Child Nutrition Substitute

Key Responsibilities:

• Food Preparation and Service:

Assisting in preparing and serving meals, assembling ingredients, heating, packaging, and serving food items.

• Sanitation and Safety:

Maintaining a clean and sanitary kitchen environment, operating dishwashers, and cleaning serving areas.

• Inventory and Storage:

Stocking supplies, rotating inventory, and assisting with the storage of food and materials.

• Cashiering:

In some roles, substitutes may handle food and ticket sales, process payments, and balance cash drawers.

• Equipment Operation:

Operating kitchen equipment safely and efficiently, including dishwashers, slicers, and ovens.

• Other Duties:

Performing additional tasks as assigned by the supervisor, which may include participating in promotional activities or special events.

Qualifications:

• Education: A high school diploma or equivalent is generally required.
• Experience: Prior experience in food service is preferred.
• Skills: Ability to follow instructions, operate kitchen equipment, and maintain a clean work environment are essential.
• Physical Requirements: Substitutes may be required to stand for extended periods, lift moderate to heavy items, and perform tasks involving bending, stooping, and reaching.