SCHOOL NUTRITION CAFE WORKER 2026-2027

Caf Worker

Reports to: School Nutrition Manager or designee Pay Grade: 2

Dept. /School: Assigned Campus Days: 184

Supervises: Hourly school nutrition personnel as designated by Manager

Primary Purpose: To safely and efficiently perform cleaning and sanitation, food preparation, food safety, and serving procedures while serving healthy, nutritious, and appealing meals to students, staff, and families. To ensure compliance with the following United States Department of Agriculture (USDA) programs, each having its separate regulations: National School Lunch Program (NSLP), School Breakfast Program (SBP), Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP).

Qualifications:

• Education/Certification:
• High school graduate or equivalent preferred.
• Working towards the Texas Association for School Nutrition Certification
• Special Knowledge/Skills:
• Ability to understand and follow written and oral recipes, menus, and instructions in English.
• Ability to obtain a Texas-approved Food Handler Certification.
• Ability to complete 6 hours of continuing education in Nutrition, Operations, Administration, and Communication/Marketing annually as required by the Texas Department of Agriculture.
• Experience:
• Experience working in school food service, commercial food service, or a similar environment preferred.

Major Responsibilities and Duties:

Food Preparation and Service:

• Accurately prepare and assemble meals in compliance with meal pattern requirements, keeping in mind which USDA program the meal is being assembled for.
• Ensure compliance with the FDA Food Code and local health department regulations when storing, preparing, and serving food.
• Refill and replace food, condiments, and utensils as needed.
• Maintain high standards of personal hygiene, appearance, and grooming.
• Exhibit highly ethical and professional conduct at all times.
• Perform other duties as assigned by the Manager.

Maintenance and Operations:

• Routinely clean and sanitize kitchen equipment and premises.
• Anticipate inventory and menu requirements, then report to the Manager.
• Participate in department meetings and education seminars, as necessary.
• Facilitate labor and money-saving techniques, as identified, to the Manager for use to improve efficiency.
• Ensures that all kitchen equipment is in good working condition, reporting any deficiencies to the Manager.
• Perform other duties as assigned by the Manager.

Working Conditions:

Mental Conditions/Physical Demands/Environmental Factors: Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.