BENNINGTON PUBLIC SCHOOLS

JOB TITLE: Substitute Food Service Worker

REQUIREMENTS:

• Education Level:High school diploma or equivalent.
• Certification: None required.
• Experience Desired: Previous experience working in food service preferred but not required.
• Other Requirements: Applicant must be flexible, compassionate and willing to help.

Job Type: Substitute 

PERFORMANCE RESPONSIBILITIES:

• Assist head cook in preparation of meals for school food service program by using appropriate HAACP methods and following standardized recipes.
• Substitute duties include serving meals, general kitchen and equipment cleaning, dish room, mopping, stocking and inventory.
• Follow portioning guidelines as well as recipe instructions to ensure proper nutritional value is served during the meal.
• Proper use of food service equipment and supplies.
• Demonstrate acceptable interpersonal skills and relations with co-workers, staff, students and the general public.
• Perform other duties as assigned. 

JOB REQUIREMENTS; MINIMUM QUALIFICATONS  

Skills, Knowledge and Abilities

SKILLS are required to perform multiple, non-technical tasks with a need to periodically upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job include: operating standard kitchen and office  equipment including pertinent software applications; preparing and serving meals; completing temperature logs and production records accurately and efficiently; working effectively under strict timelines.

KNOWLEDGE required to satisfactorily perform the functions of the job includes: school district operations and philosophy; concepts of food safety and sanitation; time management; ability to exercise independent judgment.

ABILITY is required to routinely bend, lift and use basic job-related equipment. Manual dexterity to handle knives and other kitchen equipment such as slicers, mixers, choppers and scales.  Flexibility is required to work independently or with others in a wide variety of circumstances; operate equipment using defined methods. Ability is also required to work with a significant diversity of individuals and/or groups.  In working with others, problem solving is required to identify issues and create action plans.

Specific abilities required to satisfactorily perform the functions of the job include: adapting to changing work priorities; communicating with diverse groups; maintaining confidentiality; meeting deadlines and schedules; setting priorities; working as part of a team; working with constant and sustained interruptions; following USDA regulations, HAACP standard operation procedures and the Nebraska Food Code