Child Nutrition Specialist
Job Title:
Child Nutrition SpecialistReports to:
Cafeteria ManagerDept.
/School:
Child Nutrition DepartmentWage/Hour Status:
NonexemptPay Grade:
OS1 - 190 daysDate Revised:
10/22/2020Primary Purpose:
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:
High School Diploma or GED preferredSpecial Knowledge/Skills:
Ability to understand food preparation and safety instructionsWorking knowledge of kitchen equipment and food production proceduresAbility to operate large and small kitchen equipment and toolsAbility to perform basic arithmetic operations
Experience:
Completion of a sanitation course before or during the first yearMajor Responsibilities and Duties:
GeneralDemonstrates thoroughness, reliability and a high degree of accuracy in performing work assignments.
Works cooperatively with others and maintains a positive attitude in the work environment.
Demonstrates initiative and good judgment in problem solving and decision making.
Reports promptly and maintains good attendance.
Uses time productively on the job.
Follows district policies, rules and regulationsAccepts supervisory directionStrives to improve job skillsDemonstrates tact, courtesy and helpfulness in dealing with staff, students, parents, and visitors in the district.
Food Preparation and ServingPrepare quality food according to a planned menu of tested, uniform recipes.
Serve food according to meal schedules, departmental policies, and procedures.
Practice and promote portion control and proper use of leftovers.
Supervise storage and handling of food items and supplies.
Maintain a clean and organized storage area.
Safety and SanitationOperate tools and equipment according to prescribed safety standards.
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 report any conditions that are not correctable to supervisor immediately.
Maintain personal appearance and hygiene.
OtherHandle and record cashier functions accurately.
Help record food requisitions and orders necessary supplies.
Maintain daily food preparation records.
Promote teamwork and interaction with fellow staff members.
Performs other duties as assigned.
Supervisory
Responsibilities:
NoneEquipment Used:
Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility cart.
Working Conditions:
Mental Demands/Physical Demands/Environmental Factors:
Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.
Recommended Skills Courtesy Dishwashers Positive Attitude Problem Solving Reliability Team Working Estimated Salary: $20 to $28 per hour based on qualifications.
Child Nutrition SpecialistReports to:
Cafeteria ManagerDept.
/School:
Child Nutrition DepartmentWage/Hour Status:
NonexemptPay Grade:
OS1 - 190 daysDate Revised:
10/22/2020Primary Purpose:
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:
High School Diploma or GED preferredSpecial Knowledge/Skills:
Ability to understand food preparation and safety instructionsWorking knowledge of kitchen equipment and food production proceduresAbility to operate large and small kitchen equipment and toolsAbility to perform basic arithmetic operations
Experience:
Completion of a sanitation course before or during the first yearMajor Responsibilities and Duties:
GeneralDemonstrates thoroughness, reliability and a high degree of accuracy in performing work assignments.
Works cooperatively with others and maintains a positive attitude in the work environment.
Demonstrates initiative and good judgment in problem solving and decision making.
Reports promptly and maintains good attendance.
Uses time productively on the job.
Follows district policies, rules and regulationsAccepts supervisory directionStrives to improve job skillsDemonstrates tact, courtesy and helpfulness in dealing with staff, students, parents, and visitors in the district.
Food Preparation and ServingPrepare quality food according to a planned menu of tested, uniform recipes.
Serve food according to meal schedules, departmental policies, and procedures.
Practice and promote portion control and proper use of leftovers.
Supervise storage and handling of food items and supplies.
Maintain a clean and organized storage area.
Safety and SanitationOperate tools and equipment according to prescribed safety standards.
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 report any conditions that are not correctable to supervisor immediately.
Maintain personal appearance and hygiene.
OtherHandle and record cashier functions accurately.
Help record food requisitions and orders necessary supplies.
Maintain daily food preparation records.
Promote teamwork and interaction with fellow staff members.
Performs other duties as assigned.
Supervisory
Responsibilities:
NoneEquipment Used:
Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility cart.
Working Conditions:
Mental Demands/Physical Demands/Environmental Factors:
Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.
Recommended Skills Courtesy Dishwashers Positive Attitude Problem Solving Reliability Team Working Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
