Child Nutrition Worker (2026-2027 School Year) (10094)

Child Nutrition Worker

Support the daily operations of the school cafeteria by preparing, serving, and storing food in accordance with USDA, Texas Department of Agriculture (TDA), and Bastrop ISD guidelines. Ensure a clean, safe, and welcoming food service environment that promotes student wellness and academic readiness.

Education/Certification:

• High school diploma or GED preferred
• Must be able to read and write in both English and Spanish

Special Knowledge/Skills/Abilities:

• Ability to understand and follow food preparation and safety instructions in English and Spanish
• Working knowledge of commercial kitchen equipment, tools, and food service operations
• Ability to communicate effectively with the Kitchen Lead, Child Nutrition team, students, and school staff
• Ability to accurately complete production records, maintain HACCP logs, and assist with inventory management
• Ability to operate and clean kitchen equipment safely and efficiently
• Strong organizational skills and attention to detail
• Positive attitude, flexibility, and willingness to support team needs

Experience:

• Previous food service experience preferred but not required
• On-the-job training will be provided

Characteristic Duties & Responsibilities:

Food Preparation and Service:

• Prepare and serve meals according to the daily menu and standardized recipes.
• Ensure proper portion control and presentation standards are met.
• Support safe handling, storage, and rotation of food using FIFO (First In, First Out) practices.
• Assist with catering and special event meal preparation as needed.

Recordkeeping and Compliance:

• Maintain accurate daily production records and temperature logs.
• Complete HACCP logs and ensure food safety procedures are followed at all times.
• Follow Bastrop ISD and TDA regulations for sanitation, safety, and program compliance.
• Assist with completing food requisitions and recording supply usage.

Sanitation and Safety:

• Clean and sanitize food preparation areas, serving lines, dining areas, and kitchen equipment.
• Follow all health, safety, and sanitation protocols as established by local, state, and federal regulations.
• Report safety hazards or equipment malfunctions to the Kitchen Lead immediately.
• Maintain personal hygiene, proper uniform, and professional appearance.

Inventory and Support Tasks:

• Assist with receiving, organizing, and storing food and non-food supplies.
• Help conduct inventory counts and support inventory control practices.
• Carry out additional tasks as assigned by the Kitchen Manager or Child Nutrition administration.
• Participate in staff development and complete annual continuing education requirements.

Supervision Exercised: None

Mental Demands/Physical Demands/Environmental Factors:

• Tools/Equipment Used: Commercial kitchen equipment including ovens, mixers, warmers, steamers, slicers, fryers, dishwashers, and utility carts
• Posture: Prolonged standing and walking
• Motion: Frequent bending, stooping, reaching, pushing, and pulling
• Lifting: Ability to lift 15-44 lbs. on a regular basis
• Environment: Exposure to cleaning chemicals, equipment noise, and potential kitchen hazards; ability to work in hot, cold, and humid environments; assigned campus/location may change as needed to support operational needs throughout the district
• Mental Demands: Maintain emotional control under stress; work with frequent interruptions; reliable attendance and punctuality required; commitment to customer service and teamwork in a fast-paced environment