Substitute

Nutri-Serve Food Management (Metz Culinary Management)•Brigantine, NJ

3d•$16 - $16•Onsite

About The Position

The Substitute Food Service Worker prepares and serves students attractive, nutritious meals in a friendly, efficient, and clean atmosphere, and maintains related paperwork accurately and completely. The role requires teamwork across food preparation, service, and cleanup. It is performed in an indoor kitchen and typically involves shifts of 2–4 hours, sometimes longer.

Requirements

Must pass the state-required background check and fingerprinting to work in New Jersey schools.
Excellent customer service skills and a positive approach.
Patience and the ability to maintain a caring attitude toward children.
Ability to follow oral and written instructions.
Ability to interact successfully with customers and Nutri-Serve employees.
Ability to stand for extended periods, twist, bend, and move freely, and lift up to 30 pounds.
Ability to stand for the entire shift, usually 2–4 hours and sometimes longer.

Nice To Haves

Previous food service experience is preferred but not required.
Knowledge of food preparation.

Responsibilities

Check with the Kitchen Manager for daily preparation assignments.
Assist with preparing daily menus and determining the amounts of food to prepare.
Set up the cafeteria, including napkins, serving utensils, student lunch trays, condiments, and daily snacks.
Help verify food shipments and sign invoices only after orders have been checked.
Serve meals using portion sizes specified on the production sheet and provide friendly customer service.
Work on a rotating basis in the kitchen and at the register as directed by the Food Service Director or Assistant Food Service Director.
Keep serving lines clean and replenished between lunch periods, check with the Kitchen Manager about storing leftovers, and clean and sanitize the work area at the end of each day.
Enter prepayments and daily sales, post the daily deposit, and back up the computer to the hard drive daily.
When applicable, maintain student records in the Point of Sale system, including adding or deleting students, updating status, printing cards, and distributing charge letters.
When applicable, prepare daily, weekly, and monthly Point of Sale reports as required by the Food Service Director and Assistant Food Service Director.
Help communicate with parents about student accounts by phone, letter, or in person.
Count, complete, and verify the daily deposit; wrap money as needed, place it in a bank bag, and take it to the designated bank night depository.
Assist the Kitchen Manager with inventory and ordering, complete order forms daily, and submit them promptly.
Assist with completing the daily production sheet.
Perform other duties as assigned.