Substitute Line Server Pool

Substitute Line Server

Reports to: Cafeteria Manager - Department: Child Nutrition - Pay Grade $10/Hour @ 28hrs./week

Qualifications

Primary Purpose:

Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

Education/Certification:

(4 hours) High School Diploma or GED (English) preferred

(6 hours) High School Diploma or GED (English) required

Special Knowledge/Skills:

Ability to understand 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 arithmetic operations

Such alternatives to the above qualifications as the Board of Trustees may find appropriate and acceptable

PSJA Leadership Skills and Expectations

In PSJA ISD, we hire individuals who are expected to embody the Spirit of PSJA and demonstrate these characteristics as they lead others.

Positive Engagement

Welcomes staff, students, parents, and community as honored members at the district table - Builds relationships Builds positive, trusting relationships through frequent interactions which demonstrate care and interest in well-being of all stakeholdersExhibits professionalism Exhibits awareness and reflection to manage emotions and engage in continuous personal growthModels ethics Exemplifies the values and priorities of the district through consistent actions and service to stakeholdersCommunicates effectively- Maintains open lines of two-way communication with staff, students, parents, and community to receive input and provide information for engagement with district vision

Student-centered Excellence

Holds vision and expectations for success for all students and all staff - Demonstrates expertise Possesses up-to-date knowledge and skills to perform organizational role at a high level of competenceEstablishes shared vision Articulates the school's mission to the community and solicits support in making that mission become a realityImplements plans- Works with all stakeholders to implement vision by establishing goal, monitoring progress, and providing resourcesExpects results Pursues exceptional results for all students by holding self and others accountable and driving for continuous improvement

Joint Empowerment

Develops and empowers individuals and teams for effective action - Promotes collaboration Designs organizational structures to promote collaboration and teamwork for distributed leadership throughout the districtInspires Action Motivates others to take responsible risks and perform at their highest level to support district vision and goalsBuilds capacity Provides opportunities for growth to ensure all staff build capacity to support district goalsDevelops leaders Identifies, develops, and places future leaders through rigorous processes and strategic leadership assignments

Adaptive Innovation

Maintains district at the forefront of educational service providers - Scans Environment Analyzes and applies understanding of internal organization and external environment to assess and respond to the district's future advancementManages change Demonstrates courage, initiative, and perseverance in bringing about meaningful change to support the shared visionChampions solutions Challenges the status quo by collaboratively exploring new and better ways of doing thingsAcknowledges outcomes Creates a positive environment for growth by celebrating success and learning from failure

Technical Skills, Responsibilities and Duties

Major Responsibilities and Duties:

1. Prepare quality food according to a planned menu of tested, uniform recipes.
2. Serve food according to meal schedules, departmental policies, and procedures.
3. Practice and promote portion control and proper use of leftovers.
4. Supervise storage and handling of food items and Maintain a clean and organized storage area.
5. Operate tools and equipment according to prescribed safety standards.
6. Follow established procedures to meet high standards of cleanliness, health, and safety.
7. Keep garbage collection containers and areas neat and sanitary.
8. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
9. Maintain personal appearance and hygiene.
10. Help record food requisitions and orders necessary supplies.
11. Maintain daily food preparation records.
12. Promote teamwork and interaction with fellow staff members.
13. Attends workshops, in-services, and training as assigned by Food Service Director.
14. Prepares and delivers breakfast to classroom.
15. Greets patrons cheerfully and Observes proper portion control techniques (breakfast, lunch) and verify student meals are reimbursable.
16. Disposes of trash and garbage as needed.
17. Performs other duties and assumes such responsibilities as may be assigned by the supervisor.
18. Observes Food Service Department uniform dress code.
19. Available to work in other areas of food service if needed.
20. Demonstrates a good rapport and cooperative working relationship with all co-workers; responds with concern and consideration.
21. Assumes responsibility for the daily cleanup of the kitchen. Thoroughly cleans area, floor, carts, food catches in dish machine; sanitizes specified equipment.
22. Demonstrates proper usage and storage of chemicals used to clean and sanitize kitchen and equipment.
23. Complies with rules and regulations applied by Texas Department of Agriculture and School Board Policies.

Supervisory Responsibilities:

None.

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (1544 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 surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

It is the policy of the Pharr-San Juan-Alamo ISD not to discriminate on the basis of sex, disability, race, color, religion, national origin or age.