Lead Child Nutrition Worker

Job Title:  Lead Child Nutrition Worker             Wage/Hour Status:  Non- Exempt   

Reports to:  CNP Manager and Principal          Date Reviewed:             August 2022

Dept./School:  Assigned Campus

Summary:

Responsible for on-site leadership of campus child nutrition operations. Ensure appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Ensure all operations follow safe food handling standards.

Qualifications/Education:

• High School Diploma or GED preferred
• Certified Food Manager (CFM)
• One-year clerical experience in food service operations preferred

Other Skills and Abilities:

1. Knowledge of methods, materials, equipment, and appliances used in food preparation
2. Must be eligible to obtain a food handler's card.
3. Ability to manage personnel
4. Effective organizational, communication, and interpersonal skills
5. Ability to perform duties on a flex schedule, upon approval by superintendent, in response to pandemics, natural disasters, catastrophic events, etc.

Major Responsibilities and Duties:

Cafeteria Management

1. Intake of school lunch applications that includes screening and determining eligibility and data entry of applications.
2. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
3. Work cooperatively with campus principal and manager to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
4. Communication with parents’ regarding school lunch applications if needed.

 Food Preparation

1. Assists with the preparation, cooking, and serving of food (e.g. regular food items, special diets, students with allergies, etc.).
2. Ensure food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations.

 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. Monitors kitchen and cafeteria areas to correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
3. Follow established procedures for locking, checking, and safeguarding facilities.
4. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.
5. Cleans linens, utensils, equipment, storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions.
6. Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards.
7. Receives food items and/or supplies and ensures proper storages.
8. Follows temperature requirements and food spoilage guidelines.

 Inventory and Equipment

1. Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories.
2. Maintain logs on all equipment maintenance required within campus child nutrition department.
3. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs.
4. Conduct inventory of equipment and supplies.

Policy, Reports, and Law

1. Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.
2. Complete annual continuing education requirements and attend in service training, workshops, etc.
3. Follow district safety protocols and emergency procedures.

 Other

1. Performs functions of other CNP positions as requested by manager for the purpose of ensuring adequate staff coverage.

1. Perform other duties as assigned as directed by CNP Manager and Principal.

Supervisory Responsibilities:

Monitor the work and issue work assignments to campus child nutrition workers.

Equipment Used:

Computer, telephone, printer, copier, fax machine, calculator and other standard office equipment and peripherals. District vehicle. 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.

Working Conditions:

Occasional absences are understood but regular attendance is required. Frequent district wide travel is required. Employee may work prolonged or irregular hours. While performing the duties of this job, continual walking, frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, overhead reaching, prolonged standing, frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting is necessary. The employee must occasionally do lifting and carrying (15-44 lbs.). 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. Employee must work with frequent interruptions and maintain emotional control under stress.

STET/HMPS considers applications for all positions without regard to race, color, national origin, age, religion, sex, marital status, veteran or military status, the presence of a medical condition, disability, or any other legally protected status.

The information contained in this job description is for compliance with the Americans with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position.  Additional duties are performed by the individuals currently holding this position and additional duties may be assigned.