Child Nutrition Worker, Full Time or Part-Time Pool (2025-2026)

Primary Purpose:

Prepares and serves appropriate quantities of food to meet menu requirements. Maintains high standards of quality in food production, sanitation and safety practices.

Qualifications:

Education and Certification

• None specified

Experience

• None required

Knowledge and Skills

• Basic knowledge of kitchen equipment and food production procedures
• Ability to understand written and verbal food preparation and safety instructions
• Ability to operate large and small kitchen equipment and tools
• Ability to perform basic arithmetic operations

Key Responsibilities:

Food Preparation and Service

• Prepare quality food according to a planned menu of tested and uniform recipes.
• Serve food according to meal schedules, departmental policies, and procedures, practicing and promoting portion control and proper use of leftovers.

Food Safety and Storage

• Store and handle food items and supplies safely and according to established procedures.
• Maintain a clean and organized storage area.
• Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high cleanliness, health, and safety standards.
• Keep garbage collection containers and areas neat and sanitary.

Workplace Safety and Cleanliness

• Correct unsafe conditions in the work area and promptly report any conditions that are not immediately correctable to the supervisor.
• Maintain personal appearance and hygiene.

Cashier and Administrative Functions

• Handle and record cashier functions accurately.
• Help record food requisitions and order necessary supplies.
• Maintain daily food preparation records.

Teamwork and Professional Development

• Promote teamwork and interaction with fellow staff members.
• Complete annual continuing education requirements.

Additional Responsibilities:

• Follow district safety protocols and emergency procedures.
• Participate in professional development, department meetings, and special events as assigned.
• Perform other duties as assigned to support the mission and goals of the department.

Supervisory Responsibilities:

• None

Mental Demands/Physical Demands/Environmental Factors:

Tools and 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/stoop, pushing/pulling, and twisting

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

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.