What are the responsibilities and job description for the Cafeteria Substitute position at El Monte Union High School District?
BASIC FUNCTION:
Under the direction of Cafeteria Manager, assist in the preparation and serving of food items at an assigned school cafeteria or snack bar; clean food service equipment, utensils, and serving areas.
Classification Characteristics:
This is a substitute position.
REPRESENTATIVE DUTIES:
(Incumbents may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements.)
- Assists in the preparation of food items following standard recipes and procedures; chops, slices, grates, and assembles food items for sandwiches, salads, and main dishes in a timely manner; assures quality and quantity of food prepared; E
- Sets up work and serving areas; assures that serving lines are properly stocked with adequate food, beverages, and supplies for breakfast, snack, and lunch services as appropriate; E
- Assists in preparing main dishes and entrees; checks recipes and estimates or measures quantities needed; E
- Assembles and prepares sandwiches; slices meats and grates cheese; prepares sauces, salad dressings, and other items. E
- Washes, dries, cleans and stores dishes, pots, pans, utensils, trays, and other kitchen equipment; washes and cleans fryers as necessary; maintains work and serving areas in a sanitary manner; E
- Performs cashiering duties as assigned; receives cash and makes change as assigned; E
- Serves lunch to students and staff; receives money and makes change as assigned; E
- Operates a variety of kitchen equipment, appliances, and utensils in a safe manner such as mixer, fryer, slicer, steamer, dishwasher, warmer, and ovens; E
- Maintains routine records related to inventory and quantity of items sold and submits to appropriate personnel; E
- Assists other Food Services personnel in cooking, storing, and shelving activities as assigned; lifts and carries items to work station and storage units; E
- Stores unused food items according to approved health and sanitation standards; receives, stores and rotates frozen foods as assigned; E
- Performs related duties as assigned; E
- Basic methods of quantity food service preparation
- Methods of preparing sandwiches, salads, vegetables, and other foods for cooking and consumption
- Proper methods of storing equipment, materials, and supplies
- Sanitation and safety practices related to cooking and serving food
- Standard kitchen equipment, utensils, and measurements
- Basic math skills
- Basic record-keeping techniques
- Assist in the preparation and serving of food items at an assigned school cafeteria or snack bar
- Prepare, bake, and cook limited types of food in quantity
- Prepare and set-up food for service to student and staff
- Serve food to students and staff according to established procedures
- Maintain food service equipment and facilities in clean and sanitary condition
- Operate basic kitchen equipment, appliances, and utensils in a safe and efficient manner
- Communicate effectively both orally and in writing
- Meet schedules and time lines
- Understand and follow oral and written directions
- Establish and maintain cooperative and effective working relationships with others
- Add, subtract, multiply, and divide and make change quickly and accurately
- Lift heavy items properly and safely
