Applications are being accepted for part-time and substitute food service workers to work in our school cafeterias.

 

Summary

 

Employee in this class will be performing all work associated with serving food to the students in the schools.  An employee in this position will work under the immediate direction of the Food Service Manager.  Other duties and direction may be assigned by the Building Principal and/or the Coordinator of Food and Nutrition Services.

 

Essential Duties and Responsibilities include the following:  

 

• Ensures food quality and portion control of meals/snacks served.
• Assists with menu planning and product testing as requested.
• Provides on the job training in all facets of cafeteria operations for substitutes and new employees.
• Ensures food service operation is in compliance with sanitation, safety, and health requirements.
• Assumes responsibility for proper use and maintenance of food production equipment.
• Assists with food preparation and cashiering functions as directed.
• Reacts to change productively and performs other duties as assigned in a safe and pleasant manner.

 

III.       Qualifications

 

            To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The individual should expect change and should respond to it productively and efficiently. The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Education and/or Experience

At least a high school diploma or GED with at least four years experience in food services.  Preference will be given to those having experience with Somerset County Food and Nutrition Services.

 

Certificates, Licenses, Registrations

Must have sanitation certification (Safe-Serve) or must obtain within 6 months of hire.  

 

 Language Skills

Ability to read and interpret safe food handling practices and HACCP regulations.   Ability to understand reports such as inventory, production records, and accountability forms. 

 

Mathematical Skills

Thorough knowledge of addition and subtraction.  Must be knowledgeable of all units of measurement associated with food quantities.

 

Reasoning Ability

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. 

 

Technology Skills

Knowledge of an electronic cash register and previous computer use experience is preferred.  Pursues training and development opportunities to expand job knowledge.

 

Other Skills and Abilities

Must be able to get along with a variety of individuals including school staff and students.

 

Other Qualifications

Must be dependable.  Notifies the Food Service Manager when going to be absent or out of the Building. 

 

 Physical Demands

            The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  Reports potentially unsafe conditions; Uses equipment and materials properly.

 

            While performing the duties of this job, the employee is regularly required to talk or hear.  The employee is regularly required to stand for periods of time; walk and use hands to finger, handle, or feel.  The employee is occasionally required to sit and reach with hands and arms.  Must be able to climb on a step ladder or step stool. The employee must occasionally lift and /or move up to 50 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

 

Work Environment

            The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

 

            While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts.  The noise level in the work environment is usually moderate.  Must have ability to work in temperatures from 0 degrees when in the walk in freezer to 85 degrees in the cooking area.