PRIMARY PURPOSE:
Responsible for managing an assigned kitchen in case of absence.

QUALIFICATIONS:

Effective interpersonal skills.
Oral and written communication skills.
Ability to understand food preparation and safety instructions.
Working knowledge of kitchen equipment and food production procedures.
Ability to operate large and small kitchen equipment and tools.
Ability to perform basic arithmetic operations.

MAJOR RESPONSIBILITIES:

Prepare quality food according to a planned menu of tested, uniform recipes.
Serve food according to meal schedules, departmental policies, and procedures.
Practice and promote portion control and proper use of leftovers.
Maintain a clean and organized storage area.
Operate tools and equipment according to prescribed safety standards.
Follow established procedures to meet high standards of cleanliness, health and safety.
Keep garbage collection containers and areas neat and sanitary.
Correct unsafe conditions in work area and report any conditions that are not correctable to the Food Service Manager.
Keep abreast of innovative practices.
Be adaptable and flexible in acceptance of changes in techniques and procedures.
Maintain a professional level of confidentiality regarding all district matters.
Uphold and adhere to safety rules.
Support the goals and objectives of the district and follow district policies.
Perform other duties as assigned

WORKING CONDITIONS:

Tools/Equipment Used: Personal computer and peripherals; standard instructional equipment
Posture: Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting
Motion: Frequent walking Lifting: Regular light lifting and carrying (less than 15 pounds); may lift and move text books and classroom equipment
Environment: May work or outside; regular exposure to noise
Mental Demands: Maintain emotional control under stress; work prolonged or irregular hours

Cafeteria Substitute/Food Service