Child Nutrition Substitute

Job Title: Child Nutrition Substitute

Reports to: Cafeteria Manager

Dept./School: Child Nutrition Department

Wage/Hour Status: Nonexempt

Pay Grade: $15.00 an hour

Primary Purpose:

Substitute at any one of the eight school cafeterias in Southside ISD during the absence of the Production Specialist under the supervision of the Cafeteria Manager or designated representative.

Qualifications:

Education/Certification:

High school diploma or equivalent.

Special Knowledge/Skills:

Training will be provided on the job as an on-going endeavor without regard to length of service or skills.

Experience:

None required.

Major Responsibilities and Duties:

General

• Demonstrates thoroughness, reliability and a high degree of accuracy in performing work assignments.
• Works cooperatively with others and maintains a positive attitude in the work environment.
• Demonstrates initiative and good judgment in problem solving and decision making.
• Reports promptly and maintains good attendance.
• Uses time productively on the job.
• Follows district policies, rules and regulations
• Accepts supervisory direction
• Strives to improve job skills
• Demonstrates tact, courtesy and helpfulness in dealing with staff, students, parents, and visitors in the district.

Responsibilities and Duties:

• Prepare or assist with the preparation of menu items as outlined on the food production record or as instructed by the manager within a given time frame.
• Follow standardized recipes and be able to increase or decrease with accuracy.
• Set up service lines and serve customers with a reasonable degree of speed.
• Cashier without the aid of a cash register.
• Assist the manager in maintaining precise Food Production Records by consistently and accurately reporting any food prepared or discarded.
• Assist in the clean up process by putting food away, washing pots and pans, sweeping and mopping, carry out trash, put stock away.
• Demonstrate sound safety and sanitation practices.
• Present an image of professionalism by following department guidelines for personal hygiene and dress code.
• Recognize and complete tasks without being told.
• Demonstrate a positive attitude, flexibility, and be willing to perform any additional duties as assigned by the manager.

Supervisory Responsibilities:

None.

Equipment Used:

Use of large and small commercial kitchen equipment including: electric slicer, mixer, tilt skillet, steamer, deep-fat fryer, convection oven, and sharp/serrated cutting tools.