Nutrition Services Worker Substitute

Qualifications: High School Diploma, Food Handler Certification Term Of Employment: Nine Months (Part-Time) when students are in session

Reports to: Director of Food Services

Job Responsibilities: Be able to work quickly and concisely under pressure Understand what is inclusive of a reimbursable meal Ensure storage of food in a proper and sanitary manner Organize and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment at the regularly scheduled intervals Ensure food items and supplies are checked in as they arrive Ensure daily cleaning and sterilization of all dishes, silverware, and cooking utensils Promote good public relations Attend in-service meetings as scheduled by the Food Service Director Adhere to all HACCP regulations for sanitation, food handling, and storage Adhere to the uniform policy Communicate with the Kitchen Manager daily to understand and properly serve menu for the day Serve food at proper portions as requested Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, steam kettles, and all other cooking and serving equipment May wash, peel, cut, and shred vegetables and fruits to prepare them for use Other related duties as assigned Must Be Able ToSkillfully use hand tools or machines needed for your work Read instructions for items to be made Use math to calculate change Work with client(s) with tact and diplomacy Perform work that is routine and organized

Physical Demands: Lifting twenty (20) pounds unassisted and more with assistance; frequent lifting and/or carrying of objects weighing up to twenty (20) pounds Reaching, handling, seeing, standing, walking Inside Job (defined as spending approximately 75% or more of the time inside)Temperature changes: variations in temperature, which are sufficiently marked and abrupt to cause noticeable bodily reactions.