SUBSTITUTE

Food Service Worker

The Food Service Worker prepares and serves students attractive and nutritious meals in a friendly, efficient and clean atmosphere and maintains related paperwork accurately and completely. Are you looking to work for a few hours during the day? Want to have weekends off? The food service worker prepares and serves students attractive and nutritious meals in a friendly, efficient and clean atmosphere and maintains related paperwork accurately and completely. Must be a team player, in order to accomplish the end result, whether it be in preparation, service or clean-up.

Assists in the preparation of meals and the setup of the cafeteria. Checks with Kitchen Manager for daily preparation work assignments. Assists in the preparation of daily menus. Assists in the set up of napkins, serving utensils, student lunch trays and condiments. Sets up daily snacks on the cafeteria line. Assists in checking food shipments into the school, signing invoices only after each order has been verified. Assists in determining the amount of each food to be prepared daily. Serves students nutritious, attractive meals in a friendly manner. Works on a rotating basis as directed by the Food Service Director or Assistant Food Service Director in the kitchen and on the register. Serves food using appropriate portion sizes as directed by the production sheet. Works to promote a friendly atmosphere for the customers through positive customer service. Completes general housekeeping duties to maintain the cleanliness of the cafeteria. Keeps the serving line clean between lunch periods. Replenishes the serving lines between lunch periods. Checks with Kitchen Manager regarding storage of leftovers. Cleans and sanitizes working area at the end of each day. Completes records, paperwork and other administrative tasks in an accurate and timely manner. Inputs all prepayment and daily sales. Posts deposit at the conclusion of the day. Backs up computer onto the hard drive daily. If applicable, assists in maintaining accurate student records on the Point of Sale, adding/deleting students, updating status, printing cards and distributing charge letters as needed. If applicable, completes daily, weekly and monthly reports from the Point of Sale as required by the Food Service Director and Assistant Food Service Director. Assists in communicating with parents about their student's accounts via phone, letters and/or person regarding questions concerning account status. Counts, completes and verifies daily deposit. Wraps money as necessary and places in a bank bag. Takes bags to the designated bank night depository drop off. Assists in the inventorying and ordering process with the Kitchen Manager and complete order forms on a daily basis. Give to the Kitchen Manager in a timely fashion. Assists in the completion of daily production sheet. Performs other duties as assigned.

Minimum Qualifications: All Food Service Workers must meet the following requirements: Must be able to pass the state-required background check and fingerprinting to work in NJ schools. Previous experience working in food service is preferred but not required. Key knowledge, skills and abilities of this job include the following: Excellent customer service skills and a positive approach. Patience and the ability to maintain a caring attitude towards children. Ability to follow oral and written instructions. Ability to interact successfully with customers and Nutri-Serve employees. Knowledge of food preparation, a plus.

Physical Demands & Working Conditions: Position is performed in an indoor kitchen environment. Therefore, an ability to stand for extended periods; twist, bend, and move freely; and lift up to 30 pounds is required. Employees are required to stand for the entire shift, usually 2-4 hours (sometimes longer periods of time). While performing the duties of this job, the incumbent may be exposed to moving mechanical parts and extreme heat. She/he is occasionally exposed to wet and/or humid conditions and extreme cold. The noise level in the work environment is usually moderate. All requirements are subject to modification to reasonably accommodate individuals with disabilities. Requirements are representative of minimum levels of knowledge, skills, and experience required. To perform this job successfully, the worker must possess the abilities and aptitudes to perform each duty proficiently. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. The Company retains the discretion to add duties or change the duties of this position at any time.

We are a family-driven company that delivers restaurant-inspired hospitality to everyone we serve.

Nutri-Service Food Management