Child Nutrition Substitute
Under the direction of the Manager of Food Service and guidance of the Cook Manager, Child Nutrition Substitute performs a variety of duties and tasks involved in the preparation, set-up, serving and operation of food/serving lines. The Child Nutrition Substitute assists in cleaning, sanitizing, storing and maintaining cafeteria areas.
· Requires high school diploma or GED.
Position begins ASAP.
Hours may vary each day
Hourly Rate: $10.00
Questions regarding this position should be directed to Rynetta Renford, Manager of Food Service, 763-528-4474 or email@example.com.
Interested applicants should apply online at www.colheights.k12.mn.us
Interviews will be scheduled at the request of the School District.
General Definition of Work
Performs intermediate semiskilled work preparing, cooking and serving food in accordance with the menu, cleaning and maintaining kitchen and lunchroom, and related work as apparent or assigned. Work is performed under the moderate supervision of the Cook Manager.
To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable an individual with disabilities to perform the essential functions.
Prepares and serves breads, vegetables, fruits, deserts, salads and other foods; prepares one specific food preparation area and rotates through full range of food services.
Works on serving line; prepares meals, snacks and beverages.
Sets up serving line; sets out eating utensils, napkins, condiments, etc.
Washes pots, pans, kettles and other cooking utensils; cleans and sanitizes work surfaces, eating and food preparation area; sweeps and mops eating area and kitchen.
Operates dishwasher and other food service and mechanical equipment.
Keeps inventory of materials and supplies; completes food production records.
Receives and stocks food supplies, maintains sanitary conditions.
Serves as cashier; counts money received.
Knowledge, Skills and Abilities
General knowledge of materials and methods used in preparing, serving and storing food and food supplies and sanitizing food preparation equipment on a large scale; general knowledge of the use or care of food preparation equipment; general knowledge of USDA rules and regulations; general skill using a computer and applicable hardware and software; general skill using standardized and specialized kitchen utensils and equipment; ability to make arithmetic computations using whole numbers, fractions and decimals; ability to work while standing and under high temperature conditions; ability to establish and maintain effective working relationships with associates.
Education and Experience
High school diploma or GED and moderate experience working in a high capacity food preparation environment, or equivalent combination of education and experience.
This work requires the regular exertion of up to 10 pounds of force and occasional exertion of up to 25 pounds of force; work regularly requires standing, using hands to finger, handle or feel and lifting and frequently walking, speaking or hearing, reaching with hands and arms, tasting or smelling, pushing or pulling and repetitive motions; work has standard vision requirements; vocal communication is required for expressing or exchanging ideas by means of the spoken word and conveying detailed or important instructions to others accurately, loudly or quickly; hearing is required to perceive information at normal spoken word levels and to receive detailed information through oral communications and/or to make fine distinctions in sound; work requires preparing and analyzing written or computer data, visual inspection involving small defects and/or small parts, using measuring devices, operating machines and observing general surroundings and activities; work occasionally requires wet, humid conditions (non-weather), working near moving mechanical parts, exposure to fumes or airborne particles, exposure to toxic or caustic chemicals, exposure to extreme cold (non-weather), exposure to extreme heat (non-weather), exposure to bloodborne pathogens and may be required to wear specialized personal protective equipment and exposure to bodily fluids; work is generally in a loud noise location (e.g. grounds maintenance, heavy traffic).
Level 1 Food Service Safety and Sanitation certification within three (3) years.
Membership in the Minnesota School Nutrition Association is preferred.
Experience working in a multi cultural setting and with diverse groups of people preferred.
Alternatives to the qualifications as the Superintendent may find appropriate and acceptable will also be considered.
Last Revised: 9/14/2010