Child Nutrition Worker

School Nutrition Specialist

Pay Grade: Hourly

Length of Work Year: 10 months (187 days)

Position Summary:

Prepare and serve appropriate quantities of food to meet menu requirements.

Maintain high standards of quality in food production, sanitation, and safety practices

Position Requirements:

Education/Certification/License:

High school diploma or GED preferred

Experience:

Food service establishment experience is preferred

Other Skills and Abilities:

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 including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility cart

Ability to perform basic arithmetic operations

Special Knowledge/Skills:

Ability to speak well with students, staff, parents, and the general public

Ability to read and comprehend instructions, short correspondence, memos and recipes

Major Responsibilities and Duties:

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
5. Maintain a clean and organized storage and work area
6. Operate tools and equipment according to prescribed safety standards
7. Follow established procedures to meet high standards of cleanliness, health, and safety
8. Keep garbage collection containers and areas neat and sanitary
9. Correct unsafe conditions in work area and report any conditions that are not correctable to manager immediately
10. Maintain personal appearance and hygiene
11. Handle and record cashier functions accurately
12. Help record food requisitions and orders necessary supplies
13. Maintain daily food preparations records
14. Promote teamwork and interaction with fellow staff member
15. Perform related duties as assigned.

The above statements are intended to describe the general purpose and responsibilities assigned to this job and are not intended to represent an exhaustive list of all responsibilities, duties, and skills required.

Equipment Used:

• Personal computer (windows based), computerized point of sale work station, 10-key calculator.
• Use large and small kitchen equipment to include but not limited to electric slicer, sharp cutting tools, cutting board, scales, large mixer, pressure steamer, braiser, steam jacketed kettles, refrigerated equipment, warmers, convection ovens, dishwasher, food and utility carts, mop, broom, and computer.

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors:

Maintain emotional control under stress; work with frequent interruptions. Repetitive hand motions, continual standing and walking; pushing and pulling, moderate lifting (10-45 pounds), reaching, stooping, bending and kneeling most of the day.

Environment:

Moderate exposure to extreme hot and/or cold temperatures, moisture, excessive humidity, wet floors, and noise from equipment. Working around machinery with moving parts. Work with hands in water.

Other Information:

• School Nutrition (cafeteria) is an "at-will" position and is employed by the department not a campus location.
• Complete a minimum of 6 hours of professional growth activities to keep abreast of innovative techniques for food service operations.
• Must complete and pass ServSafe Food Handlers Course yearly.