Job Title:                   Substitute Cafeteria Worker

Department:              Food Service/School Nutrition

Reports To:                Cafeteria Manager 

FLSA Status:               Non-exempt

SUMMARY   Performs semi-skilled work performing a variety of duties in the kitchen and service areas. Work is performed under the general supervision of the Cafeteria Manager.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.  Other duties may be assigned.

Provides lightly seasoned, nutritionally adequate, and varied diet for students.

Inspects equipment for cleanliness and functional operation.

Performs cooking duties with other workers.

Wears appropriate apparel while working

Uses and follows standardized recipes in preparation of all foods.

Serves all food according to instructions.

Cleans any area of kitchen according to sanitary regulations.

Stores all food properly.

Follows all safety instructions when using equipment.

Cooperates with other employees.

Performs other duties as assigned by the cafeteria manager.

SUPERVISORY RESPONSIBILITIES

QUALIFICATIONS   To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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   Less than high school education; or up to one  month related experience or training; or equivalent combination of education and experience.

LANGUAGE SKILLS   Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers.  Ability to print and speak simple sentences.

MATHEMATICAL SKILLS   Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's.  Ability to perform these operations using units of American money and weight measurement, volume, and distance.

REASONING ABILITY   Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS   Certificate from the Virginia health department permitting public food handling.

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.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; and taste or smell.  The employee frequently is required to walk; reach with hands and arms; and stoop, kneel, crouch, or crawl.  The employee is occasionally required to talk or hear.  The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds.  Specific vision abilities required by this job include close vision, color vision, peripheral vision, 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 frequently exposed to moving mechanical parts.  The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, and risk of electrical shock.  The noise level in the work environment is usually moderate.

TERMS OF EMPLOYMENT: Substitute

EVALUATION:  Performance on this job will be evaluated in accordance with school board policy and administrative regulations on evaluation of classified personnel.