2025-26 Substitute Food Service Employee

TITLE: Substitute Food Service Employee

BASIC FUNCTION: Aide in preparing, cooking and serving a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition.

SUPERVISORY RESPONSIBILITIES: This job has no supervisory responsibilities

REPORTS TO: Kitchen Manager

RESPONSIBILITIES AND TASKS:

• Assist in preparing and cooking meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods.

• Maintain food quality standards including appearance, and nutritional requirements.

• Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.

• Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty.

• Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required.

• Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.

• Operate a variety of standard kitchen utensils and equipment including mixer, steamer, dishwasher, electric warmer, range, oven, cash register and other cafeteria equipment as required.

• Records amounts of food sold and money collected as assigned; assist with inventory and maintain routine records as directed.

• Assist in stocking and ordering of a la carte items as needed.

• Assist in other food service areas as needed; collect money and make correct change.
• Perform related duties as assigned.

KNOWLEDGE OF:

• Principles and methods of quantity food service preparation, serving and storage.

• Sanitation and safety practices related to handling, cooking, baking and serving food.

• Methods of preparing and serving food in large quantities.

• Methods of adjusting and extending recipes and proper substitutions.

• Proper methods and/or storing equipment, materials and supplies.

• Standard kitchen equipment, utensils and measurements.

• Health and safety regulations.

• Basic record-keeping techniques.
• Basic math and cashiering skills.

ABILITY TO:

• Prepare and serve food in accordance with health and sanitation regulations.

• Operate a computer terminal as required

• Operate and maintain standard machines and equipment found in school cafeterias and kitchens.

• Assist in preparing attractive, appetizing and nutritious meals for students and staff.

• Follow, adjust and extend recipes as needed.

• Follow instructions and respond to supervisor direction and take responsibility for own actions.

• Maintain a high level of ethical behavior and confidentiality when dealing with student, staff and/or parent information.

• Meet challenges with resourcefulness and generate suggestions for improving work.

• Understand and follow oral and written directions.

• Communicate effectively both orally and in writing.

• Read and write at a level required for successful job performance.

• Maintain routine records.

• Meet schedules and timelines.

• Establish and maintain cooperative and effective working relationships with others.

• Observe health and safety regulations.

• Ability to lift no more than 30 pounds by self on a regular basis.

LICENSES AND OTHER REQUIREMENTS:

• High School Diploma or G.E.D.

• One year experience in school food service preferred.

• District trainings are required.

• Successful completion of criminal background investigation.

If you have questions, please contact Eric Green at greeneric@saydel.net.