Position:                Substitute Cafeteria Aide - this position does NOT qualify for                                       Health Insurance Benefits

 

Currently:               Days and Hours as Needed

 

Reports to:             Director of Operations or designee

 

 

QUALIFICATIONS:
  1. High School education or equivalent.
  2. Certificate of good health signed by a licensed physician.
  3. Previous experience as an institutional cook preferred.
  4. Demonstrated aptitude for the successful performance of the work to be performed.
  5. Such other health factors as may be required by the local or State Board of Health or the State Department of Food Service.
  6. Residence in the taxing district of Alliance City Schools is preferred.
  7. Such alternatives to the above qualifications as the Board of Education may find appropriate and acceptable.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES: 
  1. Ability to communicate ideas and directives clearly and effectively both orally and in writing
  2. Ability to estimate the amount of food needed for one day’s menu
  3. Ability to read, write and comprehend simple instructions, short correspondence, and memos
  4. Ability to resolve routine problems
  5. Be dependable, punctual and show continued initiative
  6. Maintain good personal hygiene
  7. Ability to read, understand and carry out verbal and written instructions, written warnings, and labels
  8. Ability to work effectively with others and maintain a positive work environment
  9. Ability to work quickly and efficiently during meal periods
  10. Effective, active listening skills
  11. Experience cooking in large quantities
  12. Experience in preparing school lunches
  13. Knowledge of various cooking procedures
  14. Organizational and problem solving skills
  15. Ability to work independently
  16. Demonstrates knowledge of National School Lunch, National School Breakfast and Summer Food Service Programs

PERFORMANCE RESPONSIBILITIES & JOB FUNCTIONS:
  1. Determines daily lunches and breakfast needed to order and or pack according to the menu
  2. Verifies lunches packed and/or received at the satellites and report any dicrepencies immediately to the Food Service Supervisor or Designee
  3. 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
  4. Account for and properly store all meals and foods unsold, maintaining the appropriate forms.
  5. Assists in the development of food quality times and temperatures for new products
  6. Maintains and properly uses all equipment, reporting any problems to the Food Service Supervisor or Designee immediately
  7. 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.
  8. Ensure proper food safety is in place when handling foods that contain allergens such as gluten, nuts, etc.
  9. Follow the school district menu and report/order  foods and supplies needed to the Food Service Supervisor or Designee by assigned date
  10. Adheres to established guidelines for portion control by age group
  11. When requested will set-up packaging line according to the proper food and containers designated for the menu items for the day
  12. Maintains the highest standards of food safety and sanitation at all times
  13. Stores all food and paper products in the proper manner according to the USDA, State, Local and Administrative Guidelines
  14. Maintains records of foods packaged, temperatures, allergens, etc per USDA, State, Local and Administrative Guidelines
  15. Responsible for food preparation duties as assigned by the Food Service Supervisor or Designee
  16. Schedule and plan in advance foods that need to be pulled to defrost according to food safety standards
  17. Serve food to students, staff and parents in a pleasant manor while adhering to food safety, quality, and presentation standards
  18. Responsible for ensuring students take a complete, reimbursable meal when applicable or charge a la carte pricing accordingly
  19. Accurately operate cash register during meal periods charging the proper amounts for all items being sold following  standardized operating and closing procedures
  20. Accurately prepares bank deposit as directed
  21. Generate reports as assigned by Food Service Supervisor or designee
  22. Restocks service areas with food, drinks and supplies as needed before, during and after meal periods
  23. Report the inferior quality of food or faulty equipment to the Food Service Supervisor or Designee immediately
  24. Responsible for maintaining accurate production records in accordance with USDA, State, Local and administrative guidelines
  25. Compile daily milk counts by meal periods and flavors
  26. Maintain up-to-date ingredient and nutrition labels in designated binder
  27. Maintain proper food safety and temperature logs according to the USDA, State, Local and Administraitve Guidelines
  28. Maintain an orderly, safe and clean work area at all times
  29. Straighten, rotate and put away stock in storage areas according to food safety standards
  30. 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
  31. Responsible for the scraping and cleaning of trays, utensils, pots, pans, etc by using the dish washer or 3-compartment sink
  32. Responsible for the daily cleaning and sanitizing of all kitchen equipment, service areas, storage areas and sanitation areas
  33. Responsible for and/or assist with regular inventories of food, materials and equipment

OTHER DUTIES AND RESPONSIBILITIES:
  1. Attend meetings and in-services as required including OSHA/HACCP and Civil Rights training
  2. Ensure the safety of the students and report any confrontations, complications or conflicts immediately
  3. Follow all district policies and procedures as defined in the employee handbook and negotiated agreement
  4. Interacts in a positive manner with staff, students and parents
  5. Maintain respect at all times for confidential information, e.g., free and reduced lunch students
  6. Screen and approve free and reduced price lunch applications in accordance with all Federal, State and Administrative Guidelines and requirements
  7. Make contacts with the public with tact and diplomacy
  8. Promote good public relations by personal appearance, attitude and conversation
  9. Access and respond to e-mails on a daily basis
  10. Adhere to rigid sanitary standards in work and attire as required by the USDA, State and Local Health Departments and Administrative Guidelines
  11. Respond to routine questions and requests in an appropriate manner
  12. Serve as a role model for students in how to conduct themselves as citizens and as responsible, intelligent human beings
  13. Perform routine housekeeping duties such as sweeping, mopping, cleanup of serving counters, laundry, etc.
  14. Perform other duties as assigned by the Food Service Supervisor or Designee

EQUIPMENT & SOFTWARE OPERATIONS:
  • 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


ADDITIONAL WORKING CONDITIONS:           

  1. Occasional interaction among unruly children
  2. Frequent repetitive hand motion, e.g., cutting and grinding
  3. Frequent excessive standing during assigned workday
  4. 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
  5. Frequent requirement to lift, carry, push, and pull various items up to a maximum of 70 pounds and 300 pounds (on wheels)
  6. Occasional exposure to fumes, airborne particles or dangerous chemicals
  7. Occasional operation of a vehicle under inclement weather conditions to accept deliveries and/or transfer food/supplies to other buildings
  8. Occasional requirement to travel, e.g., to meetings or to deliver food and supplies
  9. Occasional evening/weekend/summer work
  10. Occasional requirement to work overtime
  11. Occasional exposure to extreme heat and cold, e.g., ovens, walk-in freezer