Job Title: Child Nutrition Substitute
Reports to: Cafeteria Manager
Dept./School: Child Nutrition Department
Wage/Hour Status: Nonexempt
Pay Grade: $15.00 an hour
Primary Purpose:
Substitute at any one of the eight school cafeterias in Southside ISD during the absence of the Production Specialist under the supervision of the Cafeteria Manager or designated representative.
Qualifications:
Education/Certification:
High school diploma or equivalent.
Special Knowledge/Skills:
Training will be provided on the job as an on-going endeavor without regard to length of service or skills.
Experience:
None required.
Major Responsibilities and Duties:
General
- Demonstrates thoroughness, reliability and a high degree of accuracy in performing work assignments.
- Works cooperatively with others and maintains a positive attitude in the work environment.
- Demonstrates initiative and good judgment in problem solving and decision making.
- Reports promptly and maintains good attendance.
- Uses time productively on the job.
- Follows district policies, rules and regulations
- Accepts supervisory direction
- Strives to improve job skills
- Demonstrates tact, courtesy and helpfulness in dealing with staff, students, parents, and visitors in the district.
Responsibilities and Duties:
- Prepare or assist with the preparation of menu items as outlined on the food production record or as instructed by the manager within a given time frame.
- Follow standardized recipes and be able to increase or decrease with accuracy.
- Set up service lines and serve customers with a reasonable degree of speed.
- Cashier without the aid of a cash register.
- Assist the manager in maintaining precise Food Production Records by consistently and accurately reporting any food prepared or discarded.
- Assist in the clean up process by putting food away, washing pots and pans, sweeping and mopping, carry out trash, put stock away.
- Demonstrate sound safety and sanitation practices.
- Present an image of professionalism by following department guidelines for personal hygiene and dress code.
- Recognize and complete tasks without being told.
- Demonstrate a positive attitude, flexibility, and be willing to perform any additional duties as assigned by the manager.
Supervisory Responsibilities:
None.
Equipment Used:
Use of large and small commercial kitchen equipment including: electric slicer, mixer, tilt skillet, steamer, deep-fat fryer, convection oven, and sharp/serrated cutting tools.
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