Substitute Cafeteria Worker

Diboll Independent School District; Diboll (TX); On-site; USD 11,365 - 16,186; Part time

Job summary

Diboll Independent School District is seeking a Cafeteria Substitute to prepare and serve food in compliance with menu requirements and safety standards. This role involves working in a commercial kitchen and maintaining high standards of cleanliness and organization.

Ideal candidates will possess the ability to understand food safety instructions, operate kitchen tools, and perform basic math. The position offers a starting hourly rate of $10.00.

Qualifications

• Work under moderate supervision to prepare and serve food.
• Maintain high standards of quality and safety in food production.

Responsibilities

• Prepare quality food according to a planned menu.
• Serve food as per schedules and promote portion control.
• Store food items according to established procedures.
• Follow safety and cleanliness standards in the kitchen.
• Handle cashier functions accurately and maintain records.

Skills

Understanding of food preparation and safety instructions

Knowledge of kitchen equipment and food production procedures

Ability to operate kitchen equipment

Basic math skills

Tools

Electric slicer

Mixer

Pressure steamer

Deep-fat fryer

Stove

Oven

Dishwasher

Food/utility cart

Job description

Position

• Position Type: Cafeteria Substitute / Child Nutrition / Cafeteria Worker
• Date Posted: 10/10/2024
• Location: Diboll ISD Child Nutrition Dept
• Minimum Hourly Rate for 2023-2024: $10.00
• Exemption Status/Test: Nonexempt
• Reports to: Child Nutrition Manager
• Dept./School: Campus Assigned

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.
• All other duties as assigned by supervisor.

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 a commercial kitchen; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards, chemical hazards, 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