Job Title : Student Nutrition Pool Exemption Status / Test : Nonexempt
Reports to : Cafeteria Manager Date Revised : April 2024
Dept. / School : Student Nutrition
Pay Grade : MT01 Min : $15.50 Mid : $18.25 Hourly Rates
Primary Purpose :
Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high-quality standards in food production, sanitation, and safety practices.
Qualifications :
Education / Certification :
High school diploma or equivalent preferred
Experience :
Training will be provided
Special Knowledge / Skills :
- Ability to understand 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
Major Responsibilities and Duties :
Food Preparation and Serving
- Prepare quality food according to a planned menu of tested and uniform recipes.
- Serve food 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.
Safety and Sanitation
- Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high cleanliness, health, and safety standards.
- Keep garbage collection containers and areas neat and sanitary.
- Correct unsafe conditions in the work area and promptly report any conditions that are not immediately correctable to the supervisor.
- Maintain personal appearance and hygiene.
Other
- Handle and record cashier functions accurately.
- Help record food requisitions and order necessary supplies.
- 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.
- Perform all duties as assigned.
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 / stooping, 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 a 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