Substitute Food Service Worker

Food Service Worker

Knowledge of methods, materials, equipment, and appliances used in food preparation. Effective planning and organizational skills. Must be able to perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Experience Preferred one year food service experience or related experience.

Responsibilities (May include but not limited to): Attends in-service training, workshops, etc. for the purpose of acquiring new information to perform job functions and to meet professional standards as required by the NSLP.

Major Responsibilities and Duties:

• Policy, Reports, and Law: Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
• Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).
• Safety: Ensure that food items are stored in safe and hazard-free environment. Enforce standards of cleanliness, health, and safety following health and safety codes and regulations. Maintain safe work environment.

Equipment Used: Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, tilt skillet, sharp cutting tools, oven, warmer/proofer, dishwasher, and food and utility cart.

Working Conditions: Mental Conditions/Physical Demands/Environmental Factors: Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.