Child Nutrition Worker

Education Service Center, Region 2; Sinton (TX); On-site; USD 17,000 - 19,000; Part time

Job summary

Education Service Center, Region 2 is hiring for a school cafeteria worker to prepare and serve meals, manage serving lines, and help maintain food safety standards.

You will assist with menu item production, portion control, and safe handling of food and supplies. Occasional cashier duties and daily record-keeping may be required, with emphasis on teamwork and compliance with district safety protocols.

Qualifications

• Understanding and following written and verbal food prep 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

Responsibilities

• Assist in the preparation and production of menu items.
• Set up serving lines, serve food, replenish foods and supplies according to meal schedules and procedures; promote portion control and proper use of leftovers.
• Store and handle food items and supplies safely; maintain a clean, organized storage area.
• Convey food and supplies from kitchen to meal service areas and campus events.
• May perform cashier duties and help with meal counting, recording 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 staff.
• Complete annual continuing education requirements.
• Follow district safety protocols and emergency procedures.

Skills

Food safety

Equipment operation

Math skills

Reading & writing

Food prep

Education

Food Handlers Card

Job description

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.

Safety and Sanitation

• 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.

Other

• 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.

Supervisory Responsibilities

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

Salary

• From 11.88


• To 14.30


• Salary Type Hourly


• Child Nutrition / Cafeteria Cashiering, Dish Washer, Food Preparation, Sanitation