Substitute Food Service

Job Title:        Food Services Worker                          
Reports to:     Director of Food Services
Evaluated by: Director of Food Services                  

Job Goal: The goal of this position to work under the general supervision of the Food Services Director, the food services worker has the primary responsibility for ensuring the preparation of food and cleanliness of the kitchen.  The Cook is responsible for the daily operation of the kitchen, including maintaining computerized meal/milk accounts, receiving money, and verifying meal accountability at point of service.

Essential Requirements:  To perform this job successfully an individual must be able to execute each requirement satisfactorily. The requirements list below are a representative of the knowledge, skill, and/or ability needed for the position.

1. Demonstrate aptitude or competence for assignment. 
2. Successful experience as a school food services worker is preferred.
3. Cook demonstrates professional behavior and promotes positive relations with students, parents, staff and others to build customer support for the school food service program.
4. Follow school, state and federal policies and procedures to assure funding is maintained and problems are avoided.
5. Basic mathematics, communication, and computer skills.
6. Food preparation experience or training preferred but not required.
7. Maintain appropriate cleaning schedule for kitchen floors, mats, walls, hoods, and other equipment including food storage areas.
8. Must be free from communicable diseases.
9. All hair must be either inside of a hairnet, if hair is worn up it must be all tucked in and sprayed with hair spray. 

Essential Duties & Responsibilities:

1. Organizes and schedules tasks so that students are served nutritious, safe, and aesthetically pleasing meals in a timely manner.
2. Forecasts production needs to assure food and supplies are ordered, produced, and served in the correct amount.
3. Ensure that all products are labeled
4. Ensure that all food and products are consistently prepared and served according to USDA standards.
5. Promote a healthy eating style for students.
6. Put away groceries before the end of the shift. 
7. Check and maintain proper food holding and refrigeration temperature control points.
8. Ensure that groceries are off the floors in the backroom and the freezer before the end of the shift. 
9. Record all food items as they are used.
10. Fill in where needed to ensure efficient operations.

Qualifications / Certificates, Licenses, Registrations, Bonding, and or Testing Required:

1. High School Diploma is preferred.
2. The Cook maintains a clean, safe work environment by following Hazard Analysis Critical Control Point (HACCP) and other sanitation principles in food handling and equipment use.

Physical Demands: Work is performed in school kitchen and the employee must be able to carry and lift up to 50 pounds, and push or pull 35 pounds of force.  Must be able to reach, bend, stoop and be able to work in a standing position for a long period of time. 

Work Environment:   The work environment characteristics described here are representative of those an employee encounters while performing the essential duties and responsibilities of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities.  While performing the duties of this job, the employee occasionally works in temperatures above 80 degrees and occasionally will walk on slippery surfaces.  The employee must be able to meet deadlines with severe time constraints and interact with public and other employees.  The noise level in the work environment is frequently lout to where you have to raise your voice to be heard.  

FLSA Status: Non-Exempt

Days / Terms of Employment: As needed