What are the responsibilities and job description for the Child Nutrition Substitute position at FOOD SERVICE?
POSITION TITLE: Child Nutrition Substitute
EXEMPTION STATUS: Non-exempt
REPORTS TO: Child Nutrition Operations Specialist
TERMS OF EMPLOYMENT: As Needed
HOURLY SALARY: $12.76
Primary Purpose:
Substitute for absent child nutrition cook in preparing and serving appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.
Qualifications:
Education/Certification
High school diploma or GED, preferred
Special Knowledge/Skills
Ability to follow verbal instructions
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 math skills
Experience:
None
Major Responsibilities and Duties:
Food Preparation and Serving
- Assist in preparing quality food according to a planned menu of tested, uniform recipes.
- Assist in serving food according to meal schedules, department policies, and procedures.
- Practice and promote portion control and proper use of leftovers.
- Assist with storage and handling of food items and supplies.
Safety and Sanitation
- Maintain a clean and organized storage area.
- Follow established procedures to meet high standards of cleanliness, health, and safety.
- Operate tools and equipment according to prescribed safety standards.
- Keep garbage collection containers and areas neat and sanitary.
- Maintain personal appearance and hygiene.
- Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
Other
- Handle and record cashier functions accurately.
- Maintain daily food preparation records.
- Promote teamwork and positive interaction with fellow staff members.
- Participate in staff development training programs, staff meetings, and special events as assigned.
Mental Demands/Physical Demands/Environmental Factors
- Tools/Equipment Used: Large and small kitchen equipment, including: electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food utility cart
- Posture: Continual standing, walking; frequent kneeling/squatting, bending/stooping, pushing/pulling, twisting, climbing
- Motion: Frequent repetitive hand motions, wrist flexion/extension
- Lifting: Lifting and carrying up to 30 pounds without assistance, 30-55 pounds with assistance, and more than 55 pounds with appropriate assistance
- Environment: Moderate exposure to extreme hot and cold temperatures
- Mental Demands: Maintain emotional control under stress, work with frequent interruptions