What are the responsibilities and job description for the School Nutrition Worker position at ServingSchools?
Lake Region Middle School
School year position
Monday - Friday - 7 hours per day - 6 a.m. - 1 p.m.
High School diploma or equivalent
Physical ability compatible to the performance responsibilities
Possess or is able to obtain Serve Safe Certification within six months of being hired.
Ability to carry or lift up to 50 pounds, stoop, walk, crouch, kneel, pull, push, reach, use repetitive hand and arm motion, and physically react at/or during the time of an emergency.
Ability to withstand partial and full body exposure to temperature extremes; noise/ vibrations/ exposure to fumes, vapors, gases, dusts, smoke; humidity extremes; work with hands in water, and biological exposure.
Prepares meals, as assigned, according to standardized recipes for nutrient levels, according to planned menu, and uses proper portion control with regard to the ages of those to be served. Determines quality of finished product based on flavor, smell, and appearance, prior to serving.
Is responsible, as assigned, for the process of dish washing and sterilization, proper handling, and storage of food items and equipment as outlined in the District’s HACCP plan
School year position
Monday - Friday - 7 hours per day - 6 a.m. - 1 p.m.
High School diploma or equivalent
Physical ability compatible to the performance responsibilities
Possess or is able to obtain Serve Safe Certification within six months of being hired.
Ability to carry or lift up to 50 pounds, stoop, walk, crouch, kneel, pull, push, reach, use repetitive hand and arm motion, and physically react at/or during the time of an emergency.
Ability to withstand partial and full body exposure to temperature extremes; noise/ vibrations/ exposure to fumes, vapors, gases, dusts, smoke; humidity extremes; work with hands in water, and biological exposure.
Prepares meals, as assigned, according to standardized recipes for nutrient levels, according to planned menu, and uses proper portion control with regard to the ages of those to be served. Determines quality of finished product based on flavor, smell, and appearance, prior to serving.
Is responsible, as assigned, for the process of dish washing and sterilization, proper handling, and storage of food items and equipment as outlined in the District’s HACCP plan