Child Nutrition Worker

Welder Elementary School; Sinton (TX); On-site; USD 23,000 - 32,000; Full time

Job summary

Welder Elementary School in Texas is seeking a dependable school nutrition worker to prepare and serve meals, follow menu requirements, and uphold high standards of quality, sanitation, and food safety.

Responsibilities include setting up serving lines, portion control, cashier duties if needed, documenting food production, and maintaining clean storage and work areas in a busy campus kitchen.

Qualifications

• Food Handlers Card required.
• Ability to follow written and verbal food safety instructions.
• Working knowledge of kitchen equipment and food production procedures.

Responsibilities

• Assist in the preparation and production of menu items.
• Set up serving lines, serve food, and replenish foods according to meal schedules and policies; promote portion control and proper use of leftovers.
• Store and handle food safely; maintain a clean, organized storage area.
• Convey food and supplies from kitchen to meal service areas and campus events.
• Operate tools and equipment following safety standards; maintain cleanliness and sanitation.
• Keep work areas and garbage containers clean and sanitary; report unsafe conditions.
• May perform cashier duties and assist in meal counting and claiming; record transactions accurately.
• Communicate food and supply needs to the Site Manager and maintain daily food prep records.

Skills

Food safety instructions comprehension

Kitchen equipment knowledge

Operate kitchen tools

Basic math

Reading & writing

Food prep skills (rinsing, washing, d/

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.

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

• 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