Food Service Employee Substitute

Food Service SubstituteDepartment: Food ServiceQualifications:Demonstrates aptitude for successful performance of tasks.It is recommended that each worker complete ServSafe Certification.High School graduate.Such alternatives to the above qualifications as the Board may find appropriate and acceptable.Physical Requirements:Be able to physically work in a standing position for prolonged periods and walk much of the time during the day.Able to work in warm or cold surroundings.Have manual dexterity to handle knives, dippers, and other kitchen equipment.Able to lift materials weighing up to 50 poundsAble to bend, carry, climb, drive, lift, reach, sit, stand, walk, push or pull as needed to complete assigned tasks.Working Conditions:Includes extremes of temperature and humidity.Hazards include stairs and communicable diseases.Reports To: Food Service Director and School Kitchen Manager.Supervises: NoneTerms of Employment: Pay period based on the number of days that lunch is served to students each year. Wage rate year to be established by the Board. Hours and days of employment are assigned by the Food Service Director.Performance Responsibilities:Assists in all aspects of Food Service operations.Serves and produces healthy student meals and snacks.Operates the lunch cashier system as needed.Assists with cleaning of all kitchen equipment and facilities.May assist in portioning and serving food and keeping records of food usage.Records information as needed for food safety as outlined in the Food Service's SOP.Complete food production records.May use and clean various pieces of kitchen equipment, such as dishwashers, ice cream machines, garbage disposals, steamers, kettles, brazing pans, ovens and other.Is available to work on clean up days.Develops and maintains an effective level of communication with appropriate personnel.Participates in a continuing program of staff development and training.Records inventories as requested by Food Service Management.Performs all other duties as may from time to time be assigned by the Food Service Director or Kitchen Manager.