Cafeteria Worker Substitute

District Wide; Carrizo Springs (TX); On-site; USD 14,000 - 19,000; Full time

Job summary

District Wide in Carrizo Springs, Texas, is seeking a Cafeteria Worker Substitute to support daily meal preparation and service in a school kitchen. The role involves following approved recipes, ensuring portion control, and maintaining cleanliness and safety standards.

The substitute position requires ability to operate standard kitchen equipment, follow safety protocols, and work as part of a team in a school cafeteria environment.

Qualifications

• Ability to understand written and verbal food preparation and safety instructions.
• Working knowledge of kitchen equipment and food production procedures.
• Ability to operate large and small kitchen equipment and tools.
• Ability to perform basic math.

Responsibilities

• Prepare quality food according to a planned menu of tested and uniform recipes.
• Serve food according to meal schedules, policies and procedures.
• Store and handle food items and supplies safely and maintain storage areas.
• Operate tools and equipment following safety standards.
• Keep areas neat and sanitary and report unsafe conditions.

Skills

Ability to understand written andVerba

Kitchen equipment knowledge

Operate kitchen equipment

Basic math

Tools

Electric slicer

Mixer

Pressure steamer

Deep-fat fryer

Sharp cutting tools

Stove

Oven

Dishwasher

Food cart

Job description

Cafeteria Worker Substitute

Carrizo Springs CISD District Wide - Carrizo Springs, Texas Open in Google Maps

Job Details

Job ID: 4982385

Application Deadline: Posted until filled

Posted: Mar 04, 2019 12:00 AM (UTC)

Starting Date: Immediately

Job Description

Primary Purpose:

Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

Qualifications:

Education/Certification:

None specified

Special Knowledge/Skills:

Ability to understand written and verbal food preparation and safety instructions

Working knowledge of kitchen equipment and food production procedures

Ability to operate large and small kitchen equipment and tools

Ability to perform basic math

Experience:

None

Major Responsibilities and Duties:

Food Preparation and Serving

• Prepare quality food according to a planned menu of tested and uniform recipes.
• Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
• Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.

Safety and Sanitation

• Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
• Keep garbage collection containers and areas neat and sanitary.
• Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
• Maintain personal appearance and hygiene.

Other

• Handle and record cashier functions accurately.
• Help record food requisitions and order necessary supplies.
• Maintain daily food preparation records.
• Promote teamwork and interaction with fellow staff members.
• Complete annual continuing education requirements.
• Perform any other duties as assigned.

Supervisory Responsibilities:

None.

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

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

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (15–44 pounds)

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress

Position Type: Full-Time