Substitute Child Nutrition Assistant

Substitute Child Nutrition Assistant Job Description

JOB TITLE: SUBSTITUTE CHILD NUTRITION ASSISTANT

DEPARTMENT: Child Nutrition

GRADE: 52

FLSA: Non-exempt

REPORTS TO: Child Nutrition Manager/Principal

SUPERVISES: None

TERMS OF EMPLOYMENT: 10 months

QUALIFICATIONS:

• High School Diploma or Equivalent
• Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. This list is meant to be representative, not exhaustive. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Maintains a working relationship with other employees and staff
2. Politely and respectfully serves students, staff, parents, and others
3. Accepts responsibility for multiple tasks without supervision
4. Follows a work schedule, plans ahead, and helps others on the child nutrition team
5. Washes and prepares vegetables for cooking
6. Prepares cake and icing using USDA recipe (may involve increasing or decreasing recipe)
7. Cleans oven, deep-fat fryer, tilt skillet or other heating equipment in kitchen
8. Takes out trash and washes trash cans
9. Collects meal money from students and records (either manually or by using the computer system) the number of students eating
10. Prepares chef salads
11. Checks in groceries, puts them in storage, takes inventory and dates the food in stock
12. Cleans refrigerator, milk box, freezer, holding cabinets
13. Cleans service line
14. Runs dishwasher
15. Cleans windows, walls, tables, and chairs in dining room
16. Washes and cuts up chicken, pork, beef, and turkey for preparation
17. Prepares bread, biscuits, cornbread, etc., from recipe
18. Maintains daily production record of food
19. Performs other duties and responsibilities as assigned by supervisor

PHYSICAL AND COGNITIVE REQUIREMENTS:

The major physical and cognitive requirements listed below are applicable to the Child Nutrition Assistant job classification within Bertie County Schools.

Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects.

Must be able to:

• Stand for six continuous hours
• Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment, etc.)
• Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes)
• Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food)
• Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens, etc.)
• Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves, etc.)
• Perform duties requiring non-repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping, etc.)
• Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods)
• Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning chemicals; rubber gloves and plastic serving gloves are available)
• Work in very hot, humid environment (no air conditioning)
• Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet)
• Learn food preparation, serving, and clean-up procedures and
• Learn sound sanitation principles
• Understand and follow oral and written directions
• Read and follow recipes and adjust amounts needed
• Learn foods, equipment and techniques used in food preparation, service, and cleanup
• Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals)
• Use or learn basic computer skills

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works indoors. The noise level in the work environment is usually moderate. The work is performed in the school kitchen/cafeteria.