Student Nutrition Aide II - Potential Opening

Student Nutrition Specialist 1

To serve the students attractive, safe, and nutritious meals in an atmosphere of efficiency, cleanliness, and friendliness.

Salary: Based on Experience

Length of Assignment: 178 Days

Qualifications: Must complete TASN Safety and Sanitation or other approved classes every three years. Minimum Education/Certification: Ability to understand instructions for food preparation and safety procedures. Must attend training as required to comply with USDA Professional Standards Special Knowledge/Skills: Able to follow instructions and perform all duties in the school district kitchen with a congenial attitude. Maintain current food handler's certification appropriate to the work location. Ability to read English at a remedial level.

Minimum Experience: None required.

Primary Purpose: To serve the students attractive, safe, and nutritious meals in an atmosphere of efficiency, cleanliness, and friendliness.

Major Responsibilities and Duties:

• Able to read and follow instructions.
• Cooperates with the supervisor, the manager, and other workers.
• Works at assigned duties, determined by the manager. Is held responsible for specific jobs and is directly responsible to the manager for instructions.
• Follows standardized recipes and strives to produce a quality product.
• Is acquainted with different methods of food preparation or is willing to learn.
• Plans and organizes work in advance according to menu items and production records.
• Enjoys working with and is courteous to children.
• Meets emergencies with poise and self-confidence.
• Possesses the amount of speed necessary to safely and efficiently produce quality products according to written work schedules.
• Prepares and serves food for catering events when requested.
• Helps co-workers when needed until all work is finished in order to have a smooth-running operation.
• Strives for cleanliness and tidiness and maintains good housekeeping practices.
• Is punctual and dependable.
• Assists in serving students and staff from the serving lines.
• Assists in maintaining the storeroom, walk-in cooler, freezer and garbage collection area in a neat and sanitary fashion.
• Follows appropriate sanitation guidelines when preparing food, serving food, and cleaning utensils.
• Removes used dishes and assists in the cleaning of counters, tables, and furnishings in the dining area.
• Performs all other duties as assigned by the Manager, Supervisor, or Director of Student Nutrition Programs.
• Accepts constructive criticism.

Equipment Used: Uses large and small kitchen equipment including electric slicer, mixer, pressure steamer, deep-fat fryer, buffalo chopper, ovens, dishwasher, food, and utility carts.

Working Conditions and Physical Demands: Stands walks, pushes, and pulls; lifts and carries; some stooping, bending and kneeling. Able to lift weights of up to 25 pounds unassisted, on a routine basis; able to lift weights of 25 to 50 pounds, assisted.

Environment: Moderate exposure to extreme hot and/or cold temperatures; moderate exposure to noise levels and some exposure to chemicals.