In the capacity of a substitute / on-call child nutrition worker; 

 

Assist full-time staff in preparation and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation and safety practices. 

 

Education/Certification:

High school diploma or GED

Must be able to obtain and maintain Texas food handler permit

 

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:

Food service experience preferred

 

Food preparation and Serving

1. Assist child nutrition workers in preparing quality food according to a planned menu of tested and uniform recipes.
2. Serve food according to meal schedules, departmental policies and procedures.
3. Practice and promote portion control and proper use of leftovers.
4. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.

Safety and Sanitation

1. Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high standards of cleanliness, health and safety.
2. Follow established safety procedures and techniques to perform job duties including lifting, climbing, etc. 
3. Keep garbage collection containers and areas neat and sanitary.
4. Correct unsafe conditions in the work area and promptly report any conditions that are not immediately correctable to the supervisor. 
5. Maintain personal appearance and hygiene. 

Training Standards

1.  Annually, complete a minimum of 6 hours of prescribed training in one or more of the following categories: nutrition, operation, administration, communication / marketing. 

Other

1. Promote teamwork and interaction with fellow staff members.
2. Complete annual continuing education requirements. 
3. Follow district safety protocols and emergency procedures.

 

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, stooping, pushing, pulling and twisting. 

Motion: Continual walking; frequent climbing (ladder), grasping, squeezing, wrist flexion/ extension, reaching and overhead reaching. 

Lifting: Frequent moderate lifting and carrying (15-44 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, gasses), 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.

 

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. This job description remains valid until or unless the job description is updated.