What are the responsibilities and job description for the Substitute Food Service Worker position at Cutler-Orosi Joint Unified School District?
BASIC FUNCTIONS: Assist in the preparation, storage, and serving of hot and cold food items.
DISTINGUSHING CHARACTERISTICS:
Under direct supervision of the kitchen supervisor, prepares and cooks a variety of foods in large quantities, packaging food for transport assists in maintenance of a school kitchen, and performs other related work as required.
ESSENTIAL JOB FUNCTIONS:
Assists in the preparing and serving of meals.
Assists in washing and cleaning dishes, pots and pans and kitchen equipment.
Use prescribed menu and following established procedures and production schedules related to the menu.
Perform the assigned cooking tasks in the preparation of all types of foods from the main dish, vegetables, soups, salads, to baked goods.
Maintain standards of safety, sanitation, and maintenance of all equipment and report needed equipment repairs to kitchen supervisor.
Counts meals served.
Inventories food to ensure an adequate amount of food can be prepared.
Other duties as assigned.
EDUCATION AND EXPERIENCE:
Education:
High School diploma or equivalent.
Experience:
One year in the preparation of large quantities of foods preferred.
KNOWLEDGE AND EXPERIENCE:
Knowledge:
Proper methods of preparing and cooking large quantities of food.
Work requires the use of decimals, fractions, and percentages.
Care and use of standard kitchen equipment and utensils.
Sanitation and safety procedures.
Ability:
Cook skillfully, follow recipes, and establish procedures.
Operate kitchen equipment.
Understand and carry out oral and written directions and instructions.
Maintain cooperative working relationships.
WORKING CONDITIONS:
Environment:
Food service environment. Exposure to hot and cold temperature, mechanical equipment.
Physical Abilities: Lifting, carrying, pushing, or pulling moderately heavy objects up to
50 pounds.
Standing or walking for extended periods of time.
Dexterity of hands and fingers to operate kitchen equipment.
Carrying, pushing or pulling food trays carts materials and supplies.
Reaching overhead, above the shoulders, and horizontally.
Bending at the waist, or crouching.
Hazards:
Exposure to sharp knives and mechanical equipment.