Job Title: Child Nutrition Worker
Exemption Status/Test: Nonexempt
Reports to: Cafeteria Manager / Food Service Director
Dept./School: Assigned Campus
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.
Qualifications:
Education/Certification:
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
Experience:
Major Responsibilities and Duties:
- Food Preparation and Serving
- Safety and Sanitation
- Other duties as assigned
Supervisory Responsibilities:
Mental and Physical Demands/Environmental Factors:
Tools Used:
- Standard large and small kitchen equipment and tools including electric slicer, mixere, 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
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