What are the responsibilities and job description for the Child Nutrition Worker position at Welder Elementary School?
Auxiliary - Position - Child Nutrition
Primary Purpose
Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.
Education/Certification
Food Handlers Card
Special Knowledge/Skills
Ability to understand and follow written and verbal food preparation and safety instructions
Working knowledge of kitchen equipment and food production procedures
Ability to operate large and small kitchen equipment and tools
Ability to perform basic math
Ability to read and write
Ability to apply food skills such as rinsing, washing, peeling, slicing, chopping, dicing, weighing, measuring, wrapping, dating and labeling
Experience
None
Major Responsibilities And Duties
Food Preparation and Serving
None
Mental Demands/Physical Demands/Environmental Factors
Tools/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
Primary Purpose
Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.
Education/Certification
Food Handlers Card
Special Knowledge/Skills
Ability to understand and follow written and verbal food preparation and safety instructions
Working knowledge of kitchen equipment and food production procedures
Ability to operate large and small kitchen equipment and tools
Ability to perform basic math
Ability to read and write
Ability to apply food skills such as rinsing, washing, peeling, slicing, chopping, dicing, weighing, measuring, wrapping, dating and labeling
Experience
None
Major Responsibilities And Duties
Food Preparation and Serving
- Assist in the preparation and production of menu items.
- Set up serving lines, serve food, replenish foods and supplies according to meal schedules, departmental policies, and procedures and practice and promote portion control and proper use of leftovers.
- Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.
- Convey food and supplies from kitchen to meal service areas and campus meal service events.
- Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
- Keep all work areas, including garbage collection containers washed, clean, neat and sanitary.
- Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
- Maintain personal appearance and hygiene.
- May perform cashier duties as required or assist in the meal counting and claiming process. Record counting and claiming and cashier transactions accurately.
- Help communicate and record food and supply needs and usage to the Site Manager.
- Maintain daily food preparation records.
- Promote teamwork and interaction with fellow staff members.
- Complete annual continuing education requirements.
- Follow district safety protocols and emergency procedures.
None
Mental Demands/Physical Demands/Environmental Factors
Tools/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