Substitute Food Service Assistant/Cashier

Substitute Food Service Worker

Substitute food service shifts and locations are based on the needs of the employer. Substitutes are contacted for shifts as-needed and are not eligible for the regular benefits due to a full-time employee.

Duties and Responsibilities

The following responsibilities are essential functions of the job, plus any other duties that may be required by the employer. Specific duties and responsibilities will be assigned by the manager/supervisor.

• Works with food preparation, production, planning, food ordering, inventory and record keeping.
• Interacts with students and school faculty in a positive, constructive manner. Relates and communicates positively with students, co-workers, school staff and parents.
• Maintains a work environment that adheres to strict sanitation practices.
• Attends job related training classes and workshops to further enhance their skills.
• Follows standards of safety and sanitation at all times, including the proper use of chemicals.
• Practices safe grooming habits as determined by local policy.
• Wears proper attire, including a hair net covering the entire head, no excessive jewelry including dangle earrings, no finger nail polish, and proper shoes.
• Follows the Manager's instructions.
• Uses equipment safely, follows assigned work schedule, uses efficient work techniques.
• Maintains required forms and records.
• Washing of dishes, including pots and pans.
• Informs manager of requested personal days or upcoming medical conditions (if possible) at least two weeks in advance.
• If a personnel problem arises, informs the manager of problem for resolution.
• If in a cashier position, collects money in corret amounts for lunch and ala carte sales with a working knowledge of our point of sales system. Computes daily and monthly reports as required.
• When necessary, must be able to work in a cashier capacity and have a working knowledge of our point of sale system. Must be able to produce required daily and monthly reports.
• Follows procedure in personnel matters including school and departmental requirements related to food service.
• Demonstrates the ability to work with the school community.
• Respects co-workers with proper language and interaction.
• Involved in clean up of kitchen area, and other areas as designated. This may involve heavy cleaning of equipment, storerooms, serving lines, and the kitchen in general.
• May be required to move to a different position when needed by the absence of other personnel.
• May be called upon to work after-hours catering.
• Involved in cross training when deemed necessary and profitable by the manager.
• Willing and able to learn new skills and techniques.
• Ability to maintain confidentiality of the school corporation or employee information.
• Participates in school food service promotions with a positive attitude.
• Informs the manager of any safety hazards. If necessary takes immediate action to correct the hazard.
• Prevents discriminatory practices and protects the identification of free and reduced students.
• Observes all rules and regulations of the School Food Service program and abides by the rules and regulations set forth in the Support Staff Handbook.
• Perform other duties as needed or assigned by the Manager or Food Service Supervisor.

Qualifications and Skills

Essential functions of the job requires the following:

• Possess basic math skills.
• Be honest and trustworthy.
• Able to communicate well both in writing and orally.
• Able to project a positive image in public.
• Ability to remain calm in a stressful situation.
• Able to work hard in a well-organized manner.
• Able to be quick and accurate in a crowded, noisy atmosphere while maintaining a time schedule.
• Enthusiastic about school lunch and genuinely enjoys children of all ages.
• Willing to work hard.
• Have a thorough knowledge of School Food Service policies and program requirements.
• Successfully complete food service sanitation training and apply that knowledge to the job. Must take and pass an accredited Food Handler's Certification Course as prescribed in the Indiana Department of Health Food Code (revision January 1, 2005).
• Sanitation certification must be maintained for the duration of employment.

Physical Demands

The physical demands described here are representative of those that must be met by the employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Able to stand for long periods of time on a hard surface, in a non-air-conditioned environment.
• Able to work in a moderately loud work environment.
• Ability to use hands to handle or feel, reach with arms and hands, use of eyes, use tasting and smelling senses, talk or hear.
• Able to visually adjust focus.
• Able to occasionally sit, climb, balance, stoop, crouch, and kneel.
• Able to lift up to 60 pounds, work near moving mechanical parts and heated or cooled equipment.
• Occasional exposure to wet, cold or hot conditions, fumes, toxic or caustic chemicals, risk of electrical shock and vibration.

Disclaimer: Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the District. The employee shall remain free of any alcohol or non-prescribed controlled substance in the workplace throughout his/her employment in the Corporation. The employee is expected to adhere to and agrees to adhere to all PTS Core Values, the PTS Strategic Plan, as well as PTS District policies and guidelines but not limited to the civility policy.