Job Title:
Cafeteria Worker (Substitute)
Department:
Child Nutrition Program / Food Services
Reports To:
Director of Child Nutrition Program
Approved By:
Superintendent
SUMMARY:
Support the District’s Child Nutrition Program by preparing and serving food, maintaining the kitchen, receiving payment for meals (if applicable), and/or delivering food throughout the district as needed in a safe and timely manner as required by TDA (Texas Department of Agriculture) and USDA (United States Department of Agriculture).
QUALIFICATIONS
EDUCATION:
- High school diploma or equivalent preferred.
CONTINUING EDUCATION / TRAINING:
- Annual TDA Required Hours provided by the Department.
EXPERIENCE
- No experience required; experience with food services and/or school nutrition programs preferred.
-
Minimum one year experience as a substitute kitchen assistant with food services and/or school nutrition programs preferred.
LICENSES, REGISTRATIONS or CERTIFICATIONS
- Driver’s License preferred
ESSENTIAL DUTIES AND RESPONSIBILITIES:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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. The frequency and percentage of time of duties may vary based on building or department assignment. Employees are employed by the District; therefore, employees will be assigned to any campus during the year as deemed necessary in the best interest of the Child Nutrition Program. The employee is responsible for their mode of transportation to report to assigned locations of which the District is not responsible for accidents nor expenses incurred.
Job Tasks Descriptions
% of Time
1. Prepares of all food and necessary non-food items necessary for serving according to planned menus, using approved school recipes and safe food handling procedures. Perform daily duties as assigned by manager or designee to assist in completing all daily cooking, baking, cleaning, and preparation and planning for future meals. When all items are served, employees must maintain, clean/sanitize, and care for kitchen equipment. Employee must foster a team environment by assisting coworkers with scheduled work demands. The daily cleaning and maintaining of a safe and sanitary kitchen. Proper receiving and labeling of food and non-food item delivered from vendor. Manager assigns daily duties to all employees as set forth in district’s daily rotation schedule to cross train all employees to cook, bake, clean, and prepare items as needed to provide nutritious meals in a safe and timely manner to our students and staff.
70%
2. Serve food to students, teachers, staff, and community in a safe, timely and courteous manner.
10%
3. Attend required department trainings required for Mandatory Continuing Education hours required by the Texas Department of Agriculture. Knowledge of the department’s SOP(Standard Operating Procedures) is required.
5%
4. Perform other duties as assigned by Director, Principal (or designee), Supervisor, Dietitian, Manager, or designated Cafeteria Associates if applicable.
15%
TECHNICAL SKILLS, KNOWLEDGE & ABILITIES:
-
Oral and written communication skills; English language skills preferred.
-
Basic math skills.
-
Customer service and public relations skills and professionalism.
-
Knowledge of nutrition services.
-
Knowledge of Child Nutrition and Health Department guidelines preferred.
-
Knowledge of New Meal Pattern. Portions, and required daily serving requirements as required by TDA &
-
Ability to maintain confidentiality in all aspects of the job.
-
Ability to manage multiple tasks with frequent interruptions, use time efficiently, demonstrate attention to detail, follow instructions and respond to management direction.
-
Ability to work with students with diverse backgrounds and abilities.
-
Ability to promote and follow Board of Education policies, Superintendent policies and building and department procedures.
-
Ability to recognize the importance of safety in the workplace, follow safety rules, practice safe work habits, utilize appropriate safety equipment and report unsafe conditions to the appropriate administrator.
MATERIALS AND EQUIPMENT OPERATING KNOWLEDGE:
- Operating knowledge of brazier, oven, vertical cutter mixer, pass-thru coolers/warmers, serving lines, slicer computer, and calculator preferred at hire; required within 1 month after hire.
SAFETY AND SANITATION
- 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 supervisor immediately.
-
Maintain personal appearance and hygiene.
OTHER
- Handle and record cashier functions accurately.
-
Promote teamwork and interaction with fellow staff members.
-
Exercise professional judgment in absences; be punctual to work, meetings, and appointments.
-
Perform other duties as assigned by immediate supervisor.
REPORTING RELATIONSHIPS & DIRECTION/GUIDANCE:
- Immediate Manager/Supervisor
PHYSICAL REQUIREMENTS & WORKING CONDITIONS:
The physical demands, work environment factors and mental functions described below 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.
-
Must conform to District policy regarding attendance and absences. Employee attendance must be adequate to perform the above listed essential functions.
PHYSICAL ACTIVITIES:
Amount of Time
None
Under 1/3
1/3 to 2/3
Over 2/3
Use hands to finger, handle or feet
X
Reach with hands and arms
X
Stoop, kneel, crouch, or crawl
X
WEIGHT and FORCE DEMANDS:
Amount of Time
None
Under 1/3
1/3 to 2/3
Over 2/3
MENTAL FUNCTIONS:
Amount of Time
None
Under 1/3
1/3 to 2/3
Over 2/3
WORK ENVIRONMENT:
Amount of Time
None
Under 1/3
1/3 to 2/3
Over 2/3
Wet or humid conditions (non-weather)
X
Work near moving mechanical parts
X
Work in high, precarious places
X
Fumes or airborne particles
X
Toxic or caustic chemicals
X
Outdoor weather conditions
X
Extreme cold (non-weather)
X
Extreme heat (non-weather)
X
Risk of electrical shock
X
No special vision requirements.
Close vision (clear vision at 20 inches or less)
X
Distance vision (clear vision at 20 feet or more)
Color vision (ability to identify and distinguish colors)
Ability to adjust focus
X
NOISE LEVEL:
Exposure Level
