General Labor Assistant

About the Employer

Overview

Job Title: Substitute General Worker - --- - Position: Substitute General Worker - Immediate Supervisor: Food Service Manager Primary Evaluator for the Following Positions: Food Service Manager - Qualifications: - High School Diploma or Equivalent - General Description: - Employees in this class perform a variety of repetitive tasks in connection with the preparation and service of food in school cafeterias for breakfast and/or lunch under the direction of the cook, manager, and Food Service Director. - Key Responsibilities: - Maintains Specialty Food Bars: - Such as but not limited to salad bar, deli bar, beverages, and snacks. - Serves/Cleans/Maintains Food: - From cafeteria line to students and staffs, assuring proper portioning and proper sanitation regulations. - Utilizes Standard Recipes: - To prepare food in accordance with health, safety, and sanitary procedures. - Processes Food Items: - Ensuring proper utilization and storage of food and supplies and maintaining the orderliness and cleanliness of kitchen equipment, supplies, and work areas. - Monitors Students: - And wipes down food service line as needed. - Maintains Clean Environment: - Including work area, storage area, and serving area. - Reports Poor Quality/Unsafe Items: - To manager. - Participates in Meetings/Trainings: - As instructed and/or required by federal regulations and district. - Interacts with Employees/Staff/Students/Parents: - In a positive manner. - Provides Necessary Paperwork: - To manager. - Runs POS (Point of Service Computer): - For breakfast or lunch services. - Maintains Cleanliness: - Clean, sweep, mop, kitchen, cooler, stock room every day. - Takes Out Trash/Recyclables: - To designated areas. - Stocks Away Supplies: - As needed. - Assists with Dishes/Clean Area: - As needed. - Adheres to Personal Attendance/Sanitation Practices/A attire Standards: - Set by district. - Other Tasks Assigned by Management:
• Washes, cuts, slices all food in preparation for cooks and/or service line.
• Helps cook/tray up food for baking.
• Prep-ports cold and room temperature food items for services.
• Set up the food service line making sure to utilize proper serving vessels and utensils.
• Supply sanitizer/cleaning buckets as regulated by health department