Child Nutrition Specialist

Child Nutrition Specialist

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:

• None specified

Special Knowledge/Skills:

• Ability to understand food preparation and safety instructions
• Working knowledge of kitchen equipment and food production procedures
• Knowledge of personal computer systems for cashiering preferred
• Ability to operate large and small kitchen equipment and tools
• Ability to perform basic arithmetic calculations
• Ability to work effectively as a member of a team
• Ability to interact positively with students and campus staff

Experience:

• None required

Major Responsibilities and Duties:

Food Preparation and Serving:

1. Prepare quality food according to planned menus using standardized 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; maintain a clean and organized storage area.

Safety and Sanitation:

1. Operate and clean tools and equipment according to prescribed safety standards.
2. Follow established procedures to maintain high standards of cleanliness, health, and safety.
3. Keep garbage collection containers and surrounding areas neat and sanitary.
4. Correct unsafe conditions in the work area and report conditions that cannot be corrected to the supervisor immediately.
5. Maintain professional appearance and personal hygiene standards.

Other:

1. Accurately handle and record cashier functions.
2. Assist with requisitioning, ordering, and stocking food and supplies.
3. Maintain daily food preparation and production records.
4. Promote teamwork and positive interaction with fellow staff members.

Supervisory Responsibilities:

None.

Mental Demands / Physical Demands / Environmental Factors:

Tools/Equipment Used: Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, food cart, and utility cart. Posture: Continual standing and walking; frequent stooping, bending, kneeling, pushing, pulling, and climbing (ladder). Motion: Frequent use of hands and arms to operate kitchen equipment and tools. Lifting: Moderate lifting and carrying (up to 40 pounds). Environment: Moderate exposure to extreme hot and cold temperatures; work in kitchen environment with heat and noise. Mental Demands: Maintain emotional control under pressure; work in a fast-paced environment.

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