SCHOOL NUTRITION SUBSTITUTE 2025-2026

ECISD School Nutrition Job Description

Substitute

TITLE:     School Nutrition Employee Substitute

QUALIFICATIONS:

Must clear a Criminal Records background check before the first day of work.

Must arrange for and pass a fingerprinting background check.

Must have a negative drug screen result before the first day of work.

Must possess sufficient physical ability and stamina to meet the requirements of the position.

Must demonstrate good personal hygiene and appearance.

Must be willing to work, as needed, at different campuses.

REPORTS TO:               School Nutrition Manager or designee

SUPERVISES:                Hourly school nutrition personnel as designated by Manager

JOB GOAL:   

•  To efficiently and safely perform cleaning and sanitation, food preparation, food safety and serving procedures in order    to ensure the serving of healthy, nutritious and appealing foods to students, school personnel and community.
•   To relate well with cafeteria personnel, students, school personnel and community.                                  

•  To perform assigned duties within the regulatory guidelines of the School Nutrition Department and regulatory State and Federal Agencies

PERFORMANCE RESPONSIBILITIES:

1. Food Preparation and Service ( as assigned )

1. Efficient preparation of food items
2. Serves proper portions efficiently and quickly
3. Refills and replaces food, condiments and utensils as needed
4. Performs cashier duties quickly and efficiently
5. Sets up serving and snack bar lines
6. Performs pre-preparation
7. Insure that hot foods are hot and cold foods cold
8. Test foods for taste, texture and eye appeal.
9. Constantly maintains established health, sanitation, and personal safety standards.
10. Maintains high standards of personal hygiene, appearance and grooming.

1. Physical Maintenance and Operations

1. Wash pots and pans.
2. Cleans and sanitizes equipment and premises.
3. Sweep and mop.
4. Observes daily the condition of facilities and equipment and relates same to manager.

1. Planning, Controlling & Supervising (as assigned)

1. Anticipates inventory and menu requirements and informs Manager.
2. Strives to develop teamwork, unity of effort and individual and group pride.
3. Maintains constant communication with Manager regarding positive and negative feedback related to the unit.
4. Participates in up-grading processes such as seminars and meetings.
5. Develop labor and/or money-saving techniques and discuss with Manager prior to using.
6. Isolates and solves problems and asks for supervisory assistance where needed.
7. Attend meetings called by Manager, Supervisor, or Director.
8. Be familiar with all posted materials and School Nutrition Guidelines.
9. Observe and relate to Manager plate waste variances, where possible.