Child Nutrition Worker

Child Nutrition Worker

Nonexempt

Reports to: Cafeteria Manager

Child Nutrition Department

Date Revised: 04/10/2018

Primary Purpose

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:

• High School Diploma or Equivalent preferred
• Certified Food Handler Card (CFC) by the TX Department of Health
• Continuing Education to comply with annual TDA requirements

Special Knowledge/Skills:

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

Ability to perform basic arithmetic operations

Operate tools and equipment according to prescribed safety standards.

Interpersonal skills using tact, patience and courtesy.

Provide courteous customer service to faculty, students and other team members

Ability to: read recipes and follow instructions, measure ingredients, count food inventory, and other materials.

Perform other job-related duties as assigned.

Ability to stand and walk for long periods of time and perform moderate amounts of stooping, bending, kneeling, lifting, and pushing: ability to lift up to 40 pounds

Ability to withstand exposure to extreme heat and or cold temperatures

Minimum 1 years of institutional foodservice

Some knowledge of federal school meal regulations and department procedure preferred

Major Responsibilities and Duties

Food Preparation and Serving

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. Maintain a clean and organized storage area.

Safety and Sanitation

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

Other

1. Handle and record cashier functions accurately.
2. Maintain daily food preparation records.
3. Promote teamwork and interaction with fellow staff members.

Supervisory Responsibilities

None.

Mental Demands/Physical Demands/Environmental Factors

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, 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 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