Food Service Assistant Substitute - Boerne Independent School District : Job Details

Job TitleFood Service Assistant SubstituteDepartmentChild NutritionReports ToFood Service ManagerPay GradeFS Substitute RateWorkdaysOn-call asneededMinimum Salary$12.00 per hourType of AssignmentNon-ExemptMid-Point SalaryN/AContract StatusAt-WillFundingThis position is locally funded.Position SummaryTo assist in all areas of the campus kitchen including food preparation and serving while maintaining all standards of safety and nutrition. Minimum Requirements

• Must obtain Food Handlers Certification from an (ANSI) American National Institute Standards accredited program. Non-refundable fee of approximately $10.00 paid by the candidate. Certifications not accredited by ANSI must be registered with the Texas Department of State Health Services.
• Candidate must have satisfactory outcome of fingerprinting background check. Non-refundable fee (approximately $50.00) paid by the employee.

Preferred Qualifications

• Ability to communicate effectively in both English and Spanish.

Knowledge, Skills, and Abilities

• Ability to read and follow recipes.
• Ability to understand food preparation and safety instructions.
• Working knowledge of kitchen equipment and food production principles and procedures.
• Have the manual skill necessary to perform food service work to include the ability to operate large and small kitchen equipment and tools.
• Ability to perform basic math calculations and have working knowledge of basic measurements for dry and liquid ingredients.
• Ability to communicate with and understand students regarding food allergies.
• Ability to communicate and understand verbal directions.
• Ability to read and understand written and verbal instructions.
• Ability to work with frequent interruptions and deadlines.
• Ability to work appropriately with others in close proximity.

Essential Functions/Key Responsibilities

• Interact with staff, students, faculty, visitors, and co-workers in a pleasant and professional manner.
• Portion foods into appropriate quantities per recipe or as instructed.
• Use techniques outlined in recipe or as instructed (chopping, dicing, mixing, slicing, etc.) to assist with food preparation.
• Wash pots, pans, and other items using dish machine or three (3) compartment sink.

• Place menu and a la carte foods on serving line and assemble the appropriate serving utensils.
• Monitor temperature of food and beverage prior to service and report unsafe temperatures to manager and take appropriate corrective actions.
• Serve food according to recipe portion or as instructed.
• Disassemble serving line and clean serving area.
• Discard or properly store left-over foods.
• Perform all tasks in accordance with HACCP guidelines.
• Remove garbage from trash receptacles and insert new bags.
• Report to work at scheduled time with proper uniform and appropriately groomed.
• Assist in unpacking boxes, stocking storeroom or coolers, pulling food items from storeroom and other inventory management duties as assigned.
• Perform cleaning tasks as assigned.
• Adhere to all school district and building rules and regulations.
• Utilize proper hand washing techniques.
• Participate in meetings, training sessions, and seminars as scheduled.
• Complete other tasks as assigned.

Working ConditionsTools/Equipment Used: Computer, computer software programs and peripherals, copier, fax, cash register, multi-line phone system and other equipment applicable to position. Large and small kitchen equipment and tools including but not limited to electric slicer, mixers, steamer, sharp cutting tools, ovens, dishwasher, utility cart and fire extinguisher.Physical/Motion/Posture: Physical ability to walk, stoop, stand, twist, and squat on a constant basis.Frequent sitting, standing, walking, climbing (stairs or ramps), balancing, twisting, bending/stooping, kneeling/squatting, pulling/pushing; reaching/overhead reaching, repetitive hand motions, hearing, speaking clearly, visual acuity and prolonged data input.Lifting: Intermittent lifting, carrying, and lowering a minimum of 51 pounds to 33 inches, work on slippery surfaces and work with hands in hot water.Environment: Frequent exposure to temperature extremes (hot and cold), humidity extremes, noise. Occasional exposure to biological hazards (communicable diseases, bacteria, insects, mold, fungi, etc. approved chemicals; work around moving objects or vehicles. May work prolonged or irregular hours and occasional traveling.Mental Demands: Work with frequent interruptions; work with frequent deadlines; maintain emotional control under stress.Supervisory ResponsibilitiesNone.