Child Nutrition Specialist

Child Nutrition Specialist

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: Minimum Education: High school diploma or GED preferred Certification: Texas Food Handler's Certificate Special Knowledge/Skills: Ability to speak well with students, staff, parents, and the general public Ability to read and understand instructions, short correspondence, memos and recipes Working knowledge of kitchen equipment and food production procedures Ability to operate large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, oven, dishwasher, and food and utility cart Ability to perform basic arithmetic operations

Major Responsibilities and Duties: Food Preparation and Serving Prepare quality food according to a planned menu with standardized recipes Serve food according to meal schedules, departmental policies, and procedures Practice and promote portion control and proper use of leftovers Store and handle food items and supplies safely and according to established procedures Maintain a clean and organized storage and work area Safety and Sanitation Operate tools and equipment according to prescribed safety standards Follow established procedures to meet high standards of cleanliness, health, and safety Correct unsafe conditions in work area and report any conditions that are not correctable to manager immediately Maintain personal appearance and hygiene Other Handle and record cashier functions accurately Maintain daily food preparation records Promote teamwork and interaction with fellow staff members Complete annual continuing education requirements Perform related duties as assigned

Equipment Used: Use large and small kitchen equipment to include but not limited to large mixer, pressure steamer, braiser, steam jacketed kettles, refrigerated equipment, warmers, convection ovens, impinger ovens, dishwasher, electric slicer, sharp cutting tools, cutting board, scales, food and utility carts, mops and brooms Desktop computer (windows based), computerized point of sale work station, and 10-key calculator

Working Conditions: Physical Demands: Continual standing and walking; pushing and pulling, moderate lifting (10-45 pounds); reaching, overhead reaching, stooping, bending, twisting, kneeling and squatting most of the day Environmental Factors: Moderate exposure to extreme hot and /or cold temperatures, moisture, excessive humidity, wet floors, and noise from equipment Working around machinery with moving parts Work with hands in water Work on slippery surfaces