Child Nutrition Substitute Kitchen Worker - 2026-2027 School Yr

Child Nutrition Substitute

Assist in preparations and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

Education/Certification

• Valid Food Handlers Certificate

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
• Must possess personal qualities related to respect for the rights and confidentiality of others

Experience

• None

Major Responsibilities and Duties

Food Preparation and Serving

• Prepare quality food according to a planned menu of tested, uniform recipes.
• Serve food according to meal schedules, departmental policies, and procedures.
• Practice and promote portion control and proper use of leftovers.
• Maintain storage and handling of food items and supplies, as well as clean and organize storage area.

Safety and Sanitation

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

Professional Conduct:

• Demonstrates ability to remain calm and withstand pressures.
• Flexible to change in routine and adapt quickly to changing situations.
• Reliable and responsible attendance and punctuality.
• Demonstrates respect, courteousness to peers and visitors and assist fellow workers willingly.
• Avoid speaking ill of the district and district personnel

Other

• Handle and record cashier functions accurately.
• Maintain daily food preparation records.
• Promote teamwork and interaction with fellow staff members.
• Perform other duties as assigned by the supervisor or other administrator that are consistent with the general requirements and qualifications for the position

Supervisory Responsibilities

• None

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors

• Uniform Non-skid closed-toe shoes are required, no ripped or torn jeans, and no Yoga or stretch pants. Shirt and hairnet provided
• No False eyelashes
• No long, artificial, or polished nails
• No jewelry or watch
• No cell phone on your person while working
• 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/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 (1544 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