Substitute Cafeteria Worker (Various vacancies)

Substitute Café Worker

Work includes all areas of food preparation, service and cleaning of equipment and utensils involved. May include the operation of such equipment as food chopper, juices, grater, mixer, coffee urn, dish machine, and cash register. Assists cook lead person, serves during lunch period, cleans dining tables, chairs and related areas. Work may include the handling and counting of money and the keeping of records. Work may be performed independently but under the direct supervision of the cook lead person or manager. Work hours may range from 6:00 a.m. to 2:00 p.m. You may be called for one day or several days depending on the needs of the department.

Illustrative examples of work include preparing and serving breakfast, lunch and snacks in a manner consistent with governing Federal, State and Local guidelines; cleaning dining tables, chairs and related areas; engaging in cashier service, meal claims, production and inventory records as directed; scraping and racking dishes and disposing on waste; operating dish machine or similar cleaning apparatus; washing pots, pans and related serving equipment and instruments; performing routine care of equipment; stocking and rotating inventory and coolers consistent with meal service and storage requirements; utilizing the Point of Sale computer system and related record keeping systems in order to properly claim all meals served; completing and/or assisting in the completion of production records, temperature records, inventory and supplies records and reports as directed; taking of temperatures and following HACCP guidelines.

Requirements of work include the ability to read and write. No previous experience is required. Ability to stand and walk short distances throughout working hours. Must possess good health and present a neat appearance. Must be pleasant and cheerful in dealing with students. Must be cooperative and able to work well with others. Possessing a Qualified Food Operator's (QFO) Certification is preferred, but not necessary for employment.

Working conditions include the need to lift moderate to heavy weights and may be exposed to risk of injury from equipment and utensils used in an industrial kitchen. Ability to read basic operating instructions and write reports. While performing the duties of this job, the employee is regularly required to use hands and arms to operate tools and equipment; push, pull and grasp objects; talk and hear. Specific vision abilities required by this job include color vision, depth perception and ability to adjust focus. Employees must be able to regularly lift and/or carry objects weighing 25 pounds and occasionally lift and/or carry objects weighing up to 50 pounds. Ability to establish and maintain effective working relationships with others. Ability to perform multiple tasks simultaneously. Reasonable accommodations may be made in order to perform the essential functions. Employees may be assigned other duties, in addition to or in lieu of those described above, and any duties are subject to change at any time.