What are the responsibilities and job description for the Substitute Cafeteria Aide position at Alliance City SD?
Position: Substitute Cafeteria Aide - this position does NOT qualify for Health Insurance Benefits
Currently: Days and Hours as Needed
Reports to: Director of Operations or designee
QUALIFICATIONS:
- High School education or equivalent.
- Certificate of good health signed by a licensed physician.
- Previous experience as an institutional cook preferred.
- Demonstrated aptitude for the successful performance of the work to be performed.
- Such other health factors as may be required by the local or State Board of Health or the State Department of Food Service.
- Residence in the taxing district of Alliance City Schools is preferred.
- Such alternatives to the above qualifications as the Board of Education may find appropriate and acceptable.
REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:
- Ability to communicate ideas and directives clearly and effectively both orally and in writing
- Ability to estimate the amount of food needed for one day’s menu
- Ability to read, write and comprehend simple instructions, short correspondence, and memos
- Ability to resolve routine problems
- Be dependable, punctual and show continued initiative
- Maintain good personal hygiene
- Ability to read, understand and carry out verbal and written instructions, written warnings, and labels
- Ability to work effectively with others and maintain a positive work environment
- Ability to work quickly and efficiently during meal periods
- Effective, active listening skills
- Experience cooking in large quantities
- Experience in preparing school lunches
- Knowledge of various cooking procedures
- Organizational and problem solving skills
- Ability to work independently
- Demonstrates knowledge of National School Lunch, National School Breakfast and Summer Food Service Programs
PERFORMANCE RESPONSIBILITIES & JOB FUNCTIONS:
- Determines daily lunches and breakfast needed to order and or pack according to the menu
- Verifies lunches packed and/or received at the satellites and report any dicrepencies immediately to the Food Service Supervisor or Designee
- Receive food and supply shipments/deliveries for accuracy, temperature and wholesomeness, maintaining the proper forms. Report any discrepencies immediately to the Food Service Supervisor or Designee
- Account for and properly store all meals and foods unsold, maintaining the appropriate forms.
- Assists in the development of food quality times and temperatures for new products
- Maintains and properly uses all equipment, reporting any problems to the Food Service Supervisor or Designee immediately
- Prepares and/or packages satellite foods according to standardized recipes and/or predetermined standards of quality, appearance, texture, temperature, taste and food safety in a quiet, quick and efficient manner within established time periods.
- Ensure proper food safety is in place when handling foods that contain allergens such as gluten, nuts, etc.
- Follow the school district menu and report/order foods and supplies needed to the Food Service Supervisor or Designee by assigned date
- Adheres to established guidelines for portion control by age group
- When requested will set-up packaging line according to the proper food and containers designated for the menu items for the day
- Maintains the highest standards of food safety and sanitation at all times
- Stores all food and paper products in the proper manner according to the USDA, State, Local and Administrative Guidelines
- Maintains records of foods packaged, temperatures, allergens, etc per USDA, State, Local and Administrative Guidelines
- Responsible for food preparation duties as assigned by the Food Service Supervisor or Designee
- Schedule and plan in advance foods that need to be pulled to defrost according to food safety standards
- Serve food to students, staff and parents in a pleasant manor while adhering to food safety, quality, and presentation standards
- Responsible for ensuring students take a complete, reimbursable meal when applicable or charge a la carte pricing accordingly
- Accurately operate cash register during meal periods charging the proper amounts for all items being sold following standardized operating and closing procedures
- Accurately prepares bank deposit as directed
- Generate reports as assigned by Food Service Supervisor or designee
- Restocks service areas with food, drinks and supplies as needed before, during and after meal periods
- Report the inferior quality of food or faulty equipment to the Food Service Supervisor or Designee immediately
- Responsible for maintaining accurate production records in accordance with USDA, State, Local and administrative guidelines
- Compile daily milk counts by meal periods and flavors
- Maintain up-to-date ingredient and nutrition labels in designated binder
- Maintain proper food safety and temperature logs according to the USDA, State, Local and Administraitve Guidelines
- Maintain an orderly, safe and clean work area at all times
- Straighten, rotate and put away stock in storage areas according to food safety standards
- Responsible for and/or assist in the checking in of all deliveries against invoices for accuracy, quality and temperature; bring items that do not meet standards to the attention of the Food Service Supervisor or Designee immediately for potential rejection of product
- Responsible for the scraping and cleaning of trays, utensils, pots, pans, etc by using the dish washer or 3-compartment sink
- Responsible for the daily cleaning and sanitizing of all kitchen equipment, service areas, storage areas and sanitation areas
- Responsible for and/or assist with regular inventories of food, materials and equipment
OTHER DUTIES AND RESPONSIBILITIES:
- Attend meetings and in-services as required including OSHA/HACCP and Civil Rights training
- Ensure the safety of the students and report any confrontations, complications or conflicts immediately
- Follow all district policies and procedures as defined in the employee handbook and negotiated agreement
- Interacts in a positive manner with staff, students and parents
- Maintain respect at all times for confidential information, e.g., free and reduced lunch students
- Screen and approve free and reduced price lunch applications in accordance with all Federal, State and Administrative Guidelines and requirements
- Make contacts with the public with tact and diplomacy
- Promote good public relations by personal appearance, attitude and conversation
- Access and respond to e-mails on a daily basis
- Adhere to rigid sanitary standards in work and attire as required by the USDA, State and Local Health Departments and Administrative Guidelines
- Respond to routine questions and requests in an appropriate manner
- Serve as a role model for students in how to conduct themselves as citizens and as responsible, intelligent human beings
- Perform routine housekeeping duties such as sweeping, mopping, cleanup of serving counters, laundry, etc.
- Perform other duties as assigned by the Food Service Supervisor or Designee
EQUIPMENT & SOFTWARE OPERATIONS:
- Telephone
- Computer
- Calculator
- Working knowledge of all kitchen equipment including slicers, mixers, choppers, combi-ovens
- Copy machine
- Current software e.g., QSP and SDMS, Excel, Word, Google, email
ADDITIONAL WORKING CONDITIONS:
- Occasional interaction among unruly children
- Frequent repetitive hand motion, e.g., cutting and grinding
- Frequent excessive standing during assigned workday
- Frequent requirement to sit, stand, walk, talk, hear, see (ability to see color), read, speak, reach, stretch with hands and arms, crouch, climb, kneel, and stoop
- Frequent requirement to lift, carry, push, and pull various items up to a maximum of 70 pounds and 300 pounds (on wheels)
- Occasional exposure to fumes, airborne particles or dangerous chemicals
- Occasional operation of a vehicle under inclement weather conditions to accept deliveries and/or transfer food/supplies to other buildings
- Occasional requirement to travel, e.g., to meetings or to deliver food and supplies
- Occasional evening/weekend/summer work
- Occasional requirement to work overtime
- Occasional exposure to extreme heat and cold, e.g., ovens, walk-in freezer
