Job Title

Position: Substitute Cafeteria Aide - this position does NOT qualify for Health Insurance Benefits Currently: Days and Hours as Needed Reports to: Director of Operations or designee QUALIFICATIONS: * High School education or equivalent. * Certificate of good health signed by a licensed physician. * Previous experience as an institutional cook preferred. * Demonstrated aptitude for the successful performance of the work to be performed. * Such other health factors as may be required by the local or State Board of Health or the State Department of Food Service. * Residence in the taxing district of Alliance City Schools is preferred. * Such alternatives to the above qualifications as the Board of Education may find appropriate and acceptable. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES: * Ability to communicate ideas and directives clearly and effectively both orally and in writing * Ability to estimate the amount of food needed for one day's menu * Ability to read, write and comprehend simple instructions, short correspondence, and memos * Ability to resolve routine problems * Be dependable, punctual and show continued initiative * Maintain good personal hygiene * Ability to read, understand and carry out verbal and written instructions, written warnings, and labels * Ability to work effectively with others and maintain a positive work environment * Ability to work quickly and efficiently during meal periods * Effective, active listening skills * Experience cooking in large quantities * Experience in preparing school lunches * Knowledge of various cooking procedures * Organizational and problem solving skills * Ability to work independently * Demonstrates knowledge of National School Lunch, National School Breakfast and Summer Food Service Programs PERFORMANCE RESPONSIBILITIES & JOB FUNCTIONS: * Determines daily lunches and breakfast needed to order and or pack according to the menu * Verifies lunches packed and/or received at the satellites and report any dicrepencies immediately to the Food Service Supervisor or Designee * Receive food and supply shipments/deliveries for accuracy, temperature and wholesomeness, maintaining the proper forms. Report any discrepencies immediately to the Food Service Supervisor or Designee * Account for and properly store all meals and foods unsold, maintaining the appropriate forms. * Assists in the development of food quality times and temperatures for new products * Maintains and properly uses all equipment, reporting any problems to the Food Service Supervisor or Designee immediately * Prepares and/or packages satellite foods according to standardized recipes and/or predetermined standards of quality, appearance, texture, temperature, taste and food safety in a quiet, quick and efficient manner within established time periods. * Ensure proper food safety is in place when handling foods that contain allergens such as gluten, nuts, etc. * Follow the school district menu and report/order foods and supplies needed to the Food Service Supervisor or Designee by assigned date * Adheres to established guidelines for portion control by age group * When requested will set-up packaging line according to the proper food and containers designated for the menu items for the day * Maintains the highest standards of food safety and sanitation at all times * Stores all food and paper products in the proper manner according to the USDA, State, Local and Administrative Guidelines * Maintains records of foods packaged, temperatures, allergens, etc per USDA, State, Local and Administrative Guidelines * Responsible for food preparation duties as assigned by the Food Service Supervisor or Designee * Schedule and plan in advance foods that need to be pulled to defrost according to food safety standards * Serve food to students, staff and parents in a pleasant manor while adhering to food safety, quality, and presentation standards * Responsible for ensuring students take a complete, reimbursable meal when applicable or charge a la carte pricing accordingly * Accurately operate cash register during meal periods charging the proper amounts for all items being sold following standardized operating and closing procedures * Accurately prepares bank deposit as directed * Generate reports as assigned by Food Service Supervisor or designee * Restocks service areas with food, drinks and supplies as needed before, during and after meal periods * Report the inferior quality of food or faulty equipment to the Food Service Supervisor or Designee immediately * Responsible for maintaining accurate production records in accordance with USDA, State, Local and administrative guidelines * Compile daily milk counts by meal periods and flavors * Maintain up-to-date ingredient and nutrition labels in designated binder * Maintain proper food safety and temperature logs according to the USDA, State, Local and Administraitve Guidelines * Maintain an orderly, safe and clean work area at all times * Straighten, rotate and put away stock in storage areas according to food safety standards * Responsible for and/or assist in the checking in of all deliveries against invoices for accuracy, quality and temperature; bring items that do not meet standards to the attention of the Food Service Supervisor or Designee immediately for potential rejection of product * Responsible for the scraping and cleaning of trays, utensils, pots, pans, etc by using the dish washer or 3-compartment sink * Responsible for the daily cleaning and sanitizing of all kitchen equipment, service areas, storage areas and sanitation areas * Responsible for and/or assist with regular inventories of food, materials and equipment OTHER DUTIES AND RESPONSIBILITIES: * Attend meetings and in-services as required including OSHA/HACCP and Civil Rights training * Ensure the safety of the students and report any confrontations, complications or conflicts immediately * Follow all district policies and procedures as defined in the employee handbook and negotiated agreement * Interacts in a positive manner with staff, students and parents * Maintain respect at all times for confidential information, e.g., free and reduced lunch students * Screen and approve free and reduced price lunch applications in accordance with all Federal, State and Administrative Guidelines and requirements * Make contacts with the public with tact and diplomacy * Promote good public relations by personal appearance, attitude and conversation * Access and respond to e-mails on a daily basis * Adhere to rigid sanitary standards in work and attire as required by the USDA, State and Local Health Departments and Administrative Guidelines * Respond to routine questions and requests in an appropriate manner * Serve as a role model for students in how to conduct themselves as citizens and as responsible, intelligent human beings * Perform routine housekeeping duties such as sweeping, mopping, cleanup of serving counters, laundry, etc. * Perform other duties as assigned by the Food Service Supervisor or Designee EQUIPMENT & SOFTWARE OPERATIONS: * Telephone * Computer * Calculator * Working knowledge of all kitchen equipment including slicers, mixers, choppers, combi-ovens * Copy machine * Current software e.g., QSP and SDMS, Excel, Word, Google, email ADDITIONAL WORKING CONDITIONS: * Occasional interaction among unruly children * Frequent repetitive hand motion, e.g., cutting and grinding * Frequent excessive standing during assigned workday * Frequent requirement to sit, stand, walk, talk, hear, see (ability to see color), read, speak, reach, stretch with hands and arms, crouch, climb, kneel, and stoop * Frequent requirement to lift, carry, push, and pull various items up to a maximum of 70 pounds and 300 pounds (on wheels) * Occasional exposure to fumes, airborne particles or dangerous chemicals * Occasional operation of a vehicle under inclement weather conditions to accept deliveries and/or transfer food/supplies to other buildings * Occasional requirement to travel, e.g., to meetings or to deliver food and supplies * Occasional evening/weekend/summer work * Occasional requirement to work overtime * Occasional exposure to extreme heat and cold, e.g., ovens, walk-in freezer