WELDON CITY SCHOOLS

CHILD NUTRITION SUBSTITUTE

Reports to:  Child Nutrition Manager 

Responsibilities (this is not an all-inclusive list):

Food Service, Cleaning, and Cashier

• Attends meetings, in-service training, etc. for the purpose of gaining information required to perform job functions.

• Performs other related duties as assigned for the purpose of ensuring an efficient, safe, and sanitary work environment.

• Working with immediate supervision; providing information and/or advising others; and operating within a defined budget.  There is a continual opportunity to impact the organization’s services.

• Follows planned menus with occasional substitutions as allowed.

• Applies prescribed quality standards and quantity controls.

Purchasing, Storage, and Inventor

• Advises supervisor concerning improper quality/condition of items received.

Equipment and Facility Management

• Requests repairs and replacement of equipment as needed to the Manager.
• Maintains a constant check of conditions of sanitation and safety and makes needed corrections to the Manager.

Personnel Management and Supervision

• Maintains time sheets and leave records to the manager.
• Receives on-the-job training in equipment use and care, food production and presentation, sanitation, storage, and record keeping.

Working Environment:

• The usual and customary methods of performing the job’s function require the following physical demands; significant lifting, carrying, pushing, and/or pulling; significant stooping, kneeling, generally the job requires 5% sitting, 45% walking, and 50% standing.                                         

KNOWLEDGE, Skills and ABILITIES:

• Considerable knowledge of food preparation and standards of sanitation and safety.
• Working knowledge of basic arithmetic.
• Skill in the use of food preparation equipment.
• Ability to coordinate various activities in the preparation and serving process.
• Ability to inventory and record information accurately.
• Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others.
• Ability to establish and maintain positive working relationships.

Requirements:  Two years’ experience in commercial or institutional food service, preferably in a school setting, or an equivalent combination of education and experience.