Cafeteria Substitute/Food Service

PRIMARY PURPOSE:
Responsible for managing an assigned kitchen in case of absence.

QUALIFICATIONS:

• Effective interpersonal skills.
• Oral and written communication 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 arithmetic operations.

MAJOR RESPONSIBILITIES:

• Prepare quality food according to a planned menu of tested, uniform recipes.
• Serve food according to meal schedules, departmental policies, and procedures.
• Practice and promote portion control and proper use of leftovers.
• Maintain a clean and organized storage area.
• Operate tools and equipment according to prescribed safety standards.
• Follow established procedures to meet high standards of cleanliness, health and safety.
• Keep garbage collection containers and areas neat and sanitary.
• Correct unsafe conditions in work area and report any conditions that are not correctable to the Food Service Manager.
• Keep abreast of innovative practices.
• Be adaptable and flexible in acceptance of changes in techniques and procedures.
• Maintain a professional level of confidentiality regarding all district matters.
• Uphold and adhere to safety rules.
• Support the goals and objectives of the district and follow district policies.
• Perform other duties as assigned

WORKING CONDITIONS:

Tools/Equipment Used: Personal computer and peripherals; standard instructional equipment
Posture: Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting
Motion: Frequent walking Lifting: Regular light lifting and carrying (less than 15 pounds); may lift and move text books and classroom equipment
Environment: May work or outside; regular exposure to noise
Mental Demands: Maintain emotional control under stress; work prolonged or irregular hours