Child Nutrition Staff

Primary Purpose


Work under moderate supervision to 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(s)/License(s):


None specified

Special Knowledge/Skills:


Ability to understand written and verbal 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 math

Experience:


None



Essential Job Functions

Duties/Responsibilities:

1. Prepare quality food according to a planned menu of tested and uniform recipes.
2. Serve food according to meal schedules, departmental policies and procedures, and practice and promote portion control and proper use of leftovers.
3. Store and handle food items and supplies safely and according to established procedures.
4. Maintain a clean and organized storage area.
5. Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high standards of cleanliness, health, and safety.
6. Keep garbage collection containers and areas neat and sanitary.
7. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
8. Maintain personal appearance and hygiene.
9. Handle and record cashier functions accurately.
10. Help record food requisitions and order necessary supplies.
11. Maintain daily food preparation records.
12. Promote teamwork and interaction with fellow staff members.
13. Complete annual continuing education requirements.
14. Follow district safety protocols and emergency procedures.
15. Comply with all district policies, rules, and regulations.
16. Other duties as assigned.

Mental Demands/Physical Requirements/Environmental Conditions:

1. Requires the ability to maintain emotional control while under stress and in stressful situations.
2. Requires the ability to frequently stand for prolonged periods of time, continually walk, and climb (ladder).
3. Requires the ability to frequently use standard large and small kitchen equipment and tools, including electric slicer, mixer, pressure steamer, deep fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart.
4. Requires the ability to frequently kneel/squat, bend/stoop, push/pull, twist, grasp/squeeze, flex/extend wrist, and reach, including overhead.
5. Requires the ability to frequently lift and carry items 15-44 lbs.
6. Requires the ability to work inside in a commercial kitchen environment, with exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards.
7. Requires the ability to work with hands in water, around machinery with moving parts, and on slippery surfaces.
8. Requires the ability to work and concentrate in noisy and crowded environments.
9. Requires the ability to work with frequent interruptions.
10. Requires timeliness and regular attendance and/or physical presence at the job.

Equal Opportunity Employer


USD503 does not discriminate on the basis of race, creed, color, religion, national origin, sex, or handicap in the employment or hiring practices, procedures, training, assignment, promotion, transfer or discipline of personnel. The Board and all employees shall comply with Title VI and Title VII of the U.S. Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, the Rehabilitation Act of 1973, Section 504 of the Rehabilitation Act of 1973, and the Americans With Disabilities Act of 1990, the Age Discrimination Act of 1975, The Personal Responsibility Work Opportunity Reconciliation Act of 1996, and the Food Stamp Act of 1977 as amended.