Substitute Food Service

East Porter County School Corporation; Kouts (IN); Presencial; USD 17 000 - 22 000; Tempo integral

Resumo da oferta

ReNEW Schools in Indiana is seeking a dedicated school cafeteria worker to help plan and prepare nutritious lunches for students and staff, stock and rotate supplies for freshness, and keep the kitchen clean and compliant with safety standards.

You will ensure proper components for reimbursable meals, accurately charge student accounts, notify balances, operate the serving line, and maintain cleanliness during and after service, following EPCSC guidelines and Safe Serve procedures.

Qualificações

• Plan and prepare nutritious lunches for students and staff.
• Stock shelves to ensure freshness through regular product rotation.
• Maintain kitchen cleanliness and food safety per EPCSC Handbook.

Responsabilidades

• Make sure the student has proper components for a reimbursable meal.
• Properly charges student accounts and notifies balances.
• Fill food service lines and serve the correct components for reimbursable meals.
• Cleans serving lines between service periods and at close of day.
• Wash dishes as described in Safe Serve manual.
• Perform other duties as listed in the EPCSC Food Service Handbook and/or by Kitchen Manager.

Descrição da oferta de emprego

• Plan and prepare nutritional and appealing lunches for students and staff of the school;
• Stock shelves with commodities and supplies in such a manner as to provide a regular rotation of goods to insure a consistency of freshness;
• Keep the kitchen clean and free from bacteria in the manner prescribed in the EPCSC Food Service Handbook.
• Make sure the student has proper components for a reimbursable meal
• Properly charges student
• Notifies student of account balance
• Fill food service line
• Serves proper component for reimbursable meal.
• Cleans serving line between service and at the end of the day.
• Wash dishes as described in Safe Serve manual
• All other duties as listed by job task in the EPCSC Food Service Handbook and/or the Kitchen Manager