Child Nutrition Program Worker 7.5 Hour Springville Intermediate

Child Nutrition Program Worker

Job Goal: To prepare and serve nutritious, tasty and attractive meals to K-12 children in an efficient cheerful manner while complying with all local, state and federal food safety and sanitation practices and regulations, while exhibiting excellent customer service

FLSA Status: Non-Exempt

Reports To: CNP Manager, CNP Assistant Manager, and Principal

Minimum Qualifications:

• High school diploma or equivalent
• Basic computer skills needed to receive and respond to emails, previous successful experience in use of computerized point of sale is preferred
• Possession of Current Food Handler Certification and/or Serve Safe® certification preferred
• Ability to meet the suitability criteria for employment and/or certification licensure under the Alabama Child Protection Act of 1999 and Act No. 2002-457
• Ability to work collaboratively as a team member with large and/or diverse groups
• Ability to operate and maintain kitchen equipment necessary for performance of job responsibilities
• Ability to carry out verbal and written instructions and demonstrate effective interpersonal
• Ability to follow Child Nutrition Program guidelines and regulations
• Possess and maintain required health certifications including tuberculin skin test results
• Physical strength, mobility, dexterity, stamina, and acuity to perform job responsibilities.
• Proficiency in oral, written, and electronic communications and able to use various technological devices/software.
• Ability to be punctual and in regular
• Such alternative qualifications to those listed as the Board may

Performance Responsibilities and Essential Functions:

• Demonstrates support for the school system, its purpose, direction, and
• Demonstrates the ability to multi-task and to prioritize tasks
• Maintains confidentiality of any Board of Education business, its staff, and its students.
• Demonstrates and models regular and predictable
• Demonstrates professionalism in appearance and in attitude at all
• Demonstrates the ability to use technology for communication and other job responsibilities as
• Demonstrates the ability to work in an environment which may include, but not limited to exposure to the following:
• Slippery surfaces
• Prolonged periods of hands in water
• Approved cleaning chemicals
• Common food allergens
• Extreme hot or cold temperatures
• Demonstrates adequate physical mobility including but not limited to, the ability to perform the following:
• Work in a standing position on hard surfaces for hours at a time
• Lift and/or carry moderate weight daily (15-45 pounds)
• Work with both hands when preparing food
• Walk, balance, bend, kneel and reach overhead
• Exert adequate force to pull/push at least 40 pounds
• Works in a constant state of alertness using established workplace safety practices.
• Works safely with approved chemicals in order to clean the kitchen and dining areas as assigned including tabletops, chairs, floors, counters, equipment, walls, windows.
• Assumes responsibility for serving and replenishing menu
• Stores and disposes of food
• Displays good personal hygiene and grooming and appropriate dress code in accordance with established
• Prepares service lines and merchandisers for
• Performs daily tasks in accordance with all federal, state and local regulations, policies and
• Assists in preparation and service of food according to the written menu of the day and supervisor's/manager's
• Performs food storage; inventory control; equipment cleaning, assembly and disassembly; and related serving and sanitation tasks as
• Performs duties in a courteous and professional
• Operates food service equipment in accordance with established
• Serves in job rotation or assists in any CNP activities as assigned including, but not limited to, cashier, server, backup, dish machine operator, food preparation, and cleanup of kitchen, dining area, storage areas, or work
• Participates in and promotes in-service training, conferences, and continuing educational programs for self-improvement and for other
• Demonstrates professional ethics and effective work
• Maintains confidentiality regarding school/workplace matters in accordance with state and federal
• Demonstrates initiative in identifying opportunities for improvement in areas of responsibility.
• Responds to inquiries and requests in a timely and positive
• Maintains and submits required reports, records, and correspondence in a timely and accurate
• Properly cares for equipment and material resources of the school
• Uses effective collaboration skills to work as an effective team
• Adheres to school system rules, administrative procedures, local Board policies, and state, federal, and local
• Reports absences and takes leave in accordance with Board policies and procedures.
• Provides a friendly atmosphere and maintain a proper and professional relationship with students, faculty and guests, and co-workers.
• Counts, performs basic math calculations and utilize basic literacy skills in order to follow recipes using standardized weights and measures and maintain accurate inventory of all food and
• Follows verbal and written instructions in a cheerful
• Prepares and portions food as assigned according to standardized recipes and the planned
• Maintains working knowledge and care of current kitchen, cleaning and ingredient-scaling, and basic technology equipment as it changes over time in the
• Capable of working for 8 hours in a cold or hot, humid kitchen
• Works well under pressure and time
• Ability to receive and store deliveries using established
• Performs other job-related duties as directed by the CNP Manager, CNP Assistant Manager, and

Salary: Based on the St. Clair County School System Salary Schedule

Terms Of Employment: 185 days

Evaluation: Performance will be evaluated according to board policy.