Nutrition Services Preparation Specialist

Nutrition Services Preparation Specialist

Location: Lemon Grove Academy Middle

Schedule: 6:00am-2:30pm, Monday - Friday

Work Year: 205 paid days per year

Job Summary

Under the direction of the Nutrition Services Supervisor or designee, the Nutrition Services Preparation Specialist prepares, cooks and/or bakes, and serving of high quality, nutritious meals that meet the mandated nutritional standard of the National School Lunch, Breakfast and Supper programs; provides training and guidance to assigned personnel; maintains facilities in a safe and sanitary condition, traditionally Central Preparation Kitchen.

Essential Functions

• Cook, bake and serve a variety of foods, including entrees, baked goods, vegetables, and meats. Set up serving counters with prepared foods, to meet scheduled menu requirements and operating timetables.
• Store foods and do necessary cleanup work. Assist in distribution to satellite schools.
• Assist the Director/Supervisor in ordering, checking, and inventorying food and supplies.
• Assist in maintaining daily nutritional and cash records.
• Receive supplies, count food and other items, and record information.
• Maintains daily nutritional (e.g., menu production) and cash records.
• Maintain safety and sanitary conditions in the cafeteria and ensure compliance with departmental and public health rules and regulations; secure cafeteria facilities at the end of the work-day.
• Order food, supplies, and equipment for assigned schools and programs using a computer and related systems applications; determine quantities of food to be produced and supplies necessary for assigned schools and programs.
• Support satellite schools with food preparation, food purchasing, recipe use, product use, student food service, and site leadership when additional support is needed due to absences, vacancies, or special circumstances.

Non-Essential Functions

• On occasion, assist the Director/Supervisor in preparing and providing catering services for the school district and programs.
• Attends meetings (i.e., in-service training, CNS meetings, etc.) in order to receive and/or convey information.
• Performs other job related duties as assigned.

Job Requirements

Knowledge Of:

• Methods of preparing, cooking, baking, and serving foods in large quantities.
• Methods of adjusting and extending recipes and proper substitutions.
• Sanitation and safety practices related to preparing, handling, and serving food.
• Quality and portion control techniques.
• General nutrition, food values, food combinations, economical substitutions, and menu planning.
• Oral and written communication skills.
• Principles of training.
• Applicable laws, codes, regulations, policies, and procedures.
• Operation of a computer and assigned software.
• Inventory practices and procedures including storage and rotation of perishable food.
• Mathematic calculations and cashiering skills.
• Record-keeping and report preparation.

Ability To:

• Use standard cafeteria equipment, i.e convection ovens, dishwasher, steamer, slicer, mixer, graters, garbage disposal, steam jacketed kettle, tilt skillet, grill and utilize utensils such as knives for cutting, chopping and slicing.
• Prepare attractive, appetizing, and nutritious meals for students and staff.
• Follow and assure compliance with health and sanitation requirements including HACCP.
• Assure food service facilities, equipment and utensils are maintained in a clean and sanitary condition.
• Operate standard kitchen equipment safely and efficiently.
• Conduct daily inventories and order appropriate amounts of food items and supplies.
• Meet deadlines by setting priorities, coordinating work, and adapting to constant changes and interruptions in a given time.
• Perform basic math, including calculations using fractions, percentages, and/or ratios.
• Determine appropriate quantities of food items to meet student needs.
• Oversee food service cashiering functions and account for related transactions. Accept change and direction.
• Work independently with little direction.
• Establish and maintain cooperative and effective working relationships with others.
• Apply and explain laws, rules, regulations, policies, and procedures.
• Operate standard office equipment including assigned software applications.
• Work amicably with the public, administration, teachers, pupils, and fellow employees.
• Train and communicate work assignments to assigned staff.
• Make independent judgments based on common sense.
• Maintain and prepare accurate records. Understand and carry out oral and written instructions.
• Maintain student confidentiality.
• Ability to communicate effectively and carry out oral and written instructions.

Education And Experience

• Any combination equivalent to graduation from high school and one year of increasingly responsible experience in the preparation, cooking, and serving of food in large quantities.

Licenses And Other Requirements

• Valid ServSafe Food Manager's Certificate.
• Criminal Justice Fingerprint Clearance.
• Pre-Employment Physical and Drug Screen.
• Negative TB test result.

Working Conditions

Environment:

• Foodservice environment.
• Heat from ovens and cold from walk-in refrigerators and freezers.

Physical Demands: With or without reasonable accommodations

• Dexterity of hands and fingers to operate kitchen utensils and equipment.
• Vision to see within the normal range.
• Frequently bending at the waist, kneeling, or crouching.
• Frequently reaching overhead, above the shoulders, and horizontally.
• Standing and walking for extended periods of time.
• Individually lifting a maximum of 30 lbs; greater than 30 lbs requires assisted lifting from other staff member.
• Frequent stooping, kneeling, crouching, and/or crawling.
• Hearing and speaking to exchange information.

Hazards:

• Cleaning chemicals.
• Exposure to sharp knives and slicers.
• Exposure to high heat appliances such as ovens, steamers, steam jacketed kettle and tilt skillets.
• Work with and around hazardous materials.

Board Approved: October 10, 2023