Child Nutrition Specialist (26-27 School Year)

Child Nutrition Specialist

Reports to: Cafeteria Manager

Dept./School: Child Nutrition Department

Wage/Hour Status: Nonexempt

Pay Grade: OS1 – 190 days

Date Revised: 05/23/2025

Primary 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 food preparation and safety instructions
• Working knowledge of kitchen equipment and food production procedures
• Ability to operate large and small kitchen equipment and tools
• Ability to perform basic arithmetic operations

Experience:

Completion of a sanitation course before or during the first year

Major Responsibilities and Duties:

General:

1. Demonstrates thoroughness, reliability and a high degree of accuracy in performing work assignments.
2. Works cooperatively with others and maintains a positive attitude in the work environment.
3. Demonstrates initiative and good judgment in problem solving and decision making.
4. Reports promptly and maintains good attendance.
5. Uses time productively on the job.
6. Follows district policies, rules and regulations
7. Accepts supervisory direction
8. Strives to improve job skills
9. Demonstrates tact, courtesy and helpfulness in dealing with staff, students, parents, and visitors in the district.

Food Preparation and Serving:

1. Prepare quality food according to a planned menu of tested, uniform recipes.
2. Serve food according to meal schedules, departmental policies, and procedures.
3. Practice and promote portion control and proper use of leftovers.
4. Supervise storage and handling of food items and supplies. Maintain a clean and organized storage area.

Safety and Sanitation:

1. Operate tools and equipment according to prescribed safety standards.
2. Follow established procedures to meet high standards of cleanliness, health, and safety.
3. Keep garbage collection containers and areas neat and sanitary.
4. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
5. Maintain personal appearance and hygiene.

Other:

1. Handle and record cashier functions accurately.
2. Help record food requisitions and orders necessary supplies.
3. Maintain daily food preparation records.
4. Promote teamwork and interaction with fellow staff members.
5. Performs other duties as assigned.

Supervisory Responsibilities: None

Equipment Used: Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility cart.

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors: Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.