School Nutrition Specialist

School Nutrition Specialist Starting Date: Immediately FLSA Status: Nonexempt, 183 days Reports to: Director of School Nutrition Pay Grade: AUX-1 Dept./School: School Nutrition Date Revised: 05/08/2018 Primary Purpose 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 or GED (preferred) 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 Cafeteria Management and Food Preparation Assure friendly service to all who participate in the school nutrition program. Prepare quality food according to a planned menu of tested, uniform recipes. Serve food according to meal schedules, departmental policies, and procedures. Practice and promote portion control and proper use of leftovers. Maintain personal appearance and hygiene. Handle and record cashier functions accurately. Maintain daily food preparations records. Promote teamwork and interaction with fellow staff members. Assist with decorating for holidays and special events. Safety and Sanitation Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary. Follow established procedures so that food is stored, prepared and served in a sanitary and safe environment, according to HACCP standards and Bell County Health Department codes and regulations. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately. Inventory and Equipment Supervise storage and handling of food items and supplies. Operate tools and equipment according to prescribed safety standards. Report needed repairs in a timely manner. Help record food requisitions and orders necessary supplies. Policy, Reports, and Law Complete annual continuing education requirements. Follow all rules, regulations, and policies of Belton ISD and follow directives from superiors. Other Maintain confidentiality of student information and records. Perform other duties as assigned. 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, 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 a 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. Please note that reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #J-18808-Ljbffr