Food Service Substitute Worker

PRIMARY PURPOSE

To effect the efficient operation of food service routines and practices

associated with a busy food service operation.

QUALIFICATIONS:

Minimum Education/Other Requirements

PROTECTIVE EQUIPMENT REQUIRED OR RECOMMEDED:

Sanitary gloves, protective gloves, non-skid shoes, safety glasses, hot pads,

arm protectors, nuisance masks, aprons, hair restraints.

Special Knowledge/Skills

Must be able to read and understand ingredient and chemical labels,

warnings, recipes and production information written in English.

Must be able to adjust quantity recipes (multiplication, division, fractions

and percentages) and measure for recipes.

Must be able to determine the effect of ambient conditions

(temperature, humidity, etc.) on final food product and adjust preparation

accordingly.

Must be able to handle a frequent change of task.

Physical/Mental Abilities

Must be able to make fellow employees aware of potential safety problems.

Must be able to work as a team member.

Must be able to communicate with students, parents, co-workers,

parents, school staff, and supervisors.

Occasional exertion of a heavy force of up to 50 pounds and/or frequent

exertion of a medium force of 21 to 40 pounds.

Work Conditions

Position will require incumbent:

To use repetitive hand motions

Frequently stand, walk and transport objects

Regular attendance is an essential function

TOOL, EQUIPMENT, AND DEVICES USED OR OPERATED:

Commercial food mixers; slicers; ranges; ovens; other gas, steam and

electrical food preparation equipment; food preparation and service utensils; and point-of-sale computers and cash registers.

Environmental Demands:

Exposure to cold and hot working conditions for periods up to 15 minutes

Exposure to hot working conditions for lengthy periods of time

Exposure to noise requiring workers to shout to be heard above the

ambient noise level

Exposure to chemical fumes, cooking odors and vapors

Minimum Experience

3 months successful experience in commercial/institutional food

preparation is helpful.