School Nutrition Specialist

School Nutrition SpecialistPrimary 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:Education/Certification: High School Diploma or GED (preferred)Special Knowledge/Skills: Ability to understand written and verbal food preparation and safety instructionsWorking knowledge of kitchen equipment and food production proceduresAbility to operate large and small kitchen equipment and toolsAbility to perform basic mathExperience: NoneMajor Responsibilities and Duties:Cafeteria Management and Food PreparationAssure friendly service to all who participate in the school nutrition program.Prepare quality food according to a planned menu of tested, uniform recipes.Serve food according to meal schedules, departmental policies, and procedures.Practice and promote portion control and proper use of leftovers.Maintain personal appearance and hygiene.Handle and record cashier functions accurately.Maintain daily food preparations records.Promote teamwork and interaction with fellow staff members.Assist with decorating for holidays and assist with special events.Safety and SanitationMaintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.Follow established procedures so that food is stored, prepared and served in a sanitary and safe environment, according to HACCP standards and Bell County Health Department codes and regulations.Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.Inventory and EquipmentSupervise storage and handling of food items and supplies.Operate tools and equipment according to prescribed safety standards. Report needed repairs in a timely manner.Help record food requisitions and orders necessary supplies.Policy, Reports, and LawComplete annual continuing education requirements.Follow all rules, regulations, and policies of Belton ISD and follow directives from superiors.OtherMaintain confidentiality of student information and records.Perform other duties as assigned.Supervisory Responsibilities: None.Mental Demands/Physical Demands/Environmental Factors: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 cartPosture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twistingMotion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reachingLifting: Frequent moderate lifting and carrying (15–44 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 surfacesMental Demands: Work with frequent interruptions; maintain emotional control under stressThis document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.