Child Nutrition - Substitute

Special knowledge/Skills: 

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.

Basic cooking and cleaning skills.

Be able to read a basic recipe

Ability to follow directions and communicate with staff and/or management. 

Responsibilities

• Food preparation and serving.
• Prepare quality food according to a planned menu of tested and uniform recipes.
• Serve food according to meal schedules, departmental policies, and procedures
• Practices and promotes portion control and proper storage/use of leftovers. 
• Following the USDA guidelines at all times.
• Store and handle food items and supplies safely and according to established procedures.
• Maintain a clean and organized storage area.

• Safety and sanitation
• Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high standards of cleanliness, health, and safety.
• Keep a clean and safe work area including equipment, utensils and pans.
• Follow all local health codes, which include checking food temperatures, washing hands frequently, and wearing gloves and harinets.
• Correct unsafe conditions in the work area and promptly report any conditions that are not immediately correctable to management.
• Maintain personal appearance and hygiene.

• Other
• Basic computer skills. 
• Handle and record cashier functions accurately
• Help record food logs, including but not limited to temperature logs and damaged food logs. 
• Help unload food deliveries, stock shelves, and rotate food so older items are used first.  FIFO.
• Maintain daily food production records correctly.
• Promote teamwork and interaction with fellow staff members in a positive way.
• Be available to fill in as needed to ensure the smooth and efficient operation of the cafeteria as directed by the manager.
• Complete annual continuing education requirements.
• Follow district safety protocols and emergency procedures.

Working Conditions:

• Tools/Equipment Used: Standard large and small kitchen equipment. Oven, dishwasher, steamer, tilt skillet and hot water kettle.
• Posture: Prolonged standing (up to 5 hours at a time). Frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting. 
• Motion: Continual walking. Frequent climbing ladder, grasping/squeezing, wrist flexion/extension, and reaching overhead.
• Lifting: Frequent lifting and carrying 15-45 pounds.
• Environment: Work inside a commercial kitchen environment. Exposure to extreme hot and cold temperatures, extreme noise. Work around machines with moving parts. Work on slippery surfaces.
• Mental demands: Work with frequent interruptions. Maintain emotional control under stress. 

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.