Substitute positions are on-call only.
To perform a variety of duties related to child nutrition programs; to maintain food service facilities in a clean and sanitary condition; to collect money and make change; and to perform a variety of duties relative to assigned area of responsibility.
Supervision Received and Exercised
1. Receives supervision from the Director and Assistant Director of Child Nutrition Services and the site administrator.
2. Receives technical and work direction from the Child Nutrition Cafeteria Coordinator.
Examples of Duties:
Essential and Marginal Function Statements
Essential and other important responsibilities and duties may include, but are not limited to, the following:
1. Participate in the preparation of a wide variety of food items including meats, main dishes, baked goods and sandwiches; wash, slice and prepare fruits and vegetables; grate cheese; slice meat; prepare fruit cups.
2. Set up serving areas and steam tables; serve food to students and faculty.
3. Count trays, milk and other food items as assigned.
4. Maintain work areas in a clean and sanitary condition; wash and scour tables, benches and dining areas; clean kitchen utensils and equipment.
5. Collect money and make change; bag and prepare money for shipment to District office.
6. Process applications for free and reduced price school meals; determine eligibility.
7. Assist in the preparation of a variety of routine reports related to food consumption, monies collected and inventory.
8. Operate a variety of standard kitchen equipment including oven, slicer, mixer, steam table, and warmer.
9. Receive, check and stock deliveries; assure food items and supplies are stored properly.
10. Adhere to safe and sanitary working practices and procedures
11. Assist with monthly inventory as directed.
12. Perform related duties and responsibilities as assigned.
- Sanitation and safety practices related to cooking and serving food.
- Standard kitchen equipment, utensils and measurements.
- Methods of preparing and serving food in large quantities.
- Record-keeping techniques.
- Basic food preparation including washing, cutting and assembling food and ingredients.
- Proper methods of storing food items and supplies.
- Perform a variety of duties related to food preparation and food service.
- Maintain food service facilities in a clean and sanitary condition.
- Collect money and make change quickly and accurately.
- Operate a variety of kitchen appliances in a safe and efficient manner.
- Read recipes and measure food items accurately.
- Prepare simple records and reports.
- Follow sanitary and safety standards required in food handling.
- Provide information and assistance to parents, the general public and other staff members in a helpful, courteous and timely manner.
- Maintain confidentiality of privileged information obtained in the course of work.
- Lift up to 50 pounds.
- Communicate clearly and concisely, both orally and in writing.
- Understand and follow oral and written directions
- Establish and maintain effective working relationships with those contacted in the course of work.
Experience and Training Guidelines
Any combination of experience and training that would likely provide the required knowledge and abilities is qualifying. A typical way to obtain the knowledge and abilities would be:
Experience: One year of food handling and preparation experience.
Training: Equivalent to the completion of the twelfth grade.
Environmental Conditions: Kitchen and cafeteria environment; subject to heat and cold.
Physical Conditions: Essential functions may require maintaining physical condition necessary for sitting, walking or standing for prolonged periods of time; near visual acuity to review written documentation; facility to hear and understand speech at normal room levels and on the telephone; manual dexterity to operate a telephone;
ability to lift various equipment required; reach horizontally and vertically, bend and stoop.