Job Description

As a substitute food service worker, you will be responsible for supporting the daily operations of the food service department in a school. You will be expected to step in and fill in for regular food service staff when they are absent due to illness, vacation, or other reasons.

Your duties may include preparing and serving meals, cleaning and sanitizing kitchen and dining areas, stocking supplies, and assisting with meal planning and inventory management. You may also be asked to operate kitchen equipment, assist with meal service for special events, and adhere to food safety guidelines and regulations.

The ideal candidate for this position will have previous experience working in a food service environment, strong communication and organizational skills, and the ability to work effectively both independently and as part of a team. A flexible schedule and willingness to work on short notice are also important qualities for success in this role.

Reports To: Cafeteria Manager, Principal of School and/or Director of Child Nutrition

Qualifications:

• Graduation from an accredited high school or GED program, experience working in an institutional food

service setting, ability to interact successfully with co-workers, school age children, and the public or any

equivalent experience to provide the following knowledge, skill, and abilities:

• Knowledge of institutional cooking supplies and equipment and cooking procedures involving the

preparation of large quantities of food.

• Knowledge of commonly used food service cleaning supplies and equipment and acceptable standards of

cleanliness for food service facilities.

• Knowledge of the safety procedures involving the use of institutional cooking equipment and supplies.

• Some knowledge of USDA guidelines pertaining to the National School Lunch Program and School

Breakfast Program and meal pattern requirements.

• Some knowledge of the Hawkins County school Child Nutrition guidelines or the ability to acquire this

information in a short period of time.

• Some knowledge of food proportions necessary to feed differing numbers and ages of students.

• Skill in the operation of institutional cooking and cleaning equipment.

• Skill in the timing and preparation of meals for large quantities of people.

• Ability to perform the physically demanding aspects of institutional meal preparation including heaving

lifting (up to 50 lbs.), excessive standing and walking, and bending.

• Ability to follow directions and adapt to changes in work assignments to meet changing workload

demands.

• Ability to interact successfully with school administration and staff, students, and the public.

• Fingerprinting and clearance through TBI required, prior to hire.

• Clearance within Tennessee Sex Offender Registry, prior to hire.

• Clearance from physician to be reasonably fit for duty, prior to hire.

• Completing ServSafe Food Handler Training course, once hired.

• Completing annual training hours, as required by USDA regulations.

• Ability to perform simple math calculations – addition, subtraction, multiplication, division.

Purpose Statement:

Employees in this classification assist in providing meals and snacks for students attending Hawkins

County school facilities. The tasks associated with the job and number of hours worked per day vary depending on

the size and enrollment of the school, as well as the age of the students attending the school. Duties associated

with the job include, but are not limited to: the preparation and serving of meals; cleaning of the dining facilities,

kitchen equipment, utensils and serving trays; receiving and recording meal fees; and stocking supplies and food.

Some independent decision making is required to determine meal preparation activities and amount of food to be

prepared. The position requires considerable physical effort due to excessive walking, lifting, and bending and

incumbents are exposed to caustic cleaning chemicals and occasional temperature extremes. Work is reviewed

through observation of the quality of meals prepared, productivity on the job, and ability to interact with school

administration and staff, co-workers, and students.

Essential Duties & Responsibilities:

• Prepare fresh salads, cuts raw vegetables, and prepare fruit for meals.

• Prepare and serve a hot or cold breakfast for students as they arrive for school.

• Prepare meals and sets up the serving line to provide lunch for teachers and students according to

established schedules.

• Clean cooking equipment and utensils as necessary and upon completion of daily activities.

• Receive and store food supplies and other inventory upon delivery.

• Operate dish washing equipment to clean trays, silver ware, cups, and plates as students complete meals.

• Sweep and mop the kitchen and dining areas as needed and following each meal.

• Stock milk containers and replenish food on the serving line when necessary.

• Organize and clean freezers and coolers as required.

• Bake bread, rolls, deserts, and other baked items for meals.

• Clean tables and common areas in the dining facility.

• Empty the trash as necessary and upon completion of daily activities.

• Operate the Point of Sale computer and software to record student meal transactions.

• Cross-train to prepare end of meal service reports and perform proper cash handling and depositing

procedures.

• Recognize a reimbursable meal, per USDA regulations.

• Perform related duties as required.

Capacity and Ability Requirements:

The usual job demands requires the following physical requirements: some lifting, carrying, pushing,

pulling, some stooping, kneeling, and physical dexterity.

Terms of Employment:

Salary and benefits shall be paid consistent with the District’s approved compensation plan. Length of the

work year and hours of employment shall be those established by the District. Must attend scheduled in-service

meetings and be willing to perform duties and training assigned by manager or director.

Evaluation:

Performance of this job will be evaluated in accordance with provisions of the Board’s policy on

evaluation of personnel.

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