Substitute Nutrition Services

Substitute Nutrition Services

Under the direction of the Nutrition Administration or Kitchen Manager, assist and contribute to the preparation and service of high-quality, safe, nutritious meals following established guidelines.

Participate and contribute to the preparation, cooking, and serving of meals.

Abide by established food safety and sanitation rules.

Participate and contribute to washing, cleaning, and sanitizing dishes, utensils, pots, pans equipment, carts, counters, ovens, coolers, freezers, and/or anything else as needed or as directed.

Follow directions on all aspects of food preparation, use, and care of kitchen equipment and standards of practice.

Restock utensils, condiments, and other supply containers as needed or requested.

Assist and contribute to maintaining workable inventory levels of food and supplies by notifying the manager or designee when stocks are low.

Assist and contribute to receiving, storing, and rotating food and supplies using the first-in-first-out method.

Operate point of sale terminal. Collect account payments as needed. Accurately prepare daily deposits.

Maintain confidentiality regarding free, reduced, and paying students.

Contribute to the accurate completion of meal counts and production records.

Transport food to other school locations in an emergency as needed.

Follow assigned daily tasks, duties, and production schedules. Adjust the pace to meet the demands of the kitchen workload.

Immediately report accidents, safety issues, and/or problems involving yourself, coworkers, or students to your manager or designee.

Know and follow procedures, policies, and requirements of the Nutrition Services program and West Valley School District.

Assist in any special projects, catering, and additional duties as needed and/or assigned.

Demonstrate ability to read, write, and communicate, including the ability to understand verbal and written directions.

Demonstrate basic mathematical skills as well as the ability to read measuring devices.

Ability to operate district and Nutrition Services computer hardware and software.

Ability to use both hands and to lift, move, and carry a minimum of 50 pounds without assistance.

Ability to stand for extended periods, bend and stoop, and lift overhead.

Flexibility to adjust work pace to meet the demands of changing workload.

Exhibit a professional attitude at all times and a willingness to work cooperatively with students, staff, co-workers, management, and the public positively and pleasantly.

Make independent decisions and take appropriate action while following established procedures and guidelines.

Exhibit excellent customer service skills when dealing with students, school administrators, other kitchen staff, teachers, and the community at large.

The kitchen environment is frequently warm and humid. The usual hazards associated with cooking equipment, such as hot stoves, hot ovens, hot steamers, and sharp cutting devices are continually present. Frequent lifting of a variety of items ranging up to 50 pounds in weight is necessary. Occasional lifting and reaching overhead, climbing on a stool or ladder is also required. Bending, stooping, and standing for extended periods are required.

Nutrition Services Director/Nutrition Services Supervisor/Building Principal

Substitute positions are employed as on-call positions and paid for hours worked.

Salary: The substitute rate will be Step 1 for the position on the negotiated PSE salary schedule.

Verification of identity and United States work authorization must be completed before employment commences. The successful candidate for this position must complete a fingerprinted background check with the Washington State Patrol and the Federal Bureau of Investigation. Employment is contingent upon clearance of the background check.