Food Service - SUB Lunchroom Servers

JOB DESCRIPTION:       Substitute Lunchroom Servers

EMPLOYMENT STATUS:     School year, part-time, hourly, non-exempt employee.

DIRECTLY RESPONSIBLE TO:         FOOD SERVICE DIRECTOR

JOB QUALIFICATIONS:  Able to work as a team member in a fast-paced environment and adjust well to last minute changes. Maintain professional appearance and behavior.  Self-motivated, well disciplined, able to follow directions, policies and procedures.  Good with kids and able to keep order and discipline in lunchroom setting.  Some heavy lifting required. Pass criminal background check and random drug testing.

WORK HOURS: Monday through Friday 8:00 a.m. to 1:00 p.m.

Unless instructed otherwise.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

Daily

• Prep and serve meals
• Open kitchen, pantry, and coolers logging temperatures of freezer/cooler(s)
• Check labels for portion sizes and calculate for cooking amounts
• Log temperatures for hot and cold items before and after service
• Prep breakfast bin for the next day
• Begin clean up when not serving (dishes)
• Leftovers need to be clearly marked with the “to be used by date
• Get all can goods out to be washed for lunch
• Read labels for portion sizes and calculate for cooking amounts
• Take out necessary items from freezer for next day or two
• Fill out both meal production reports including time and temperatures
• Clean up: dishes, trays, pots & pans, stoves, burners, ovens, steamer and general kitchen
• Fill milk cooler, rotating milks
• Wash and dry laundry
• Follow applicable regulations and guidelines pertaining to food service safety.
• Must obtain ServSafe certification

Weekly:

• Deliveries need to be checked in and any discrepancies need to be reported within 24 hours with any issues documented on the invoice
• Put orders away, date and rotate product
• Upon milk delivery, check expiration dates and record on invoice temperature of milk.
• Complete food order and food production prep
• Keep storeroom, freezers and coolers in order
• Maintain inventories
• Turn in all invoices to the Director
• Log hours on timesheet and submit to Finance Director

Yearly/Ongoing

• Knowledgeable in HAACP, Federal Meal Pattern guidelines, and state regulations pertaining to food service.
• Must understand and follow Offer vs. Serve.
• Maintain certifications: Civil Rights, Food Manager
• Complete the end of the year inventory properly within a week of school ending

Employee’s Signature_______________________________________Date_________________

Director’s Signature_________________________________________Date_________________