Substitute Cook/Point of Sale Clerk

Purpose: Preparation, serving and clean-up as required to serve meals and snacks to students and staff in assigned school kitchen.

Reports to: Kitchen Manager and Nutrition Services Director

Pay Rate:  According to Nutrition Services pay scale for this job classification.

Term of Employment: Contract calculated on number of hours assigned per day x number of work days x hourly pay rate.

Qualifications:

Educational Requirements:

• Must have a High School Diploma or GED.

Experience:

• Experience and skills in Quantity Food Operations, preferred.
• Reading and math skills for recipe and menu use calculations and adjustments.

• Good personal hygiene and sanitary work habits.
• Willingness to work cooperatively and follow directions.

General Expectations:

• Ability to work cooperatively with supervisors and co-workers.
• Ability to understand and follow complex oral and written instructions.
• Ability to perform responsibilities independently with limited supervision.
• Ability to pleasantly and effectively communicate with the school district community.
• Ability to meet attendance standards to perform the essential functions of the job.
• Ability to maintain a generally positive attitude.

Functions and Responsibilities:

Universal USD 248 Classified Standards:

• Support the philosophy and mission of USD 248 and the value of education.
• Comply with the privacy rights of students.

• Safeguard confidential and/or sensitive information.
• Communicate pleasantly and effectively with all the members of the school district and community.
• Provide excellence in customer service both internally and externally.
• Maintain a clean and organized workspace to insure a safe and efficient working environment.
• Ensure that all activities conform to district, state, and federal guidelines.
• React to change positively and productively.
• Keep abreast of new information, innovative ideas and techniques.
• Adhere to all district health and safety policies, including all precautions of the Bloodborne Pathogens Exposure Control Plan.

Specific Functions and Responsibilities:

• Responsible for food preparation duties as assigned, which may include: Breakfast, Lunch, Snacks and Special Meals.
• Assists in serving line set-up, meal service, and line break-down as assigned.
• Responsible for handling storage of supplies when received and reports supply needs and problems to the Kitchen Manager.
• Assists in the clean-up of all work areas in cooking, serving, and dishwashing areas.
• Responsible for proper preparation and service of food items to students and adults.
• Responsible for proper operation of equipment to insure individual safety and proper use to avoid damage to equipment and reports any problems with the equipment to the Kitchen Manager.
• Responsible for proper handling of food items to maintain quality and safety.
• Responsible for reporting absences as soon as feasible to Kitchen Manager.
• Assists Kitchen Manager as time and need dictates to insure that nutrition services goals and standards are maintained.
• Responsible for keeping of accurate time sheets and reports absences as soon as is feasibly possible to the Kitchen Manager.
• Responsible for maintaining and developing his/her job skills, by taking advantage of training programs on a regular basis.
• Responsible for attending all monthly In-Service meetings with the Nutrition Services Director as often as once per month.
• Responsible for making mealtime as pleasant for students and staff.
• Takes the initiative to do whatever needs to be done to insure the efficient operation of the kitchen with limited supervision.
• Responsible to learn all jobs and duties within the kitchen and willing to cover for others as needed.
• Performs other duties as assigned by supervisor.

Physical Requirements/Environmental Conditions:

• Physical stamina to work full shift, requires standing and walking.
• Heavy lifting and carrying up to 50 lbs.
• Capacity to perform duties in work areas that are both hot and/or cold.
• Ability to work with presence of noise and in situations that are rushed and stressful in order to meet required timelines.