Child Nutrition Substitute

Key Responsibilities: Food Preparation and Service: Assisting in preparing and serving meals, assembling ingredients, heating, packaging, and serving food items. Sanitation and Safety: Maintaining a clean and sanitary kitchen environment, operating dishwashers, and cleaning serving areas. Inventory and Storage: Stocking supplies, rotating inventory, and assisting with the storage of food and : In some roles, substitutes may handle food and ticket sales, process payments, and balance cash drawers. Equipment Operation: Operating kitchen equipment safely and efficiently, including dishwashers, slicers, and ovens.

Other Duties: Performing additional tasks as assigned by the supervisor, which may include participating in promotional activities or special events.

Education: A high school diploma or equivalent is generally required.

Experience: Prior experience in food service is preferred.

Skills: Ability to follow instructions, operate kitchen equipment, and maintain a clean work environment are essential.

Physical Requirements: Substitutes may be required to stand for extended periods, lift moderate to heavy items, and perform tasks involving bending, stooping, and reaching.