Food Service Subsitute (Part Time)

JOB SUMMARY:

This is a general food service work position involving the preparation, presentation and serving of food. Maintains sanitation standards in the preparation, storage, serving and dining areas.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Additional duties may be assigned.

• Prepares basic food items according to daily production record.
• Ensures proper food preparation by utilizing approved food recipes in following prescribed production methods and standards.
• Ensure standard portion control and maintain proper serving temperatures (hot food hot, cold food, cold).
• Follows procedures for the proper set up and break down of cafeteria service lines.
• Represents department and district in a courteous, efficient, and friendly manner in all customer/employee interactions.
• Follows principles of sanitation and safety in handling food and equipment.
• Maintains work areas, equipment, and dining facilities in a clean and presentable manner.
• Serves customers food and beverages quickly in proper portion with a courteous manner.
• Ability to interact with customers in order to ensure customer satisfaction.
• Ability to interact with CO-workers in order to assure compliance with department standards and maintain inventory and cash control procedures.
• Ability to reach, bend, stoop, lift, wipe, push, and pull.
• Must have ability to observe in order to ensure proper food presentation and standard portion control.
• Must have sufficient mobility to perform assigned tasks within production and service time frames established by Director of Food Service.
• Must meet State and Local health requirements for food handlers.
• Ability to lift and carry items weighing up to 50 pounds occasionally and 10 – 30 pounds regularly.
• Must be able to operate equipment for production and service.
• Receives, maintains, and stores product inventory in a sanitary and orderly fashion.
• Removal of trash and maintaining clean floors in kitchen and dining area.
• Frequent immersion of hands in water.
• Maintains proper usage and storage of chemicals.
• Operate and maintain equipment according to sanitary standards.
• Care and cleanliness of kitchens, bakery, equipment, pot washing areas, walk-ins, storage areas, and wash rooms.
• Replenish condiments, beverages, and general supplies while maintain cleanliness of area.
• Ability to perform arithmetic operations involving all United States monetary units (add, subtract, multiply, and divide).
• Identify meal components for a reimbursable meal.

EQUIPMENT USED IN PERFORMANCE OF RESPONSIBILITIES:

• Mop, wash cloths, bucket and broom
• Pot and pan sink
• Dish racks, food carts
• Steam kettles
• Stove, ovens, and microwave ovens
• Slices, Buffalo chopper, food processor, hand and stand mixers
• Coffee brewers and urns
• Jet spray beverage machines
• Steamables and food stands
• Fryer
• Scales
• Holding cabinets
• Kitchen utensils and small equipment
• Pens/pencils

EDCUCATION AND/OR EXPERIENCE:

• Volume feeding or Food Service experience preferred.

OTHER SKILLS AND ABILITIES:

• Free from communicable disease.
• Able to follow oral and written directions.
• Able to work without direct supervision.
• Able to perform all assigned responsibilities within a time frame.

JOB REQUIREMENTS UPON HIRE:

• Must get first dose of Hep A immunization series. *If you have a record showing you have received the Hep A immunization(s), this will need to be provided.
• Complete ServSafe Food Handling Traning and pass the exam. *If you have completed the training and received your certificate, this will need to be provided.