About this role
Job Title: Child Nutrition Worker Exemption Status/Test: Nonexempt Reports to: Cafeteria Manager Dept./School: Child Nutrition
Primary Purpose: Work under moderate supervision to 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 written and verbal 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 math Experience: None Major Responsibilities and Duties: Food Preparation and Serving
• Prepare quality food according to a planned menu of tested and uniform recipes. • Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers. • Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area. Safety and Sanitation
• Operate tools and equipment according to prescribed safety standards, and 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 promptly report any conditions that are not immediately correctable to supervisor. • Maintain personal appearance and hygiene. Other
• Handle and record cashier functions accurately. • Help record food requisitions and order necessary supplies. • Maintain daily food preparation records. • Promote teamwork and interaction with fellow staff members. • Complete annual continuing education requirements. • Follow district safety protocols and emergency procedures. Supervisory Responsibilities: None Mental Demands/Physical Demands/Environmental Factors: 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