CN Food Preparation Specialist 2026-27 School Year

Food Preparation Specialist

The primary purpose of the Food Preparation Specialist is to prepare and serve high-quality, safe food to students and staff with excellent customer service. Maintain high standards of food quality, sanitation, and safety practices. All employees of SISD are expected to act with integrity, support organizational goals, communicate in a clear and respectful manner, championing the needs of our students and drive continuous improvement.

Qualifications:

Required:

• Certified by the Child Nutrition Department in safety and sanitation

Preferred:

• 1 year Food Service experience

Special Knowledge/Skills:

• Understand/perform basic math operations
• Understand verbal and written instructions in English
• Able to communicate in English

Major Responsibilities and Duties:

• Follow standardized recipes accurately
• Follow all established safety and sanitation procedures
• Prepare a variety of food including main entrees, vegetables, salads, sandwiches, and bread/desserts
• Perform a variety of functions which may include: baking, frying, serving line set-up, providing backup to serving lines, cashiering, and cleanup
• Customer service during meal times
• Serve menu items, controlling portions to planned amounts
• Display a positive attitude using appropriate language and facial expressions
• Encourage students to develop good nutritional habits
• Ability to identify reimbursable meals
• Ability to operate a cash register and make change

Type of Equipment Used:

Large and small kitchen equipment and tools include, but is not limited to, the following: electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, ovens, dishwasher, and food and utility carts

Personal Protective Equipment:

Safety equipment includes, but is not limited to, the following: rubber gloves, oven mitts and gloves, cutting gloves, goggles, cloth apron, vinyl apron, plastic serving gloves, back support belt or any other safety equipment required by the Child Nutrition Department

Physical Demands:

• Required use of chemical cleaning supplies daily
• Work well alone or with others
• Continual walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures
• Must have corrected 20/20 vision, good depth perception, and the ability to distinguish between colors
• Must be able to lift 25 pounds
• Must be able to operate institutional food service equipment
• Must be able to bend at the knees and waist
• Must be able to carry 18" x 26" x 2" pans unassisted
• Must be able to move easily from one area in the Spring ISD kitchen to another
• Must be able to stand or walk for long periods of time
• Must be able to twist at the waist and use two arms and hands in a sweeping motion
• Must be able to reach over your head
• Must be able to work in a variable environment, which includes high humidity and hot and cold temperatures

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.