POSITION TITLE: SUBSTITUTE NUTRITIONAL SERVICES WORKER

CONTRACT YEAR: SCHOOL YEAR (CALL AS NEEDED)

SALARY: $12 per hour

DEPARTMENT: NUTRITIONAL SERVICES

START DATE: OPEN UNTIL FILLED

Job Description: The candidate for this position will perform a variety of duties with food preparation and customer service care to all school stakeholders (school administration, students, teachers, etc.) They will assist with food deliveries and storage. They will assist with documentation of food service counts, collecting funds for a la carte services, and other duties as assigned in the kitchen and service area including after-hour service for school programs.

Direct Accountability and Report: Works under the supervision of the Nutritional Services supervisor and Cafeteria Manager who is responsible for the overall delivery and operation of the food services program. An annual classified evaluation will be based on the job description, district and personal goals and objectives specific to the school or the position, and the performance of the nutritional service worker.

EDUCATION

High school diploma or GED equivalency.
Certified by the state or completed a Serve-it-Safe course permitting him/her to handle food.

EXPERIENCE

A minimum of three 3 years working in food service preparation is preferred.
Have strong knowledge and experience in quantity cookery.
Have knowledge of work detail in all areas of the kitchen.
Have knowledge of health and safety practices.
Physical attributes to move furniture and furnishings and lift and stack commodities.

PERFORMANCE RESPONSIBILITIES:

To wear appropriate apparel while working.
To use and follow standardized recipes in the preparation of all foods.
To serve all food according to instructions.
To clean any area of the kitchen according to sanitary regulations.
To store all food properly.
To follow all safety instructions with using the equipment.
To cooperate with other employees
To perform other duties as assigned by the cafeteria manager.
To maintain the highest standards of safety and cleanliness in the kitchen.
To determine the quantities of each food to be prepared daily (portion control).
To determine the size of serving to meet the necessary age requirements (portion control).
To report to the cafeteria manager any faulty or inferior quality food that is received.