Substitute Food Service- Cook/Worker

QUALIFICATIONS:High School Diploma or Equivalent.

Knowledge of food preparation and a caring attitude toward children.

Must meet the health requirements of the State and the Board.

REPORTS TO: Lunchroom Manager, School Principal and School Food Service Director.

SUPERVISES: Not Applicable

JOB GOAL: To prepare and serve students and faculty attractive and nutritious meals in a clean and pleasant environment.

PERFORMANCE RESPONSIBILITIES:

Food Production and Service

1. Follows the manager’s instructions in food production and service.
2. Follows standardized recipes.
3. Uses equipment correctly and safely.
4. Follows assigned work schedule.
5. Uses correct utensil for preparation and serving of food.
6. Follows prep manager’s instructions in portion control and serving of food.
7. Inspects returned trays of food to assess amount of food eaten versus waste and refers concerns to manager.
8. Follows meal pattern requirements in serving student meals and assists the manager in “offer versus serve.”
   
   

Sanitation and Safety Standards

1. Prepares and serves food according to standards related to sanitary conditions-wears hair net, uses gloves when serving items such as french fries, etc.
2. Operates and cleans equipment according to procedures.
3. Uses, cleans and stores knives and potentially dangerous small equipment according to procedures.  
4. Follows work schedules required for the cleaning of work areas, utensils and equipment including freezers, refrigerators, vents, stoves, etc.
5. Assists with the control of insects and rodents.
6. Follows the school district’s first aid procedures.
7. Reports accidents and potential safety hazards to the Manager.
8. Practices safe grooming habits-shoes and clothing.
   
   

Recordkeeping

1. Assists with inventories as needed.
2. Accurately maintains required forms and records as assigned by the Manager.
3. Participates in implementing cost saving measures while maintaining quality.
   
   

Nutrition Education and Community Service

1. Participates in promoting nutrition education and follows instructions for related activities.
2. Becomes familiar with the nutrient content of individual foods.

FOOD SERVICE- Cook/Worker (continued)

Professional Growth

1. Participates in local school district meetings and training programs.
2. Successfully completes certification training.

Other

1. Lift items of 50 pounds
2. Establishes positive working relationship with other employees
3. Understands that pupils are customers and are treated in a courteous manner at all times
4. Other duties as assigned.

EMPLOYMENT:  To be established by the Board.

EVALUATION:  Evaluated annually in accordance with provisions of the Board policy on   Evaluation of Administrative Personnel.