LUNCHROOM SUBS
: Job Details :

DescriptionPosition: Sub School Nutrition AssistantReports to: Nutrition ManagerQualifications: Educational Level: High School Diploma or its equivalency.Certification/Licensing: Completion orpursuit of completion of O.N.E. classProficiency Skills: Written, oral communication, math skills adequate for following schedules, recipes and basic record keeping. Food production skills desirable.Personal Skills: Demonstrated ability to work as part of a team, assume responsibility and follow through on a variety of tasks.Physical Skills: Clean and well groomed, excellent health, ability to lift 50 lbs., work in high heat and humidity, stand up for six hours, sweep and mop. Essential Duties: 1. Maintains a pattern of prompt and regular attendance. 2. Demonstrates appropriate communication skills as applicable for the job. 3. Acts in a professional manner and maintains a professional attitude towards the public and colleagues and exhibits the fundamentals of good public/customer service. 4. Participates in appropriate training, workshops and staff development activities and applies what is learned to the job; accepts new challenges in a professional manner. 5. Shows initiative and assumes responsibility for all aspects of job responsibilities. 6. Performs routine duties and tasks with little or no direct supervision. 7. Limits personal business and phone calls to a minimum during work hours. 8. Treats all individuals, including students, coworkers, parents, and the public with dignity, respect, and courteousness. 9. Complies with school, system, state, and federal regulations and policies including the PSC Code of Ethics, as related to job requirements. 10. Maintains confidentiality of sensitive information and materials. 11. Maintains a professional appearance as appropriate for job responsibilities. 12. Exhibits time on task, a flexible, cooperative and hard-working attitude. 13. Takes direction and guidance from supervisors in a cooperative manner. 14. Prepares food according to recipe without making any changes except those by the manager; prepares food just in time for service. 15. Participates in planning and carrying out promotional, nutrition education and decorating activities. 16. Maintains record as required; foods used, temperatures and meals served. 17. Operates and maintains kitchen equipment according to accepted standards. 18. Completes food preparation and sets up line on time for serving. 19. Adheres to food safety procedures during preparation, service and storage of food; documents actions as specified in Food Safety Procedures. 20. Follows approved work safety procedures. 21. Completes all cleaning assignments and assists with unassigned duties. 22. Checks menu and supplies ahead of time and informs manager of needed items. 23. Operates cash register at meals and performs cash counts when assigned by manager. 24. Demonstrates knowledge of portion sizes, measurements and meal requirements. 25. Demonstrates physical ability to perform routine tasks: Stands on feet 5-6 hours per day, lifts and carries pans of food weighing up to 25 pounds without assistance, life and move cases of food up to 50 pounds with assistance, mop and sweep floors, climb ladders to clean hoods and arrange stock room, place hands in water and cleaning solutions, work in coolers and freezers to clean and arrange foods, work in extreme heat and humidity. 26. Enhances the climate of the building and the morale of colleagues. 27. Dress according to SN dress code and DHR regulations.It is the policy of the Ware County Board of Education not to discriminate on the basis of race, color, national origin, sex, marital status, age, native language, religion, creed, or handicap in educational programs and activities, admission to facilities, or employment practices.