Substitute Food Service Worker

Reports To: Food Service Director General Duties: To assist and support the Food Service Director in the operation of the school food service program, with daily operational responsibilities in accordance with Federal, State, and Local regulations. •Set up breakfast/lunch counters in a visually appealing, organized manner. •Courteously serve food with speed while adhering to portion control guidelines. •Properly cover, label, and date all food/drink for storage, discard expired items. •Clean/Sanitize all utensils/tray/pans used for food preparation/service and store for next day’s use. •Wash & dry dishes/towels, sanitize all food prep areas, sweep floors and put things back where they belong at the end of the day. •Maintain kitchen work areas and equipment in a clean and orderly manner. •Report needed supplies and equipment malfunctions to the cafeteria manager and/or manager’s assistant. •Follow establish sanitary techniques while preparing and serving food and while handling clean utensils. •Clean and sanitize serving area between lunch waves and at the end of the day. •Perform job activities in a timely, efficient manner. •Adhere to uniform and personal hygiene requirements. •Follow school personnel and safety policies. •Follow all instructions as given by Food Service Manager. •Complete production reports and order items needed for next day’s menu. •Daily operation of dishwasher, including end of day closing/sanitizing. •*Cashier will enter transactions, reconcile, print-out “closing receipt” and shut-down terminal (follow-up any discrepancies with Food Service Manager).