Cafeteria Substitute

Cafeteria Substitute

Under the supervision of the Director of Food Services. Position Purpose To be available to sub in all buildings for all cafeteria positions. Possible Duties: Observes and promotes safe work practices and procedures; Prepares food according to standardized recipes and established food preparation procedures; Plans food production for the following days by preparing the designated food items ahead of time; Plans and implements an acceptable placement of steam-table pans on the cafeteria line prior to serving time; Transfers supplies and equipment between storage, work, serving, and cleaning areas in an appropriate manner; Stores food in designated areas, utilizing knowledge of temperature requirements and food spoilage guidelines; Stores food in refrigerators after covering, labeling, and dating; properly discards outdated food items; Courteously serves food with accuracy and speed while adhering to portion control, safety and appearance standards; Maintains kitchen work areas, equipment, and utensils in clean and orderly condition; Sweeps and mops floors; Washes tables, walls, and equipment as directed; Washes pots and pans according to established procedures; Scrapes food from dirty dishes and washes them in dishwasher following established procedures; Inspects cleaned dishes for cleanliness, chips, cracks, etc., and stores in the appropriate location; Accepts payment for food, using cash register or other means as directed by cafeteria manager; Follows trash separation and proper disposal procedures; Reports needed supplies and equipment malfunction to cafeteria manager; Follows established sanitary techniques while preparing and serving food and while handling clean utensils; Attends in-service training sessions to develop and improve knowledge and skills; Performs job activities in a timely efficient manner and displays a willingness to work beyond the end of the contract work time as the infrequent need arises; Recommends changes and improvements regarding his/her job; accepts changes readily; Adheres to uniform and personal hygiene requirements; Complies with and supports school and division regulations and policies; Maintains proper boundaries with students at all times, assuring respect for the ethical and legal duties in the staff-student relationship and the essential duty to serve as a role model; Provides a good role model in appearance, demeanor, dress and behavior for the students served; Models non-discriminatory practices in all activities; Performs related duties as assigned by the manager and/or the Director of Foods in accordance with school/division policies and practices. Other duties assigned It is the policy of the Griffith Public Schools not to discriminate on the basis of race, color, religion, sex, national origin, age, or disability in its programs or employment policies as required by the Indiana Civil Rights Act (I.C. 22-9.1), Title VI and VII (Civil Rights Act of 1964), the Equal Pay Act of 1973, Title IX (Educational Amendments), and Section 504 (Rehabilitation Act of 1973).