School Nutrition (Cafeteria) Substitute

• This is a reposted vacancy. Candidates who applied for Posting ID #51 do not have to reapply to be considered.

Martin County Schools currently has openings for School Nutrition (Cafeteria) Substitutes. (The start date is to be determined.) See the job description below for more information.

DEPARTMENT: School Nutrition

GRADE: Based on Grade 52 of the State Salary Scale for Classified EMployees

FLSA: Non-exempt

REPORTS TO: School Nutrition Manager/Principal

SUPERVISES: None

TERMS OF EMPLOYMENT: "As needed basis," must not exceed 29.5 hours worked per week

QUALIFICATIONS:

• High School Diploma or Equivalent

• Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority

• Knowledge of food safety and preparation preferred

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. This list is meant to be representative, not exhaustive. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is required to follow Board of Education policies and procedures and to comply with the instructions and/or directives from his/her supervisor(s).

• Maintains a working relationship with other employees and staff

• Politely and respectfully serves students, staff, parents, and others

• Accepts responsibility for multiple tasks without supervision

• Follows a work schedule, plans ahead, and helps others on the school nutrition team

• Washes and prepares vegetables for cooking

• Cleans oven, tilt skillet or other heating equipment in kitchen

• Takes out trash and washes trash cans

• Collects meal money from students and records (either manually or by using the computer system) the number of students eating

• Prepares, cooks and serves meals, salads and a la-carte items, preparing entrees, vegetables and other side dishes according to standardized recipes; prepares meals for special diets according to recipes or other instructions provided.

• Checks in groceries, puts them in storage, takes inventory and dates the food in stock.

• Cleans refrigerator, milk box, freezer, holding cabinets.

• Cleans service line

• Cleans kitchen area and equipment and utensils to ensure that sanitation codes are maintained; washes pots, pans, and serving utensils by hand or by dishwashing machine, including adding detergent and sanitizing agent, and regulating temperature and water flow to thoroughly clean and sanitize pots and pans, serving and cooking utensils and silverware.

• May perform various housekeeping duties in kitchen, such as sweeping and mopping floors; and in dining area such as wiping or washing tables, chairs or benches; carrying out garbage to dumpster, cleaning kitchen restroom, etc.

• Washes and cuts up chicken, pork, beef, and turkey for preparation

• Prepares bread, biscuits, cornbread, etc., from recipe

• Records temperatures on the production sheet of foods cooked and being held to serve. Records the amount of food actually prepared.

• Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services.

• Performs other duties and responsibilities as assigned by supervisor.

PHYSICAL AND COGNITIVE REQUIREMENTS: The major physical and cognitive requirements listed below are applicable to the School Nutrition Assistant job classification within Martin County Schools.

Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects.

Must be able to:

• Stand for up to six continuous hours

• Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment, etc.)

• Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes)

• Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food)

• Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens, etc.)

• Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves, etc.)

• Perform duties requiring motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping, etc.)

• Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods)

• Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning chemicals; rubber gloves and plastic serving gloves are available)

• Work in very hot, humid environment (no air conditioning)

• Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet)

• Learn food preparation, serving, and clean-up procedures and

• Learn sound sanitation principles

• Understand and follow oral and written directions

• Read and follow recipes and adjust amounts needed

• Learn foods, equipment and techniques used in food preparation, service, and cleanup

• Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals)

• Use or learn basic computer skills

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works indoors. The noise level in the work environment is usually moderate. The work is performed in the school kitchen/cafeteria.