Substitute Food Service

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