Food Service - Substitute

POSITION TITLE:

Cafeteria Employee; Substitute

REPORTS TO:

Cafeteria Manager / Food Service Director

QUALIFICATIONS:

• Ability to read, write, and follow oral and written instructions.
• Ability to perform basic math calculations.
• Ability to operate kitchen equipment safely and efficiently.
• Ability to work effectively in a fast-paced environment.
• Ability to maintain a clean and sanitary work area.
• Good communication and interpersonal skills.
• Physical ability to stand for extended periods, lift, and carry objects.

JOB GOAL:

To assist in the preparation, serving, and cleanup of school meals in a safe, efficient, and sanitary manner, ensuring that students receive nutritious and appealing food.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Prepares food items according to standardized recipes and menus, ensuring quality and consistency.
• Operates kitchen equipment, such as ovens, grills, slicers, and food processors, safely and efficiently.
• Serves food to students and staff in a courteous and efficient manner, adhering to portion control guidelines.
• Maintains cleanliness and sanitation of the kitchen, serving areas, and equipment, following established procedures and health codes.
• Washes dishes, utensils, and equipment, using dishwashers or by hand.
• Stores food items properly, ensuring freshness and preventing spoilage.
• Assists with inventory control, including receiving, storing, and rotating food supplies.
• Assists with setting up and breaking down serving lines.
• Follows all safety and sanitation procedures, including proper food handling, storage, and preparation techniques.
• Works collaboratively with other food service staff to ensure efficient and timely meal service.
• Disposes of trash and recyclables properly.
• Attends meetings and training sessions as required.
• Performs other duties as assigned by the Cafeteria Manager or Food Service Director.

ESSENTIAL JOB FUNCTIONS:

• Prepare and cook food according to recipes.
• Serve food to students and staff.
• Clean and sanitize kitchen areas and equipment.
• Operate kitchen equipment.
• Follow safety and sanitation procedures.
• Work as part of a team.
• Lift and carry food and supplies.
• Stand for extended periods.

OTHER JOB FUNCTIONS:

• Attend meetings and training.
• Assist with inventory.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Stand for extended periods; walk; bend and reach with hands and arms; lift and/or move up to 25-50 pounds.
• Ability to work in a hot and humid environment.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Communicate effectively with students, staff, and supervisors.
• Ability to hear and speak clearly.