Child Nutrition Worker

Child Nutrition WorkerReports to: Cafeteria ManagerDept/School: Child Nutrition DepartmentDate Revised: 04/10/2018Primary PurposePrepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.QualificationsEducation/Certification:High School Diploma or Equivalent preferredCertified Food Handler Card (CFC) by the TX Department of HealthContinuing Education to comply with annual TDA requirementsSpecial Knowledge/Skills:Ability to understand 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 arithmetic operationsOperate tools and equipment according to prescribed safety standards.Interpersonal skills using tact, patience and courtesy.Provide courteous customer service to faculty, students and other team membersAbility to: read recipes and follow instructions, measure ingredients, count food inventory, and other materials.Perform other job-related duties as assigned.Ability to stand and walk for long periods of time and perform moderate amounts of stooping, bending, kneeling, lifting, and pushing: ability to lift up to 40 poundsAbility to withstand exposure to extreme heat and or cold temperaturesExperience:Minimum 1 years of institutional foodserviceSome knowledge of federal school meal regulations and department procedure preferredMajor Responsibilities and DutiesFood Preparation and ServingPrepare 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 a clean and organized storage area.Safety and SanitationOperate tools and equipment according to prescribed safety standards.Follow established procedures to meet high standards of cleanliness, health, and safety.Keep garbage collection containers and areas neat and sanitary.Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.Maintain personal appearance and hygiene.OtherHandle and record cashier functions accurately.Maintain daily food preparation records.Promote teamwork and interaction with fellow staff members.Supervisory ResponsibilitiesNone.Mental Demands/Physical Demands/Environmental FactorsTools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, 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 stress