Substitute Food Service Worker

1 week ago

Joliet, Illinois, United States White County Schools Full time
Job Overview

Primary Objective:
Operate under moderate supervision to prepare and deliver suitable quantities of meals in accordance with menu specifications. Uphold exceptional standards of quality in food preparation, hygiene, and safety protocols.

Qualifications:

Essential Knowledge/Skills:

  • Ability to comprehend written and verbal instructions related to food preparation and safety.
  • Familiarity with kitchen apparatus and food production methodologies.
  • Capability to utilize both large and small kitchen equipment and tools effectively.
  • Proficiency in basic arithmetic.

Key Responsibilities:

Food Preparation and Service
  1. Prepare high-quality meals following a structured menu with tested and consistent recipes.
  2. Serve meals according to established schedules, adhering to board policies and administrative guidelines, while promoting portion control and efficient use of leftovers.
  3. Safely store and manage food items and supplies in accordance with established protocols, ensuring a clean and organized storage environment.
Health and Safety Standards
  1. Utilize tools and equipment in line with prescribed safety standards, following established procedures to maintain high cleanliness, health, and safety standards.
  2. Ensure that waste collection areas and containers are kept clean and sanitary.
  3. Address unsafe conditions in the work area promptly and report any issues that cannot be immediately resolved to a supervisor.
  4. Maintain personal hygiene and appearance.
Additional Duties
  1. Accurately manage and record cashier functions.
  2. Assist in documenting food requisitions and ordering necessary supplies.
  3. Maintain daily records of food preparation activities.
  4. Encourage teamwork and collaboration with fellow staff members.
  5. Complete annual professional development requirements.
  6. Adhere to district safety protocols and emergency procedures.

Mental and Physical Demands:

Tools/Equipment Utilized: Standard kitchen equipment including electric slicers, mixers, pressure steamers, deep-fat fryers, sharp cutting tools, stoves, ovens, dishwashers, and food/utility carts.

Posture: Prolonged standing; frequent kneeling, squatting, bending, pushing, pulling, and twisting.

Movement: Continuous walking; frequent climbing (ladder), grasping, wrist flexion/extension, reaching, and overhead reaching.

Lifting: Regular moderate lifting and carrying.

Work Environment: Operate within a commercial kitchen setting; exposure to extreme temperatures, humidity, noise, vibrations, biological hazards, chemical hazards, and electrical hazards; engage in tasks involving hands in water and work around machinery with moving parts.

Mental Requirements: Ability to work amidst frequent interruptions while maintaining emotional stability under stress.

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