Culinary Services Substitute

2 weeks ago

Indianola, Iowa, United States Indianola Community School District Full time

To apply, please visit the Indianola CSD Candidate Portal:

Position: Culinary Services Substitute

Department: Food Services

Qualifications:

  1. Exhibits the ability to effectively perform assigned tasks.
  2. Completion of ServSafe Certification is recommended.
  3. Preference given to High School graduates.
  4. Other qualifications may be considered as deemed appropriate by the Board.
Physical Requirements:
  1. Must be capable of standing for extended periods and walking frequently throughout the day.
  2. Ability to work in varying temperature conditions.
  3. Manual dexterity is required for handling kitchen tools and equipment.
  4. Must be able to lift items weighing up to 50 pounds.
  5. Ability to bend, carry, climb, drive, lift, reach, sit, stand, walk, push, or pull as necessary to fulfill job responsibilities.
Working Conditions:
  1. Work environment may include extreme temperatures and humidity levels.
  2. Potential hazards include stairs and exposure to communicable diseases.
Reports To: Food Services Director and Kitchen Manager.

Supervises: May oversee kitchen operations or staff in the absence of a Kitchen Manager.

Employment Terms: Compensation is based on the number of days lunch is served to students each year. Wage rates are determined by the Board. Work hours and days are assigned by the Food Services Director.

Performance Evaluation: Job performance will be assessed in accordance with Board Policy on Evaluation 411.7 for Classified Employees.

Key Responsibilities:
  1. Assist in all facets of Food Services operations.
  2. Prepare and serve nutritious meals and snacks for students.
  3. Operate the lunch cashier system as required.
  4. Assist in the cleaning and maintenance of kitchen equipment and facilities.
  5. May help with portioning and serving food, as well as tracking food usage.
  6. Document necessary information for food safety as outlined in the Food Services' Standard Operating Procedures.
  7. Complete food production records as needed.
  8. Utilize and maintain various kitchen equipment, including dishwashers, ice cream machines, and ovens.
  9. Be available for cleanup days as required.
  10. Foster effective communication with relevant personnel.
  11. Engage in ongoing staff development and training programs.
  12. Record inventory as requested by Food Services Management.
  13. Perform additional duties as assigned by the Food Services Director or Kitchen Manager.

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