Substitute Cafeteria Assistant

General Definition of Work:

Performs responsible semiskilled work in preparing and serving institutional meals and cleaning cafeterias; does related work as required. Work is performed under the regular supervision of the Cafeteria Manager.

Essential Functions/Typical Tasks:

Preparing, cooking and serving meats, breads, vegetables and other food in accordance with the menu.

(The following tasks are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.)

• Prepares and serves fruits, desserts, salads, soups and other foods.

• May be assigned to one specific food preparation area or rotated through the full range of food services.

• Washes pots, pans, kettles and other cooking utensils.

• Operates dishwasher, mixer, chopper, slicer, steamers, ovens and other food service and mechanical equipment.

• Cleans work surfaces, eating and food preparation area.

• Sweeps and mops and performs other clean-up duties as assigned.

• Assists in estimating and ordering food supplies.

• Receives and stocks food supplies.

• Maintains sanitary conditions; checks temperatures in refrigerators, freezers and on the serving line.

• Records information concerning food and quantities in production record book daily.

• Receives and checks in stock; rotates and puts away stock in appropriate place.

• Enters data into a computer system including adding money onto accounts, ringing up meals, running reports and preparing daily deposits.

• May serve as cashier.

• Performs related tasks as required.

Knowledge, Skills and Abilities:

General knowledge of materials and methods used in preparing and serving meats, breads, vegetables and other foods on a large scale; general knowledge of the use or care of food preparation equipment; general knowledge of food values and nutrition; general knowledge of U.S.D.A. rules and regulations; skill in the use of standardized recipes and specialized kitchen utensils and equipment; ability to get along well with others; ability to work long hours while standing and under high temperature conditions.

Education and Experience:

Any combination of education and experience equivalent to graduation from high school and some experience in food preparation.

Physical Requirements:

This is medium work requiring the exertion of 50 pounds of force occasionally, up to 20 pounds of force frequently, and up to 10 pounds of force constantly to move objects; work requires stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, fingering, and repetitive motions; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for depth perception, color perception, peripheral vision, preparing and analyzing written or computer data, visual inspection involving small defects and/or small parts, use of measuring devices, operation of machines, operation of motor vehicles or equipment, determining the accuracy and thoroughness of work, and observing general surroundings and activities; the worker is subject to inside environmental conditions, extreme heat, and atmospheric conditions.