Student Nutrition Technician (Open Year Round)

Student Nutrition Technician

The Student Nutrition Technician performs a variety of job functions essential to the successful operation of the local school nutrition cafeteria; works under the supervision of an assigned manager and in partnership with others in the school nutrition program and school district to prepare and serve meals following department, city, state, USDA and TDA guidelines; maintains high standards of quality in food production, preparation, sanitation, safety practices, and customer service.

Qualifications:

• Education/Certification: High School Diploma or GED preferred
• Special Knowledge/Skills: Read, write, and comprehend verbal and written instructions for the safe and efficient completion of the responsibilities and duties for the position. Demonstrate effective listening and communication skills. Maintain integrity and accountability of the School Nutrition Program through compliance with all federal, state and local regulations, and utilize school district resources (time, supplies, services, technology) in an ethical manner. Read, understand and speak English as it relates to food preparation instructions, standardized recipes, meal service and safety guidelines. Know units of measurement (pound, cup, etc.) and basic math related to quantity food production. Work at assigned time during assigned work hours, and maintain regular and consistent attendance. Complete assigned tasks in the allotted time utilizing effective planning and organizational skills. Maintain speed and accuracy when preparing food, serving customers, cashiering, and handling money. Utilize district HACCP guidelines to practice safe food handling. Work with a variety of fresh/processed meat products and their derivatives including beef, poultry, pork, fish and shellfish is required. Follow established rules for personal hygiene and grooming, including dress, appearance, and personal habits. Operate large and small kitchen equipment and tools. Practice teamwork, cooperation, and cultural awareness while working within a diverse school community.
• Preferred Experience: School food production, institutional food service, or quantity food production experience preferred. Food service cashiering and customer service experience preferred.

Major Responsibilities and Duties:

• Prepare and serve meals following standardized recipes and observing HACCP guidelines.
• Maintain accurate counts and records of food prepared, offered, served, discarded and left over.
• Follow policies and procedures for batch cooking, holding and serving food, portioning and serving items.
• Maintain a clean and organized work and storage area.
• Set up, monitor, and replenish food and supplies on serving lines throughout meal service.
• Serve meals that are correct portion sizes, and meet meal requirements and time standards as established by the district, department, city, state, USDA and TDA policies and procedures.
• Cashier and identify reimbursable meals accurately.
• Review recipes, menus and production plans for the following day to ensure: needed ingredients are available; verify food items are thawed; communicate any issues to the Manager in advance; and complete any necessary food preparation for next day.
• Properly receive, label, date and store food utilizing first-in, first-out (FIFO).
• Assist in cleaning all food and non-food contact surfaces of the kitchen and serving areas, to include working in the dish room, taking out trash, and completing any tasks assigned on the Routine Cleaning Schedule.
• Use and calibrate thermometers and temperature monitoring devices correctly.
• Comply with sanitation standards as established by the City Health Department and Student Nutrition Department.
• Observe work safety in performing job duties in the workplace. Properly use and care for all equipment.
• Perform work-related activities efficiently with limited supervision; and demonstrate ability to work under pressure to meet work schedules and timelines.
• Attend and participate in job-related trainings and district required events.
• Exercise independent judgment and initiative to resolve problems.
• Provide positive, professional, and friendly service by using a caring approach when interacting with students and staff.
• Travel between work locations as needed.
• Perform any other duties and/or tasks that may be assigned on an as needed basis.
• Professional Development: Complete 6 hours of required Continued Education/Training annually. Obtain state-certified Food Handler Certification required within 60 days of start date; renew prior to expiration. Attend all staff development training as required by the district and department.

Mental Demands/Physical Demands/Environmental Factors:

• Tools/Equipment Used: Standard large and small kitchen equipment and tools including small measuring utensils, ovens, mixer, vertical mixer, chopper, steamer, top burners, kettles, scales, table top can opener, knives, pots, bun pans, steam table pans, slicer, grater, ice machine, vegetable chopper or any other pieces of equipment in order to complete the assigned job.
• Posture/Motion/Lifting: Prolonged standing, frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting; frequent reaching overhead; frequent pushing/pulling items up to 50 lbs.; occasional heavy lifting (over 45 pounds); use of ladder. Frequent 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.

Carrollton Farmers Branch Independent School District