Child Nutrition Worker Pool

Primary Purpose Prepare and serve appropriate quantities of food to meet menu requirements and maintain a high standard of quality in food production, sanitation, and safety practices. Minimum Qualifications Education/Certification: High school diploma or GED – Preferred Food handler’s certificate Valid driver’s license to operate Del Valle ISD vehicles Satisfactory outcome of a fingerprinting background check (employee pays approximately $50 fee) Required Experience: None Knowledge/Skills: Understanding of food preparation and safety instructions Working knowledge of kitchen equipment and food production procedures Ability to operate large and small kitchen equipment and tools Basic arithmetic operations Verbal and written communication skills Major Responsibilities and Duties The following statements describe the general purpose and responsibilities assigned and are not an exhaustive list of all responsibilities or skills that may be required. Professionalism The Educators' Code of Ethics is set forth in Texas Administrative Code to provide rules for standard practices and ethical conduct toward students, colleagues, school officials, parents, and community members. Rule §247.1 Purpose, Scope, and Definitions Rule §247.2 Code of Ethics and Standard Practices for Texas Educators Organization Management The cafeteria worker manages administrative, fiscal, and facilities functions responsibly through activities such as the following: Prepares quality food according to a planned menu of tested, uniform recipes. Serves Breakfast, Lunch, and Snacks according to CACFP policies and procedures. Delivers food in a timely manner to CDC facilities. Serves food according to meal schedules, departmental policies, and procedures. Practices and promotes portion control and proper use of leftovers. Assists with storage of food and corrects food storage as needed. Handles food items and supplies, and assists with supply deliveries. Follows established procedures to meet high standards of cleanliness, health, and safety. Maintains a clean and organized storage area. Operates tools and equipment according to prescribed safety standards. Keeps garbage collection containers and areas neat and sanitary. Helps record food requisitions and orders. Maintains daily food preparation records. Professional Growth and Development The cafeteria worker provides leadership in professional growth and development through activities such as the following: Participates in unit meetings, in-service training, workshops, etc. to convey and gather information required to perform job functions. Completes annual continuing education requirements. Qualities of an Effective Cafeteria Worker Daily attendance and punctuality at work. Corrects unsafe conditions in the work area and reports any conditions that cannot be corrected immediately to a supervisor. Promotes teamwork and interaction with fellow staff members. Maintains personal appearance and hygiene. Follows all HACCP standards and procedures. Complies with district policies, as well as state and federal laws and regulations. Complies with the standards of conduct set out in Board Policy DH (Legal) and (Local) and any other applicable policies, regulations, and guidelines. Supervisory Responsibilities None Equipment Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, ovens, dishwashers, food and utility carts, and other applicable equipment. Working Conditions Mental Demands / Physical Demands / Environmental Factors Works with frequent interruptions. Maintains emotional control under stress. Works irregular and extended hours, including holidays and weekends. Works inside a 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, hands in water, machinery with moving parts, slippery surfaces. Continual standing, walking, pushing, pulling, twisting, stooping, bending, kneeling, grasping/squeezing, wrist flexion/extension, reaching/overhead reaching. Frequent moderate lifting and carrying (15-30 pounds). Moderate exposure to extreme hot and cold temperatures. These 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. #J-18808-Ljbffr