Child Nutrition Worker

Position Summary


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.

Education/Certification


Texas Food Handlers Certificate


License & Records


Possess a valid Texas Driver's License with a safe and clean driving record.

Experience


None

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.
• Ability to speak, read, and write English at an eight-grade level.

Major Responsibilities and Duties

Food Preparation and Serving

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. Maintain a clean and organized storage area.

Safety and Sanitation

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

Other

1. Handle and record cashier functions accurately.
2. Help record food requisitions and order necessary supplies.
3. Maintain daily food preparation records.
4. Promote teamwork and interaction with fellow staff members.
5. Complete annual continuing education requirements.
6. Follow district safety protocols and emergency procedures.
7. Safely transports food and supplies to schools while loading, unloading.

Supervisory Responsibilities:


None

Working Conditions:

Tools/Equipment Used: 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


Posture: Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting


Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching


Lifting: Frequent moderate lifting and carrying (15-44 pounds)


Environment: Work inside in a commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces


Mental Demands: Work with frequent interruptions; maintain emotional control under stress

This document describes the general purpose and responsibilities assigned to the position. It is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

Non-Discrimination Notice:


Sharyland Independent School District, as an equal opportunity educational provider and employer, does not discriminate on the basis of race, color, national origin, sex, age, or disability in educational programs or activities that it operates or in employment decisions.

Salary Information


Status: Non-Exempt


Pay grade: AS01


Days/Months: 182/10


Terms: At-Will