SSH CNP 7 hour Cook

DALLAS COUNTY SCHOOLS

JOB TITLE: Child Nutrition Program Employee

QUALIFICATIONS:
1. High school graduate or equivalent (GED) and academic competency in basic skills.
2. Must become Servsafe Certified within two years of employment.
3. Good physical and emotional health including ability to perform duties described in
essential functions.
4. Effective interpersonal communication skills.
5. Such alternatives to the above qualifications as the Board of Education may find
appropriate and acceptable.
REPORTS TO:
Child Nutrition Program Manager, Assistant Manager, School Administration
JOB GOAL:
Demonstrates excellent customer service while preparing food that is attractive and nutritious;
serves meals in a friendly and efficient manner.

PERFORMANCE RESPONSIBILITIES:
1. Performs work in the Child Nutrition Program in accordance with regulations,
policies and procedures.
2. Assists with basic food preparation and proper food storage.
3. Follows verbal and written instructions.
4. Prepares food as assigned according to the planned menu.
5. Follow recipes accurately.
6. Maintains working knowledge of kitchen equipment.
7. Prepares service lines for meal time.
8. Assumes responsibility for serving and replenishing menu items.
9. Provides cordial and professional service while working cooperatively with others.
10. Cleans and maintains orderly, safe and sanitary conditions in compliance with
applicable regulations.
11. Assumes responsibility for storage and disposal of foods.
12. Receives, transports and stores food deliveries appropriately.
13. Displays good personal grooming and appropriate dress for food service according to

the Child Nutrition Program Handbook (available online).
14. Maintains confidentiality of work-related issues, records, and school related
information.
15. Be regular and punctual in attendance.
16. Perform duties in a manner that will promote good public relations.
17. Understands and complies with Dallas County Board of Education policies and
procedures.
18. Assumes other duties as assigned.

ESSENTIAL FUNCTIONS:

1. Capable of being trained in safe food handling techniques.
2. Ability to communicate, understand verbal and written instructions.
3. Capable of maintaining emotional control.
4. Adequate physical mobility including, but not limited to, the ability to perform the below
listed functions:
5. Work in a standing position for prolonged periods of time
A. Lift and/or carry moderate weight daily (15-45 pounds)
B. Walk, balance, bend, kneel and reach
C. Exert adequate force to push/pull at least 40 pounds

6. Capable of working in an environment which may include, but not limited to, exposure
to the following:
A. Slippery surfaces
B. Prolonged periods with hands in water
C. Approved cleaning chemicals
D. Common food allergens
E. Extreme hot or cold temperatures
F. Mopping, taking out trash