POSITION: Child Nutrition Employee
REPORTS TO: Child Nutrition Manager and Assistant Manager
CONTRACT DAYS: 183 Days (at will)
GENERAL
The child nutrition employee contributes to the learning of students by providing healthful school meals.
SUPERVISION EXERCISED
Demonstrates leadership in taking responsibility in one’s job assignments.
SUPERVISION RECEIVED
Reports directly to child nutrition manager; works under direct supervision and specific instructions.
DUTIES AND RESPONSIBILITIES
- Follows HACCP standard operating procedures (SOPs) contained in the HACCP manual.
- Takes primary responsibility for the preparation of one or more assigned dishes; obtains and measures ingredients; follows approved recipe; assists in the preparation of other dishes.
- Cleans work surfaces, utensils, pots and pans as used; may wash dishes, trays, and silver using the dishwasher; helps to clean walls, floors, tables, windows, and all kitchen areas; may launder towels.
- Assists in the preparation and serving of food in a quick and pleasant manner.
- Serves food at serving line; may store leftovers; may take out garbage and clean garbage containers; cleans serving tables after meals.
- Assumes responsibility for seeing to it that during meal service periods the supply of food offered is replenished regularly.
- Helps to store groceries and supplies in freezer, refrigerator, and storeroom; keeps storage areas orderly; helps to conduct required inventories.
- Uses a variety of institutional kitchen equipment, including slicer, mixer, can opener, scale, steamer, deep fryer, stove, and oven; cleans equipment as needed after use.
- Performs major cleaning of refrigerators, freezer, stoves, and other major appliances along with the storerooms at regularly scheduled intervals as designated by the child nutrition manager.
- Performs jobs designated within required time frame.
- Other duties as assigned by manager.
GUILDELINES USED
Direction from child nutrition manager, cafeteria operating procedures, state health regulations, weekly menu, recipes, in-service training.
CONDITIONS OF WORK
Prolonged standing, crowded quarters, frequent deadlines, hazards of wet floors, potentially dangerous equipment, warm temperatures, climbing ladder, and some heavy lifting (~ 40 lbs).
QUALIFICATIONS REQUIRED
Attendance at all staff development workshops. Must be able to read and perform some math skills. Good health and hygiene, cooking ability, positive attitude toward children, willingness to work as a member of a team, reasoning ability, measurement skills, patience, and courtesy. Each employee shall be willing to follow instructions and abide by the requirements as stated in the handbook. Basic knowledge of computers.
ANNUAL PROFESSIONAL STANDARDS REQUIREMENTS
Program full-time employees must obtain a minimum of six (6) hours per year of professional development continuing education. Part-time employees must obtain a minimum of four (4) hours per year. This is a state requirement and non-negotiable.
TERMS OF EMPLOYMENT
Salary and work year to be established by the Board.
EVALUATION
Performance of this job will be evaluated at minimum one (1) time annually. See the Employee Evaluation section.
