SNP Worker - ES/MS - School Nutrition - Loc School

Nutrition Employee

Orientation for Nutrition Employee (O.N.E.) course required. High school diploma or general education degree or equivalent required. One year experience in customer service or food service preferred. Ability to follow and comprehend verbal and written instructions. Ability to communicate effectively. Ability to hear, understand, and follow verbal instructions given in the English language. Ability to read, understand, and follow written instructions in the English language at a minimum 8th grade level, such as safety instructions. Ability to learn and follow prescribed food preparation methods for recipes with directions for assembly and cooking instructions, food sanitation procedures, and school cafeteria operations. Ability to communicate with customers. Ability to work cooperatively and respectfully in close proximity with others under constant demands and deadlines. Ability to work efficiently and effectively in a fast-paced environment. Ability to be flexible and adaptable to change as directed.

Primary Responsibilities: Perform routine duties involved in the preparation and serving of food as a part of the kitchen facilities and equipment operation and cleaning under the supervision of the cafeteria manager or designated supervisor. Use standardized recipes to prepare menu items according to the work schedule. Use the approved batch marking method as outlined in the Standard Operating Procedures. Record all times and temperatures on the appropriate log. Set up hot and cold food stations/counters for serving, properly stock stations/counters and carts with plates, napkins, and condiments. Serve food properly to students, staff, and faculty according to the standardized recipe. Enter cafeteria sales, maintain accurate account of cash collected and meals served, complete bank deposits, and complete end of day computer reports accurately. Wash and properly stack dishes, trays, pots, pans, other utensils in commercial dishwasher and/or sinks and clean kitchen equipment and work areas following Standard Operating Procedures. Receive, unpack, date, store, and rotate supplies in freezer, cooler, and stock room. Operate a variety of kitchen equipment including ovens, steamers, hot and cold storage cabinets, slicers, can openers, and mixers. Dismantle serving and preparation equipment ensuring they are clean, sanitized, and secure. Represent the school and program in a positive and professional manner in all activities. Ensure compliance with established food safety practices regarding proper dress and hygiene, as outlined in the personnel handbook and food safety Standard Operating Procedures. Understand and follow program rules and requirements such as reimbursable meals, portion control, serving sizes, meal patterns, and nutrient requirements. Attend job-related classes, workshops, in-service, and staff meetings as directed. Perform other duties as assigned.

Physical Demands: While performing the duties of this job, the employee is required to stand, walk, negotiate stairs, climb ladders, reach with hands and arms, talk, and hear, manipulate tools and small items with hands, and lift and transport up to 50 pounds over short distances. The employee is required to operate a motor vehicle in performance of duties. Specific vision abilities required by this job include close vision, distance vision, and color vision. The employee may be subjected to a wide range of ambient temperature and humidity conditions while working on equipment under varying conditions including overhead work and work in confined spaces. Potential hazards of this position include working with electricity, working with heat and noise producing machinery and equipment, working on elevated equipment using ladders or other lifting devices, and use of chemicals and solvents. Reasonable accommodations will be made for individuals with specific disabilities.

Gwinnett County Public Schools