Food Service Substitutes

About the Employer

Overview

Job Title: Substitute Food Service Workers - Summary - An employee in this class will be performing all work associated with serving food to the students in the schools. - An employee in this position will work under the immediate direction of the food service manager. - Other duties and direction may be assigned by the building principal and/or the coordinator of food and nutrition services. - Essential Duties and Responsibilities - - Ensures food quality and portion control of meals/snacks served. - - Assists with menu planning and product testing as requested. - - Provides on the job training in all facets of cafeteria operations for substitutes and new employees. - - Ensures food service operation is in compliance with sanitation, safety, and health requirements. - - Assumes responsibility for proper use and maintenance of food production equipment. - - Assists with food preparation and cashiering functions as directed. - - Reacts to change productively and performs other duties as assigned in a safe and pleasant manner. - Qualifications - To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. - The individual should expect change and should respond to it productively and efficiently. - The requirements listed below are representative of the knowledge, skill, and/or ability required. - Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - Education and/or Experience - At least a high school diploma or GED with at least four years experience in food services. - Preference will be given to those having experience with Somerset County Food and Nutrition Services. - Certificates, Licenses, Registrations - Must have sanitation certification (Safe-Serve) or must obtain within 6 months of hire. - Language Skills - Ability to read and interpret Safe Food Handling Practices and HACCP regulations. - Ability to understand reports such as inventory, production records, and accountability forms. - Mathematical Skills - Thorough knowledge of addition and subtraction. - Must be knowledgeable of all units of measurement associated with food quantities. - Reasoning Ability - Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. - Technology Skills - Knowledge of an electronic cash register and previous computer use experience is preferred. - Pursues training and development opportunities to expand job knowledge. - Other Skills and Abilities - Must be able to get along with a variety of individuals including school staff and students. - Physical Demands - The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. - Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - Reports potentially unsafe conditions; - Uses equipment and materials properly. - While performing the duties of this job, the employee is regularly required to talk or hear. - The employee is regularly required to stand for periods of time; walk and use hands to finger, handle, or feel. - The employee is occasionally required to sit and reach with hands and arms. - Must be able to climb on a step ladder or step stool. - The employee must occasionally lift and/or move up to 50 pounds. - Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. - Work Environment - The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. - Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts. - The noise level in the work environment is usually moderate. - Must have ability to work in temperatures from 0 degrees when in the walk-in freezer to 85 degrees in the cooking area.