Food Service Substitute

About the position

The primary purpose of this position is to prepare and serve appropriate quantities of food to meet menu requirements while maintaining high standards of quality in food production, sanitation, and safety practices.

Responsibilities

• Prepare quality food according to planned menu of tested, uniform recipes.
• Serve food according to meal schedules, departmental policies, and procedures.
• Practice and promote portion control and proper use of leftovers.
• Supervise storage and handling of food items and supplies. Maintain a clean and organized storage area.
• Operate tools and equipment according to prescribed safety standards.
• Follow established procedures to meet high standards of cleanliness, health, and safety.
• Keep garbage collection containers and areas neat and sanitary.
• Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
• Maintain personal appearance and hygiene.
• Handle and record cashier functions accurately.
• Help record food requisitions and order necessary supplies.
• Maintain daily food preparation records.
• Promote teamwork and interaction with fellow staff members.
• Other duties as assigned by the Cafeteria Manager.

Requirements

• Ability to understand food preparation and safety instructions.
• Working knowledge of kitchen equipment and food production procedures.
• Ability to operate large and small kitchen equipment and tools.
• Ability to perform basic arithmetic operations.
• Ability to work 6 hour shifts.