Cafeteria Worker (Sub)

BASIC FUNCTION :

Under the supervision and general direction of the Director of Food Services; performs routine food service activities related to the setting up of serving areas and the serving of food to students; prepare assigned food serving area and perform cashiering duties in the sale of food items; receive and account for money; issue, maintain and review records of student meal tickets; maintain cleanliness of food service facilities.

DISTINGUISHING CHARACTERISTICS :

Cafeteria Worker incumbents assist in the preparation and serving of food, cashier and receive money and maintain and review records of student meal tickets. Cafeteria Worker incumbents cook and bake food from scratch, operate cafeterias and may provide work direction to others in the absence of a supervisor. Cafeteria Worker incumbents perform basic and routine food service preparation, packaging and other activities related to the preparation of serving of food. Can be asked to substitute at other sites.

REPRESENTATIVE DUTIES :

Prepare and serve appropriate quantities of food in a timely manner, assuring proper quality and quantity of food prepared; prepare and assemble sandwiches, salads, meats, fruit, vegetables and other items.

Collect tickets and money as assigned.

Prepare food service facilities for the serving of food; assure that serving lines are properly stocked with adequate food, beverages and supplies; count and set out food trays; prepare and serve meals.

Heat, portion and serve food to students and staff according to established procedures.

Count money and prepare money boxes with appropriate amount and denominations of change.

Collect tickets and money for meals and beverages sold and make appropriate change; complete and maintain daily and weekly records of meals and beverages served and money collected; total receipted monies; prepare deposits as assigned.

Notify supervisor of needed supplies; assist in storing unused food and supplies to assure compliance with health and sanitation standards; dispose of unusable leftovers and trash.

Operate a variety of standard kitchen equipment such as computer terminals, slicer, grater, mixer, dishwasher and ovens as required; drive an automobile to district sites as assigned.

Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and tables; wash and store equipment, pots, pans, trays and other food service items.

Substitute for baker or cook when needed.

Assist other Food Service personnel with cooking and baking activities as assigned.

Performs other related duties as required.

EDUCATION AND EXPERIENCE :

Any combination equivalent to : sufficient training and experience to demonstrate the knowledge and abilities listed below.

LICENSES AND OTHER REQUIREMENT :

Valid California driver's license. Ability to pass a physical exam.

KNOWLEDGE AND ABILITIES :

Knowledge of :

Basic math and cashiering skills.

Basic recordkeeping techniques.

Standard kitchen equipment, utensils and measurements.

Sanitation practices related to handling and serving food.

Interpersonal skills using tact, patience and courtesy.

Proper lifting techniques.

Ability to :

Prepare and serve food in accordance with health and sanitation regulations.

Learn and follow health and sanitation requirements.

Maintain food service equipment and areas in a clean and sanitary condition.

Make change accurately.

Add, subtract, multiply and divide quickly and accurately.

Wash, cut, slice, grate, mix and assemble food items and ingredients.

Learn, apply and explain policies, procedures, rules and regulations.

Observe legal and defensive driving practices.

Meet schedules and timelines.

Operate standard kitchen equipment safely and efficiently.

Understand and follow oral and written directions.

Work cooperatively with others.

WORKING CONDITIONS : ENVIRONMENT :

Food service environment; subject to heat from ovens, cold from walk-in refrigerators and freezers.

PHYSICAL ABILITIES :

Lifting, carrying, pushing or pulling moderately heavy objects (maximum of 30 pounds without assistance); standing and walking for extended periods of time; dexterity of hands and fingers to operate kitchen equipment; carrying, pushing or pulling food trays, carts, materials and supplies; reaching overhead, above the shoulders and horizontally; seeing to assure proper quantities of food; bending at the waist.

HAZARDS :

Exposure to very hot foods, equipment and metal objects; exposure to sharp knives and slicers; exposure to cleaning agents and pesticides.

Requirements / Qualifications

Comments and Other Information

As needed for subbing