Substitute Cafeteria Worker (Various vacancies)

NATURE OF WORK

Work includes all areas of food preparation, service and cleaning of equipment and utensils involved. May include the operation of such equipment as food chopper, juices, grater, mixer, coffee urn, dish machine, and cash register. Assists cook lead person, serves during lunch period, cleans dining tables, chairs and related areas. Work may include the handling and counting of money and the keeping of records. Work may be performed independently but under the direct supervision of the cook lead person or manager. Work hours may range from 6:00 a.m. to 2:00 p.m. You may be called for one day or several days depending on the needs of the department.

ILLUSTRATIVE EXAMPLES OF WORK

• Works in conjunction with other members of the Cafeteria staff to prepare and serve breakfast, lunch and snacks in a manner consistent with governing Federal, State and Local guidelines;
• Cleans dining tables, chairs and related areas;
• Engages in cashier service, meal claims, production and inventory records as directed;
• Scrapes and racks dishes and disposes on waste;
• Operates dish machine or similar cleaning apparatus;
• Washes pots, pans and related serving equipment and instruments;
• Performs routine care of equipment;
• Stocks and rotates inventory and coolers consistent with meal service and storage requirements;
• Utilizes the Point of Sale computer system and related record keeping systems in order to properly claim all meals served;
• Completes and/or assists in the completion of production records, temperature records, inventory and supplies records and reports as directed;
• Taking of temperatures and following HACCP guidelines.

REQUIREMENTS OF WORK

• Must be able to read and write.
• No previous experience is required.
• Able to stand and walk short distances throughout working hours.
• Must possess good health and present a neat appearance.
• Must be pleasant and cheerful in dealing with students.
• Must be cooperative and able to work well with others.

NESCESSARY SPECIAL REQUIREMENTS

• Possessing a Qualified Food Operator’s (QFO) Certification is preferred, but not necessary for employment.

WORKING CONDITIONS

• Physiological Factors: 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. Incumbents in this class may be required to lift moderate to heavy weights and may be exposed to risk of injury from equipment and utensils used in an industrial kitchen.
• Specific vision abilities required by this job include color vision, depth perception and ability to adjust focus.
• Ability to read basic operating instructions and write reports.
• While performing the duties of this Job, the employee is regularly required to use hands and arms to operate tools and equipment; push, pull and grasp objects; talk and hear.
• Ability to establish and maintain effective working relationships with others.
• Ability to perform multiple tasks simultaneously.