Food Service - Substitute (as needed)

Reports to: Director of Food Services

Primary Purpose:

Prepare and serve nutritional meals for students and staff following USDA and TDA guidelines. Follow all rules and regulations in order to maintain a safe sanitary workplace.

Qualifications:

Education/Certification/Requirements:

Must have a Valid Food Handler Permit Wear black slip resistant shoes and ability to read write and comprehend instructions.

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.

Ability to follow specific instructions pertaining to food service operations.

Experience:

Must have some experience working in the food service industry.

Major Responsibilities and Duties:

1. Prepare quality food according to the 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. Performs all other duties as assigned by Cafeteria Manager.

Safety and Sanitation:

1. Follow safety and HACCP program in respective kitchen following the county state and federal health department regulations.

2. Apply the rules of safety and sanitation to ensure care in food handling safety work and reduction of accidents.

3. Performs all cleanup duties as assigned by the Cafeteria Manager.

4. Practice proper storage and handling of food items and supplies.

5. Help maintain a clean and organized storage area.

Personal and Performance Qualities:

1.Is punctual and attendance is essential.

2. Is dependable.

3. Is physically capable of performing assigned tasks.

4. Exhibits poise and self-control.

5. Uses common sense/behaves in a professional manner.

6. Shows enthusiasm for work.

7. Exhibits overall positive attitude and respects others.

8. Exhibits good personal grooming and general appearance.

9. Complies with district policies and procedures.

10. Assists district employees as appropriate.

11. Shows an interest in the overall school program.

12. Adapts well to different job assignments.

13. Promotes teamwork and interaction with fellow staff members.

Supervisory Responsibilities:

None

Equipment Used:

Large and small kitchen equipment and tools including convection ovens microwaves steamers dish machines knives of various sizes all other large utensils mops brooms and cleaning chemicals.

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 deep-fat fryer sharp cutting toolsstoveoven dishwasher and food/utility cart

Posture:Prolongedstanding; frequent kneeling/squatting bending/stoop pushing/pulling and twisting

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

Lifting:Frequentmoderatelifting and carrying (1544 pounds)

Environment:Work inside incommercialkitchen 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 onslippery surfaces

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

The food service substitute position has a possibility of becoming a regular Food Service Position.