Child Nutrition Substitute

Child Nutrition Substitute

Training and experience in food service safety and operations preferred

None Work as needed by Child Nutrition Department

Food Service Administration

Cooperate with the Child Nutrition Manager to provide a positive and inviting experience for students, parents and faculty

Specific Job Duties/Requirements:

• Be responsible for food preparation by washing, chopping, cutting, assembling, sorting and mixing food as assigned by the kitchen manager according to standardized recipes and established food preparation procedures
• Be responsible for serving of food as assigned by the kitchen manager during the serving period in accordance with mandated state and federal regulations
• Be responsible for cleaning equipment, storage and work areas during the total work day to include, but not limited to, sweeping mopping and disposing of trash
• Be responsible for proper storage of food before, during and after serving time
• Be responsible for washing dishes and utensils
• Operate mechanical kitchen equipment properly and safely
• Follow work schedules as assigned by the kitchen manager
• Practice acceptable health and work habits as outlined in the district HACCP Standard Operating Procedures
• Participate in activities that will promote the school food service program
• Attend and participate in all in-service training as required
• Report needed supplies and equipment malfunctions to the kitchen manager for the purpose of maintaining inventory and submitting work orders for repairs in a timely manner
• Be responsible for cashier duties as assigned by the manager to include, but not limited to, collecting money for student/staff accounts, scanning patron ID cards or monitoring patron input of ID numbers to ensure proper account transactions, processing guest meal payments, balancing cash drawer and submitting funds collected for daily deposit
• Perform other duties as assigned by the kitchen manager

Physical Requirements:

• Ability to stand for prolonged periods of time; ability to handle cooking tools and operate kitchen appliances; and ability to push, carry, and lift large and heavy (up to 50#) boxes, sacks of food, pots and pans.
• All positions within the kitchen are required to participate in daily clean up to include, but not limited to, sweeping, mopping, washing dishes, and disposing of daily trash bags

Budget:

• Employee must strive for efficiency and the financial success of the department and school district

Parent/Community Involvement:

• Seek ways to positively involve parents in their student's nutrition

Communication:

• Maintain open channels of communication within the department, among buildings, and with district administration
• Understand and promote district policies to employees, parents, and community

Training and Knowledge:

• Maintain knowledge of trends in child nutrition, food safety, and district policies
• Employee must complete 4 hours of district provided training each school year