Frontline Applicant Tracking - Anson County Schools

Openings as of 4/9/2025
School Nutrition

School Nutrition Substitute

JobID: 602

Position Type:
  School Nutrition


Date Posted:
  7/1/2024


Location:
  Systemwide


  Sub: Cafeteria
Reports to:                                                      Director for School Nutrition
Supervises:                                                      None
Term of Employment:                                  Daily, as needed
Salary:                                                              Based on current daily rate of pay
FLSA Exempt/non-Exempt:                        Non-Exempt
 
Qualifications:  
• High school diploma or equivalent required
• Possession of a valid TB test and health examination issued by the local county board of health of recognized medical authority
Essential Job Functions:
• Arrives on time
• Maintains a working relationship with other employees and staff
• Politely and respectfully serves students, staff, parents and others
• Accepts responsibility for multiple tasks without supervision
• Follows a work schedule, plans ahead and helps others on the School Nutrition team
• Washes and prepares vegetables for cooking
• May bake cookies when needed
• Cleans oven, tilt skillet or other heating equipment in the kitchen
• Takes out trash and washes trash cans
• Collects meal money from students and records (either manually or by using the computer system) the number of students eating
• Prepares chef salads
• Checks in groceries, puts them in storage, takes inventory and dates/rotates the food in stock
• Cleans refrigerator, milk box, freezer and holding cabinets
• Cleans service line
•  Runs dishwasher
• Cleans windows, walls, tables and chairs in dining room
• Prepares raw chicken, pork, beef and turkey for meal preparation
• Prepares bread, biscuits, cornbread, etc., from recipes
• Maintains daily production record of food
• Performs other duties and responsibilities as assigned by supervisor
 
Physical and Cognitive Requirements:
The major physical and cognitive requirements listed below are applicable to this job classification within Anson County Schools.
Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and a negligible amount of force frequently or constantly to move objects.
 
Must be able to:
• Stand for six continuous hours
• Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment, etc.)
• Bend from a standing position in a manner that allows to touch the knees (as in washing pots and pans in deep sinks and cleaning milk boxes)
• Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food)
• Twist, turn and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens, etc.)
• Lift, carry and/or support 30 pounds from shoulder level to above the head (as placing food in ovens, freezers, stockroom shelves, etc.)
• Perform duties requiring non-repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping, etc.)
• Stock, wash prepare, serve and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods)
• Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema can be worsened by exposure to cleaning chemicals, rubber gloves and plastic serving gloves are available)
• Work in very hot, humid environment (no air conditioning)
• Maintain high standards of personal cleanliness
• Learn food preparation, serving and clean-up procedures
• Learn sound sanitation principles
• Understand and follow oral and written directions
• Read and follow recipes and adjust amounts as needed
• Learn equipment and techniques used in food preparation and service
• Read, write and utilize basic math skills (multiplication, division, fractions and decimals)
• Use or learn basic computer skills
 
 




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