Sub Child Nutrition Assistant

Sub Child Nutrition Assistant

Assist in cooking; serve daily meals in support of the National Breakfast and National School Lunch Program.

Qualifications:

• Educations/Certifications: High School Diploma or GED preferred
• Food Handler's Permit Required
• Special Knowledge/Skills: Effective communication and interpersonal skills; Effective planning and organizational skills; Working knowledge of standard kitchen equipment and appliances; Ability to read, write and speak English; Ability to work accurately while meeting strict time-lines

Major Responsibilities and Duties:

1. Assist in the preparation of food, and food items, as needed.
2. Wash dishes and pot/pans, as required.
3. Serve correct portion sizes at assigned food service line as directed by production sheet.
4. Restocks assigned serving line with paper supplies.
5. Check drink machines as necessary, for proper dispensing, and ice supply.
6. Communicate with lead cook to ensure an adequate food supply for the meal period.
7. Wear prescribed uniform and maintain a professional appearance at all times.
8. Maintain a positive attitude towards co-workers and customers at all times.
9. Communicate with supervisor to ensure quality standards of operation.
10. Assist in the maintaining the highest standards of safety. Abide by all safety rules and regulations.
11. Maintain a clean work area throughout the day (including food service line, floors, walls, baseboards, equipment and utensils to ensure that highest standards of sanitation are met.
12. Help with inventory when assigned.
13. Actively participate in educational opportunities for personal and professional enrichment through workshops, conferences, and scheduled/unscheduled meetings.
14. Store foods, food items and equipment in a safe and hazard free environment.
15. Promote teamwork and positive interaction with fellow employees.
16. Reports to work on time every day.
17. Perform additional duties accepts other responsibilities as may be assigned.

Equipment Used:

• Standard cafeteria equipment as appropriate and needed to perform job assignments, including dough mixer, brazier, steamer, convection oven, slicer, fryer, food warmers and proofing oven, assorted cutlery, small wares and accurate food thermometers. Dish machine.

Working Conditions:

• Mental Demands: Ability to read and interpret documents such as menus, safety codes, operating and maintenance instruction and procedure manuals. Ability to communicate effectively; Ability to read and understand directions as required to perform the duties of conveying instructions for serving, cleaning, and safety procedures. The employee must be able to meet deadlines with severe time constraints. Ability to respond in a professional manner to all co-workers, educators, and all students under stressful conditions; Basic math skills
• Physical Demands/Environmental Factors While performing the duties of this job, the employee is regularly required to stand; walk; use hand and fingers to handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms. The employee is occasionally required to sit. The employee frequently must squat, stoop, or kneel, each above the head and reach forward. The employee continuously uses hand strength to grasp equipment and climb on to ladders. The employee will frequently bend or twist at the neck and trunk more than the average person while performing the duties of this job. The employee must frequently lift and/or move up to 40 pounds such as cleaning supplies, and bulk food supplies. The employee will sometimes push/pull items such as tables and/or brooms and mop pails. While performing the duties of this job, the employee regularly works indoors and will occasionally work outdoors. The employee will work near or with hot items, mechanical and electrical equipment. The employee may work with toxic or caustic chemicals such as petroleum products, degreasers, and sprays while performing the duties of this job. The noise level in the work environment is usually moderate. Work with hands in water. Exposure to heat and/or cold temperatures. Work around equipment with moving parts.
• Other: Ability to establish and maintain effective working relationships with students, staff and the community; Ability to perform duties with awareness of all district requirements and Board of Education policies; Punctual and regular attendance is required

Evaluation: Performance of this job will be evaluated with provisions of the Board's policy on evaluation of food service personnel.