WELDON CITY SCHOOLS CHILD NUTRITION SUBSTITUTE Reports to: Child Nutrition Manager Responsibilities (this is not an all-inclusive list):FoodService, Cleaning, and Cashier
- Attends meetings, in-service training, etc. for the purpose of gaining information required to perform job functions.
- Performs other related duties as assigned for the purpose of ensuring an efficient, safe, and sanitary work environment.
- Working with immediate supervision; providing information and/or advising others; and operating within a defined budget. There is a continual opportunity to impact the organization's services.
- Follows planned menus with occasional substitutions as allowed.
- Applies prescribed quality standards and quantity controls.
Purchasing, Storage, and Inventor
- Advises supervisor concerning improper quality/condition of items received.
Equipment and Facility Management
- Requests repairs and replacement of equipment as needed to the Manager.
- Maintains a constant check of conditions of sanitation and safety and makes needed corrections to the Manager.
Personnel Management and Supervision
- Maintains time sheets and leave records to the manager.
- Receives on-the-job training in equipment use and care, food production and presentation, sanitation, storage, and record keeping.
Working Environment:
- The usual and customary methods of performing the job's function require the following physical demands; significant lifting, carrying, pushing, and/or pulling; significant stooping, kneeling, generally the job requires 5% sitting, 45% walking, and 50% standing.
KNOWLEDGE, Skills and ABILITIES:
- Considerable knowledge of food preparation and standards of sanitation and safety.
- Working knowledge of basic arithmetic.
- Skill in the use of food preparation equipment.
- Ability to coordinate various activities in the preparation and serving process.
- Ability to inventory and record information accurately.
- Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others.
- Ability to establish and maintain positive working relationships.
Requirements: Two years' experience in commercial or institutional food service, preferably in a school setting, or an equivalent combination of education and experience.