Food Service Substitute 

Basic Functions:  To perform responsible food service work in a substitute capacity by coordinating the activities and operations of a snack bar facility, school site food program, food vending cart, or assisting a cook with cooking and baking tasks, and to assist in the preparation and serving of food. Employees in this classification receive general supervision from the assigned Food Service Supervisor within a framework of standard policies and established procedures. Employees in this classification may coordinate the work of student helpers. This job class is responsible for providing specialized technical skills and functions quite independently

 

Typical Duties (Responsibilities will include but are not limited to:

The substitute food service assistant is responsible for the following duties:

• Maintains and prepares records related to food program at kitchen facility or assigned school site
• Sets up lunch area organizing cold racks, hot racks and beverages and cleaning up area after use
• Arranges and sets up snack bar, serving area and lunch carts with appropriate food items, beverages and cash box
• Assists in preparing a wide variety of foods in small or large quantities
• Bakes or assists in baking large quantities of breads and pastry items
• Assists with preparing special foods requested at catering events
• Counts a variety of food items for snack bar/lunch carts and maintains accurate records of quantities received, sold, leftover,
• Operates and cleans a variety of kitchen/snack bar equipment including food warmers, ovens, slicers and mixers
• Sells meal/food tickets making appropriate change and maintaining accurate records related to free/reduced meal program tickets
• May sell food items from snack bar, vending cart or food line
• Performs related duties consistent with job description

 

 

Employment Standards:

• Knowledge of the basic principles and methods of quantity food preparation, serving and storage
• Knowledge of proper sanitation and safety procedures associated with institutional food service functions
• Knowledge of the safe use and operation of food preparation and serving equipment and related utensils
• Ability to understand and follow both oral and written instructions
• Ability to perform routine mathematical calculations accurately
• Ability to make change accurately
• Ability to safely and effectively operate food preparation and serving equipment and machines
• Ability to prepare, serve and package food items as assigned
• Ability to maintain accurate records
• Ability to meet the physical requirements necessary to safely and effectively perform assigned duties
• Ability to direct the work of student helpers and assigned personnel
• Ability to establish and maintain effective work relationships with those contacted in the performance of required duties

 

Minimum Qualifications:

• Skill to read and write at a sufficient level to perform required duties successfully
• Skill to maintain simple records and prepare routine reports
• Skill to perform basic mathematical computations accurately
• Skill to operate and maintain assigned food service equipment and appliances in a safe and sanitary manner

 

 

STATEMENT OF NON-DISCRIMINATION:  The District does not discriminate against any persons on the basis of gender race, color, religion, national origin, ethnic group, actual or perceived sexual orientation, marital or parental status, physical or mental disability.