• Ability to keep confidential and exhibit sensitivity to students who qualify for Free and Reduced Lunch Assistance
• Ability to work with others in a close, fast-paced environment
• Ability to address customers in a pleasant, courteous manner
• Basic ability to read and speak/understand English and count currency; make change at the register

Education, Training, and Experience:

• Level of education necessary to read and follow written food menus and work schedules.
• High School Diploma

Certification and License Requirements:

• Valid food handler's certification or card as required by the state and USDA
• Continued participation in food service continuing education courses as required by the USDA Must possess a valid driver's license issued by the NC Department of Motor Vehicles

Preferred Qualifications:

• High School diploma or GED
• Some experience working in a school cafeteria within the last five (3) years

Essential Duties and Responsibilities:

1. Practice personal hygiene and proper sanitation procedures
2. Turn on, test, and monitor equipment at the beginning of the day
3. Prepare food according to written and oral instructions
4. Serve breakfast, lunch, and a la carte items
5. Handle cashiering responsibilities including food and ticket sales and serving a la carte items
6. Replenish food and maintain clean serving areas
7. Monitor food and equipment temperatures at all times
8. Exhibit courtesy and understanding to all staff, students, and customers
9. Perform dishwashing duties of cooking, serving, and eating utensils and tools
10. Set up and break down serving areas
11. Receive, stock, and rotate incoming and outgoing inventory
12. Participate in formal and informal training
13. Demonstrate comprehensive knowledge of sanitation practices
14. Exhibit the professional behavior of a reliable employee
15. Perform preparation duties for the next day
16. Maintain a neat, clean, and safe work environment
17. Participate in marketing promotions and special events for students, adults, and the community
18. Sign in and work according to a designated schedule
19. Perform additional duties as requested by the Child Nutrition Manager

Working Conditions

Physical Demands - Work is considered moderate to heavy physical work requiring the exertion of up to 50 pounds of force. Must be able to withstand heat, exposure to chemicals, and standing for long periods. Some walking, moving, climbing, carrying, bending, kneeling, crawling, reaching, handling, pushing, and pulling can be involved.

Work Environment - Employees in this position are required to work in indoor and outdoor environments and come into direct contact with OCS staff, students, and the public.