Substitute Food Service Server

Substitute Food Service Server

Hours: 11:00am – 2:00pm student contact days (3 hours/day)
Compensation: $17.40/hour

Reports to: Cafeteria Lead/Farm to School Coordinator

Essential Duties:

• Reports any problem or accident occurring in the kitchen or cafeteria premises immediately

• Knowledge and understanding of the Offer VS Serve program, NSLP and NSB program

• Assumes responsibility for the security of food and supplies. Checks food shipments in to the school, signing and verifying invoices for each order

• Participates in the daily cleaning of kitchen, serving line, storage and dining areas, all kitchen equipment and the washing and sterilizing of all dishes, silverware and utensils. Maintains the highest standards of the safety and cleanliness in the kitchen

• Understands the importance of correctly filling out production paperwork for the cafeteria lead

• Reports any problem or accident occurring in the kitchen or cafeteria premises immediately. 

• Follow all  sanitation procedures. 

• Responsible for checking that all equipment in the kitchen area is in safe, working condition, and notifies the proper authority when repairs or replacements are needed. 

• Work with SCPA staff to manage student lunch flow.

• Maintain cleanliness of lunchroom

• Maintains proper daily temperature logs as required by the county (milk cooler, a la carte cooler, walk in cooler and freezer) twice daily

• Training on cashier system (matching student ID number with photo, correctly entering the purchase, accountability for any parent or accounting questions).

• All other duties as assigned. Daily work rotation, serve, dish, cashier, a la carte rotation, food prep, receiving and putting away orders

• Bending, twisting, stretching, standing and repetitive motions for prolonged periods of time

  • ·   Frequent: bending and lifting of food trays, racks and sheet pans with weights of 2#-12#

  • ·   Frequent: lifting from the floor or below knees of milk crates that are 25# each

  • ·   Frequent: lifting condiment pumps (12#) when full and moving from cart to table

  • ·   Frequent: twisting and lifting dish racks with trays, dishes and silverware (8#-20#)

  • ·   Frequent: using table mop to wipe down tables – this requires core muscles (to push table mop along table tops) back, arms and shoulders. Emptying table mop buckets at end of day – lifting and dumping (8#-16#)

  •   Frequent: panning up food items for next day – lifting cases (10#-40#) from freezer to work station, leaning over table to pan up, lifting full sheet pans and putting on rack – which go from above shoulder height to below knees

  • ·   Frequent: picking up items off the ground that are spilled or dropped by students

  • ·   Frequent: standing at cashier station or server station for 2 ½ hours per day

  • ·   Frequent: help put orders away, lifting boxes (2#-30#) to put away in cooler/freezer/storage

  • ·   Occasional: Lifting 10#-40# cases from floor to put away

  • ·   Frequent: Wiping down of salad bar – leaning, bending at waist to reach in and wipe down salad bar enclosure. Lifting stainless steel hotel pans out of salad bar (2#-10#). Wiping down sides of salad bar, below waist level

• Ability to lift up to 40 pounds

Education, Experience and Skills Required:

• 10 hours of Nutrition, Food Safety and Sanitation classes (available online)

• Maintains USDA Professional Standards 12 hours annually

• Understand kitchen health and safety standards of conduct

• Strong communication skills

• Ability to work in noise and organized chaos and maintain flexibility, think outside the box

• CPR certification (recommended)

• CFPM preferred