REPORT TO: Director of Child Nutrition Services

SALARY SCHEDULE: 260/R4

WORK YEAR: 10 Months

DEFINITION

Under general supervision, participates in the preparation and/or serving of food; and clean-up work; and performs related work as required.

CHARACTERISTICS

Receives supervision from the Senior Child Nutrition Worker in cooking, preparing and serving food for a central kitchen, ala carte area or cafeteria. When so assigned, Child Nutrition Workers report directly to the Senior Child Nutrition Worker; assists with food service duties for approved special events and assists in food service programs to community groups, parents, students and district personnel. The duties listed below are typical for positions in the class collectively but no one position will necessarily include all these duties.

SUPERVISION OVER

None

EXAMPLES OF DUTIES

Participates in specialized preparation and/or serving of foods, including preparing main dishes and baked goods, vegetables, salads, desserts and other dishes.
Assists in requisitioning, receiving and storing of foods and supplies.
Estimates quantities of food and supplies required.
Assists in maintaining proper care of equipment and sanitation of the kitchen.
Assists in inventory and maintain necessary records.
Assists with cleanup of general work area.
Participates in district inservice programs.

QUALIFICATIONS

Knowledge of:

Methods and materials used in the preparation and serving of food.
Standard sanitation and safety practices and procedures related to the preparation, serving and transporting of food.
Standard kitchen equipment, utensils and measurements.
Basic written and oral English and simple math.

Ability to:

Estimate quantities needed and to order correct amounts of economical food service.
Prepare, cook and bake a wide variety of food in large quantities.
Lift moderately heavy items and stand for sustained periods of time.
Work efficiently during rush conditions.
Understand and carry out oral and written instructions.
Maintain cooperative relationships with those contacted in the course of work.

Training and experience:

Equivalent to completion of the twelfth grade; experience in the preparation and serving of large quantities of food, including the preparation of salads and baked goods, or any combination of training and experience that could likely provide the desired knowledge and abilities.

Personal qualities:

Demonstrates evidence of cleanliness, good health, and a willingness to work; must be free from communicable diseases.

Physical:

Good physical condition, stamina to stand and walk on hard flooring for long periods of time; withstand a wide range of temperatures; work with chemical agents; have the strength to lift and carry items weighing up to 55 pounds.

License:

A Food Handler's Certificate issued by the County Health Department to be obtained at the time of appointment.

Make Appropriate Entry for each of the following items to describe the extent of the specific activity performed by this employee:

Number of Hours

0-1

1-2

3-4

4-5

5-6

0-1

1-2

3-4

4-5

5-6

Sitting

13.

Repetitive Use Of

Standing

Foot Control

Walking

Right Only

Bending Over

Left Only

Crawling

Both

Climbing

14.

Repetitive Use Of Hand

Reaching Overhead

Right Only

Crouching

Left Only

Kneeling

Both

10.

Balancing

15.

Grasping

11.

Pushing or Pulling

Simple/Light

12.

Lifting or Carrying

(1)

Right Only

10 lbs. or less

(2)

Left Only

11 to 25 lbs.

(3)

Both

26 to 50 lbs.

Firm/Strong

51 to 75 lbs.

(1)

Right Only

76 to 100 lbs.

(2)

Left Only

over 100 lbs.

(3)

Both

16.

Fine Dexterity

Right Only

Left Only

Both

Yes

Description

17.

Driving cars, trucks, forklifts and other equipment

18.

Walking on uneven ground

19.

Exposure to dust, gas, or fumes

20.

Exposure to marked changes in temperature or humidity