Substitute Cafeteria Worker

Whitney Independent School District; United States; On-site; USD 17,000 - 25,000; Part time

Job summary

Whitney Independent School District in the Administration Building is seeking a Substitute Cafeteria Worker to assist with meal preparation and service, ensuring menu requirements are met. The role emphasizes safe food handling, sanitation, teamwork, and accurate record-keeping, with duties ranging from food prep to serving and maintaining storage areas.

Candidates should have a high school diploma or GED and be able to operate kitchen equipment safely; previous food service experience is not

Qualifications

• High school diploma or GED required.
• Ability to understand written and verbal food preparation and safety instructions.
• Working knowledge of kitchen equipment and food production procedures.
• Ability to perform basic math.

Responsibilities

• Prepare quality food according to a planned menu of tested recipes.
• Serve food according to meal schedules and policies; promote portion control and proper use of leftovers.
• Store and handle food items safely; maintain a clean, organized storage area.
• Operate tools and equipment following safety standards; report unsafe conditions.

Skills

Safety procedures

Food preparation

Equipment operation

Mathematical calculations

Education

High School Diploma/GED

Tools

Kitchen equipment

Job description

• Position Type: Substitute/ Substitute Teacher
• Date Posted: 8/21/2026
• Location: Administration Building
• Date Available: 08/25/2026

Substitute Cafeteria Worker

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: High School Diploma/GED

• Special Knowledge/Skills: Ability to understand written and verbal food preparation and safety instructions
• Special Knowledge/Skills: Working knowledge of kitchen equipment and food production procedures
• Special Knowledge/Skills: Ability to operate large and small kitchen equipment and tools
• Special Knowledge/Skills: 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.
• Follow district safety protocols and emergency procedures.

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