Food and Nutrition Apprentice

Food and Nutrition Apprentice

Responsible for assisting with preparing quality foods, setting up serving lines, cleaning and sanitizing. Good communication skills and a pleasant disposition with all customers.

Education/Certification: State Accredited High School diploma or TEA certified GED Preferred. Six (6) hours of Professional Standards Training per USDA requirements. Hold a current ServSafe Managers Certification or State-Approved Food Handlers Card. No experience is required.

Special Knowledge/Skills: Must be able to read and follow instructions or understand the interpretation of instructions. Assist in preparing high-quality foods per written standardized recipe. Able to use kitchen equipment in a safe and proper manner. Able to receive and verbally communicate with customers, parents, and staff. Basic math skills.

Major Responsibilities: Must be able to substitute for technician fulfilling those duties as directed. Must be able to follow directions and assist with food preparation. Able to set up serving lines appropriately to meet the demands of the menu. Serve the foods using the correct serving utensil per tech sheet to the customers. Cleaning of the kitchen including the serving lines, dish room, walk-in freezers or coolers, equipment & floors. Willingness to complete cashier training. Ability and willingness to work all jobs assigned by Manager. Able to multi-task. Assist as needed in the preparation of high-quality foods. Understanding and practice of Safety regulations in the workplace. Adhere to state sanitation regulations in preparing and serving foods.

Mental Demands/Physical Demands/Environmental Factors: The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Ability to lift up to 40 pounds from a minimum height of 8" to knuckle height. Ability to carry up to 25 pounds for a short distance of approximately 10 feet. Sustained standing tolerance up to seven hours a day. Repetitive forward-reaching, bending, and stooping. Manual dexterity and fine motor skills. Hearing and Vision. This job is performed 100% indoors and the energy management personnel thermostatically control the temperature. Isolated areas are subject to some high temperatures due to the use of ovens, stoves, and dishwashing equipment. Isolated areas are subject to cold temperatures specifically in walk-in-freezer. Noise levels are increased with the operation of dishwashing equipment, vent-a-hood fans, and the use of the mixer. Noise levels are not extreme and hearing protection is not required. Exposure to vibration occurs while using knives, meat slicer, mixer, rolling pin as well as the "manual" kneading of dough for baking. Recessed overhead fluorescent fixtures provide lighting with a "glare" screen and the walking surface is level concrete covered by quarry tile or other surface and tile in the serving and eating areas. Leather, rubber-soled shoes with non-skid soles are the required shoes. Hairnets or other approved headwear are worn as a sanitary measure at all times by the kitchen staff.