Student Nutrition Substitute Worker

Student Nutrition Services Substitute Cafeteria WorkerFood Preparation and Serving: Prepare quality food according to a planned menu of tested and uniform recipes. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.Safety and Sanitation: Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high standards of cleanliness, health, and safety. Keep garbage collection containers and areas neat and sanitary. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. Maintain personal appearance and hygiene.Customer Care Skills: Provide professional communication with students, parents, community members, staff, and other professionals always. Always use proper phone etiquette, speaking slowly and clearly. Take reliable messages, and route to the appropriate staff. Ensure superior customer care skills are used via eye contact, facial expressions, voice inflections, body language, and an attitude of "going the extra mile" for others. Ensure all requests for information are dealt with in an appropriate timeframe. Create and maintain a welcoming, service-oriented environment toward all internal and external customers.Qualifications: High School Diploma or GED preferred. State of Texas Food Handlers Certificate.Special Knowledge/Skills: Ability to understand written and verbal food preparation and safety instructions. Working knowledge of kitchen equipment and food production procedures Ability to operate large and small kitchen equipment and tools Ability to perform basic math.Working Conditions: Mental Demands/Physical Demands/Environmental Factors: Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart. Posture: Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reachingLifting: Frequent moderate lifting and carrying (15-44 pounds)Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfacesMental Demands: Work with frequent interruptions; maintain emotional control under stress.