About this role
Position Title: Child Nutrition Program Food Service Worker
Department: Child Nutrition Program
Reports To: Production Manager and Child Nutrition Program Director
Prepared By: Child Nutrition Program Director Shelly Mohr
Approved By: Superintendent Brandon Borseth
Date: 2025
SUMMARY: To assist in the preparation and serving of quality food to students in a quick and pleasant manner.
ESSENTIAL DUTIES AND RESPONSIBILITIES. Other duties may be assigned.
• Assists with quantity, food preparation and service.
• Assists with the daily cleaning of all kitchen equipment to ensure cleanliness and sanitary conditions are met.
• Sets up and breaks down serving lines (salad bar, hot food, ala carte etc).
• Operates cash register and computer with accuracy in a fast paced environment, following regulatory guidelines.
• Counts money and makes change.
• Completes related reports.
• Prepares food according to a planned menu and standardized recipes, to assure the finished product is of best quality both in flavor and appearance before it is served.
• Each person is personally responsible for seeing that:
• Highest degree of food quality is maintained.
• Lunch is ready to serve on time.
• Food, time, equipment, and supplies are used economically and efficiently.
• Safety precautions are followed in regards to food, chemicals, dishes, equipment, and person.
• The kitchens and all equipment are left clean and in good order at the end of each day.
• All job assignments are complete and appropriate preparation has been completed for the next day.
• Completes production records and all associated reports.
• Reports inferior quality of food items or faulty equipment to the appropriate authority.
• Follow appropriate inventory procedures.
• Fills in at any of the kitchen sites in the district as needed.
SUPERVISORY RESPONSIBILITIES:
On Site Person In Charge per Food Code by delegation of Director or Production Manager
QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily:
• Understand work flow of department and time constraints involved.
• Follow sanitation procedures, food safety, and regulations
• Standard Operating Procedures as outlined within the Department and the District.
• Professional demeanor and behavior throughout the work day
• Maintain Confidentiality
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The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
LANGUAGE and COMMUNICATION:
• Communication skills must be of a high level,
• Effectively and efficiently communicate with multiple levels of communication skills in co-workers.
• Read and comprehend complex instructions, short correspondence, and memos.
• Write simple correspondence.
• Effectively present information in one-on-one and small group situations to customers,
clients, and other employees of the organization using effective communication means.
EDUCATION and/or EXPERIENCE:
• High school diploma or general education degree (GED)
• Experience with large scale food preparation, cooking, service, and clean up.
• Completion of an approved sanitation course.
• Education requirements per USDA regulation for Child Nutrition Program employees.
• Understanding of Microsoft Excel
• General computer operations
MATHEMATICAL SKILLS:
• Ability to add and subtract up to four digit numbers and to multiply and divide multi-digit numbers.
• Ability to perform these operations using units of American money and weight measurement, volume, and distance.
REASONING ABILITY:
• Apply common sense understanding to carry out simple and complex written or oral instructions.
• Deal with problems involving a few concrete variables in standardized situations.
• Daily demonstration of making decisions that comply with the current Food Code in use by Cedar County Iowa's Child Nutrition Program Regulations and The District's Standard Operating Procedures.
OTHER SKILLS and ABILITIES:
• Pass an entry-level aptitude test.
• Work in a cooperative and friendly manner.
• Perform job requirements and communicate in a noisy and hot or cold environment.
• Establish and maintain effective working relationships with students, staff, and the community.
• Complete courses in a satisfactory manner specific to job duties.
• Perform duties with awareness of all district requirements and Board of Education policies.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform 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 is frequently required to
• Walk
• Stand continuously on hard surface floors.
• Frequent bending or twisting at the neck and trunk
• Reaching with hands and arms
• Repetition the same hand/arm/finger motion many times
• Continuous use of hand strength to grasp tools.
• Stoop, kneel, crouch, or crawl
• Lift and move up to 50 pounds such as milk crates, frozen foods, canned food etc.
• Visual abilities include: close vision, and depth perception and peripheral vision.
• Trips to other buildings as deemed necessary by the Director
WORK ENVIRONMENT:
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 occasionally:
• Works in temperatures ranging from 100° to -20°
• Occasionally will walk on slippery surfaces
• Must be able to meet deadlines with severe time constraints
• Interact with students, other District employees, and other food service workers in a
positive manner.
• Noise level in the work environment is frequently loud to where you have to raise your voice to be heard.
The employee has a greater than average risk of getting a minor injury such as a cut or burn while performing the duties of this job.