TITLE: Substitute Food Service Employee
BASIC FUNCTION: Aide in preparing, cooking and serving a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition.
SUPERVISORY RESPONSIBILITIES: This job has no supervisory responsibilities
REPORTS TO: Kitchen Manager
RESPONSIBILITIES AND TASKS:
- Assist in preparing and cooking meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods.
- Maintain food quality standards including appearance, and nutritional requirements.
- Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.
- Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty.
- Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required.
- Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.
- Operate a variety of standard kitchen utensils and equipment including mixer, steamer, dishwasher, electric warmer, range, oven, cash register and other cafeteria equipment as required.
- Records amounts of food sold and money collected as assigned; assist with inventory and maintain routine records as directed.
- Assist in stocking and ordering of a la carte items as needed.
- Assist in other food service areas as needed; collect money and make correct change.
- Perform related duties as assigned.
KNOWLEDGE OF:
- Principles and methods of quantity food service preparation, serving and storage.
- Sanitation and safety practices related to handling, cooking, baking and serving food.
- Methods of preparing and serving food in large quantities.
- Methods of adjusting and extending recipes and proper substitutions.
- Proper methods and/or storing equipment, materials and supplies.
- Standard kitchen equipment, utensils and measurements.
- Health and safety regulations.
- Basic record-keeping techniques.
- Basic math and cashiering skills.
ABILITY TO:
- Prepare and serve food in accordance with health and sanitation regulations.
- Operate a computer terminal as required
- Operate and maintain standard machines and equipment found in school cafeterias and kitchens.
- Assist in preparing attractive, appetizing and nutritious meals for students and staff.
- Follow, adjust and extend recipes as needed.
- Follow instructions and respond to supervisor direction and take responsibility for own actions.
- Maintain a high level of ethical behavior and confidentiality when dealing with student, staff and/or parent information.
- Meet challenges with resourcefulness and generate suggestions for improving work.
- Understand and follow oral and written directions.
- Communicate effectively both orally and in writing.
- Read and write at a level required for successful job performance.
- Maintain routine records.
- Meet schedules and timelines.
- Establish and maintain cooperative and effective working relationships with others.
- Observe health and safety regulations.
- Ability to lift no more than 30 pounds by self on a regular basis.
LICENSES AND OTHER REQUIREMENTS:
- High School Diploma or G.E.D.
- One year experience in school food service preferred.
- District trainings are required.
- Successful completion of criminal background investigation.
If you have questions, please contact Amanda Durflinger at durflingeramanda@saydel.net.
