School Nutrition Worker (26-27)

School Nutrition Worker

Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

High School Diploma or GED preferred

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

None

Food Preparation and Serving

1. Prepare quality food according to a planned menu of tested and uniform recipes.
2. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
3. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.

Safety and Sanitation

1. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
2. Keep garbage collection containers and areas neat and sanitary.
3. Correct unsafe conditions in the work area and promptly report any conditions that are not immediately correctable to the supervisor.
4. Maintain personal appearance and hygiene.

Other

1. Handle and record cashier functions accurately.
2. Help record food requisitions and order necessary supplies.
3. Maintain daily food preparation records.
4. Promote teamwork and interaction with fellow staff members.
5. Complete annual continuing education requirements.
6. Follow district safety protocols and emergency procedures.

Quality of Work complete assignments meeting quality standards, to include accuracy, neatness, thoroughness and adherence to standards and safety rules.

Quantity of Work demonstrate the ability to manage several responsibilities simultaneously, perform work in a productive and timely manner, and meet work schedules.

Work Habits display a positive, cooperative attitude toward work assignments, working diligently to accomplish tasks assigned.

Communication communicate in a positive manner with others, to include listening and responding appropriately, expressing ideas orally and in writing in a manner that helps build a positive climate for the organization.

Dependability adhere to time frames, monitor projects and exercise follow-through, be on time for meetings and appointments, and respond appropriately to instructions and procedures.

Cooperation work well with co-workers and supervisors as a contributing team member, demonstrate consideration of and maintain rapport with others, and help others willingly.

Initiative seek and assume greater responsibility, monitor projects independently as required, and follow through appropriately.

Adaptability adjust well to any change in duties, procedures, supervisors or work environment, accept new ideas and approaches to work, and respond appropriately to constructive criticism and suggestions for work improvement.

Judgment effectively analyze problems, determine appropriate action for solutions, and use logical thinking to exhibit timely and decisive action.

Attendance attend work on a consistent basis, taking care to consider the use and number of absences in accordance with policy so that the organization is not negatively impacted.

Punctuality arrive to work and depart from work according to department and district requirements

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/stoop, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (1544 pounds)

Environment: Work inside in 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