TITLE: Food Service Substitute Employee

 

TITLE OF SUPERVISOR: Director of Food Service

 

GENERAL RESPONSIBILITIES: The substitute employee, under close supervision, performs (in the absence of a regular employee) the more routine duties

involved in the preparation and serving of food and in cleaning the kitchen equipment and facilities. The work requires continuous standing, moderate physical work, and the ability to work harmoniously with others.

 

QUALIFICATIONS:

1. Ability to read and write and follow oral and written directions.
2. Ability to learn and follow prescribed preparation methods of handling food and supplies.
3. Capability of being available on short notification.
4. Ability to furnish own transportation.

 

DESCRIPTION OF DUTIES:

1. Assists with food preparation.
2. Operates equipment after receiving instructions,
3. Portions food.
4. Cleans kitchen equipment and work area.
5. Sets up serving counter.
6. Serves food on line after receiving instructions as to portion size.
7. Washes dishes, trays, flatware, pots, pans, utensils.
8. Washes dining room tables.
9. Unpacks supplies and assist with stocking dry storage shelves and/or refrigerator shelves.