What are the responsibilities and job description for the Food Service Substitutes position at Warsaw Community Schools?
Reports to:
Cafeteria Manager
General Summary:
Under the direction of the cafeteria manager, performs various duties involving all stages of food preparation including receiving, storing, preparing, serving, cleaning and maintaining of food, supplies, equipment and facilities.
Essential Functions:
Communicates daily with manager of kitchen for coordination of duties
Maintains a variety of records including those related to production of food
Prepares food while following menus and provided recipes without deviation
Works on the serving line, setting up, serving & clean-up
Serves food following correct proportions according to guidelines per age group.
Follows proper standard operation procedures (SOP’s) in all aspects of position and reviews regularly.
Plans for the proper use of leftover foods with the manager and assumes responsibility for storage and disposal of unused foods.
Assists in inventory, ordering and stocking of food and supplies
Attends meetings and in-services as required
Operates a variety of commercial equipment including but not limited to: ovens, steamers, slicers, dicers, fryers, heating cabinets, kettles, mixers, microwaves, serving lines/bars, garbage disposals, dishwashers, carts, ice machines, etc.
Assists in cleaning and maintaining storage of storage areas, coolers and freezers, kitchen, serving areas and dining room
May be assigned to the following functions:
Performing same or similar duties at other school sites
Assisting in training of substitutes and volunteers
Assisting in operations of kitchen in an emergency such as illness of co-workers or manager
Cross training to learn various positions in the kitchen
Performs other reasonably related duties as may be assigned by the manager
Qualifications:
High School Diploma or GED
Knowledge of computer operations and functions
Knowledge of cooking and kitchen equipment
Basic grammar, reading, math, interpersonal relations and organizational skills
Pleasant, courteous and student oriented
Must be fluent and understanding of the English language.
Length of Contract:
up to
36 weeks
Position Type:
Non-Exempt
These statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of a cook.
Cafeteria Manager
General Summary:
Under the direction of the cafeteria manager, performs various duties involving all stages of food preparation including receiving, storing, preparing, serving, cleaning and maintaining of food, supplies, equipment and facilities.
Essential Functions:
Communicates daily with manager of kitchen for coordination of duties
Maintains a variety of records including those related to production of food
Prepares food while following menus and provided recipes without deviation
Works on the serving line, setting up, serving & clean-up
Serves food following correct proportions according to guidelines per age group.
Follows proper standard operation procedures (SOP’s) in all aspects of position and reviews regularly.
Plans for the proper use of leftover foods with the manager and assumes responsibility for storage and disposal of unused foods.
Assists in inventory, ordering and stocking of food and supplies
Attends meetings and in-services as required
Operates a variety of commercial equipment including but not limited to: ovens, steamers, slicers, dicers, fryers, heating cabinets, kettles, mixers, microwaves, serving lines/bars, garbage disposals, dishwashers, carts, ice machines, etc.
Assists in cleaning and maintaining storage of storage areas, coolers and freezers, kitchen, serving areas and dining room
May be assigned to the following functions:
Performing same or similar duties at other school sites
Assisting in training of substitutes and volunteers
Assisting in operations of kitchen in an emergency such as illness of co-workers or manager
Cross training to learn various positions in the kitchen
Performs other reasonably related duties as may be assigned by the manager
Qualifications:
High School Diploma or GED
Knowledge of computer operations and functions
Knowledge of cooking and kitchen equipment
Basic grammar, reading, math, interpersonal relations and organizational skills
Pleasant, courteous and student oriented
Must be fluent and understanding of the English language.
Length of Contract:
up to
36 weeks
Position Type:
Non-Exempt
These statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of a cook.
Salary : $34,208 - $44,186