Substitute Cafeteria Aide

• High School education or equivalent.

• Certificate of good health signed by a licensed physician.

• Previous experience as an institutional cook preferred.

• Demonstrated aptitude for the successful performance of the work to be performed.

• Such other health factors as may be required by the local or State Board of Health or the State Department of Food Service.

• Residence in the taxing district of Alliance City Schools is preferred.

• Such alternatives to the above qualifications as the Board of Education may find appropriate and acceptable.

• Ability to communicate ideas and directives clearly and effectively both orally and in writing

• Ability to estimate the amount of food needed for one day’s menu

• Ability to read, write and comprehend simple instructions, short correspondence, and memos

• Ability to resolve routine problems

• Be dependable, punctual and show continued initiative

• Maintain good personal hygiene

• Ability to read, understand and carry out verbal and written instructions, written warnings, and labels

• Ability to work effectively with others and maintain a positive work environment

• Ability to work quickly and efficiently during meal periods

• Effective, active listening skills

• Experience cooking in large quantities

• Experience in preparing school lunches

• Knowledge of various cooking procedures

• Organizational and problem solving skills

• Ability to work independently

• Demonstrates knowledge of National School Lunch, National School Breakfast and Summer Food Service Programs

• Determines daily lunches and breakfast needed to order and or pack according to the menu

• Verifies lunches packed and/or received at the satellites and report any dicrepencies immediately to the Food Service Supervisor or Designee

• Receive food and supply shipments/deliveries for accuracy, temperature and wholesomeness, maintaining the proper forms. Report any discrepencies immediately to the Food Service Supervisor or Designee

• Account for and properly store all meals and foods unsold, maintaining the appropriate forms.

• Assists in the development of food quality times and temperatures for new products

• Maintains and properly uses all equipment, reporting any problems to the Food Service Supervisor or Designee immediately

• Prepares and/or packages satellite foods according to standardized recipes and/or predetermined standards of quality, appearance, texture, temperature, taste and food safety in a quiet, quick and efficient manner within established time periods.

• Ensure proper food safety is in place when handling foods that contain allergens such as gluten, nuts, etc.

• Follow the school district menu and report/order foods and supplies needed to the Food Service Supervisor or Designee by assigned date

• Adheres to established guidelines for portion control by age group

• When requested will set-up packaging line according to the proper food and containers designated for the menu items for the day

• Maintains the highest standards of food safety and sanitation at all times

• Stores all food and paper products in the proper manner according to the USDA, State, Local and Administrative Guidelines

• Maintains records of foods packaged, temperatures, allergens, etc per USDA, State, Local and Administrative Guidelines

• Responsible for food preparation duties as assigned by the Food Service Supervisor or Designee

• Schedule and plan in advance foods that need to be pulled to defrost according to food safety standards

• Serve food to students, staff and parents in a pleasant manor while adhering to food safety, quality, and presentation standards

• Responsible for ensuring students take a complete, reimbursable meal when applicable or charge a la carte pricing accordingly

• Accurately operate cash register during meal periods charging the proper amounts for all items being sold following standardized operating and closing procedures

• Accurately prepares bank deposit as directed

• Generate reports as assigned by Food Service Supervisor or designee

• Restocks service areas with food, drinks and supplies as needed before, during and after meal periods

• Report the inferior quality of food or faulty equipment to the Food Service Supervisor or Designee immediately

• Responsible for maintaining accurate production records in accordance with USDA, State, Local and administrative guidelines

• Compile daily milk counts by meal periods and flavors

• Maintain up-to-date ingredient and nutrition labels in designated binder

• Maintain proper food safety and temperature logs according to the USDA, State, Local and Administraitve Guidelines

• Maintain an orderly, safe and clean work area at all times

• Straighten, rotate and put away stock in storage areas according to food safety standards

• Responsible for and/or assist in the checking in of all deliveries against invoices for accuracy, quality and temperature; bring items that do not meet standards to the attention of the Food Service Supervisor or Designee immediately for potential rejection of product

• Responsible for the scraping and cleaning of trays, utensils, pots, pans, etc by using the dish washer or 3-compartment sink

• Responsible for the daily cleaning and sanitizing of all kitchen equipment, service areas, storage areas and sanitation areas

• Responsible for and/or assist with regular inventories of food, materials and equipment

• Attend meetings and in-services as required including OSHA/HACCP and Civil Rights training

• Ensure the safety of the students and report any confrontations, complications or conflicts immediately

• Follow all district policies and procedures as defined in the employee handbook and negotiated agreement

• Interacts in a positive manner with staff, students and parents

• Maintain respect at all times for confidential information, e.g., free and reduced lunch students

• Screen and approve free and reduced price lunch applications in accordance with all Federal, State and Administrative Guidelines and requirements

• Make contacts with the public with tact and diplomacy

• Promote good public relations by personal appearance, attitude and conversation

• Access and respond to e-mails on a daily basis

• Adhere to rigid sanitary standards in work and attire as required by the USDA, State and Local Health Departments and Administrative Guidelines

• Respond to routine questions and requests in an appropriate manner

• Serve as a role model for students in how to conduct themselves as citizens and as responsible, intelligent human beings

• Perform routine housekeeping duties such as sweeping, mopping, cleanup of serving counters, laundry, etc.

• Perform other duties as assigned by the Food Service Supervisor or Designee

• Telephone

• Computer

• Calculator

• Working knowledge of all kitchen equipment including slicers, mixers, choppers, combi-ovens

• Copy machine

• Current software e.g., QSP and SDMS, Excel, Word, Google, email

• Occasional interaction among unruly children

• Frequent repetitive hand motion, e.g., cutting and grinding

• Frequent excessive standing during assigned workday

• Frequent requirement to sit, stand, walk, talk, hear, see (ability to see color), read, speak, reach, stretch with hands and arms, crouch, climb, kneel, and stoop

• Frequent requirement to lift, carry, push, and pull various items up to a maximum of 70 pounds and 300 pounds (on wheels)

• Occasional exposure to fumes, airborne particles or dangerous chemicals

• Occasional operation of a vehicle under inclement weather conditions to accept deliveries and/or transfer food/supplies to other buildings

• Occasional requirement to travel, e.g., to meetings or to deliver food and supplies

• Occasional evening/weekend/summer work

• Occasional requirement to work overtime

• Occasional exposure to extreme heat and cold, e.g., ovens, walk-in freezer

Alliance City School District