NUTRITION SERVICE WORKER II - (OPEN IN HOUSE TO CURRENT SNOWLINE NUTRITION SERVICE EMPLOYEES ONLY) (

POSITION DESCRIPTION: NUTRITION SERVICE WORKER II

PRIMARY FUNCTIONS: Under the general supervision of the Nutrition Services Director, oversees the opening/closing and operations of all nutrition programs in a serving kitchen. Orders, receives, coordinates food preparation and serving duties at a school cafeteria; data entry and reporting pertaining to inventory, student information, and reconciliation of daily sales; assist Nutrition Director in training and provide work direction and guidance to Nutrition Service Worker I in the performance of their daily duties. Maintain facilities in a sanitary condition and comply with mandated health requirements.

DIRECTLY RESPONSIBLE TO: Director of Nutrition Services or Designee

Typical Duties And Responsibilities

• Operate a serving kitchen including the receiving, preparation and cooking of food for distribution.
• Prepare various reports, records, data entry and paperwork related to nutrition service operations at an assigned school.
• Train, organize and coordinate work flow to nutrition service personnel at assigned school; assure the use of proper food preparation methods, safe work practices, and compliance with standards of cleanliness and sanitation.
• Prepare, assemble, serve and sell lunches and a la carte items; cook entrees, assemble sandwiches and prepare other items according to the daily menu.
• Heat food items such as burger patties, burritos, pizzas according to established schedules and time lines. Prepare salad dressings and other condiments as required. Follow all USDA and CDE guidelines in meal preparation and serving.
• Operate Point-of Sale (POS) system; perform cashiering duties as assigned; count money and make correct change; maintain the financial accountability of site funds and student balances owed; balance and verify cash drawers; utilize a computer to perform transactions and input data as assigned; prepare and submit reports relating to student counts, sales and food inventories as required.
• Supply serving lines, windows and snack bar areas with food items and supplies.
• Serve student, faculty and staff lunches at assigned site.
• Communicate with students and staff to exchange information; notify students of meal portion and nutritional standards as appropriate.
• Order food and supplies to meet menu requirements; receive cold and hot food items and place into appropriate storage; maintain temperature logs as required and complete inventories.
• Will attend meetings and trainings specific to health, nutrition, professional standards, staff development, communication, supervision and other related topics.
• Will conduct monthly safety meetings for site staff
• Inventory food items, beverages and supplies as assigned; prepare appropriate records and reports.
• Will assess site safety and report equipment malfunctions and maintain nutrition service equipment areas in a clean and sanitary manner according to established standards and regulations. Operate standard food service equipment such as dishwashers, warmers, ovens, mixers, can openers, scoopers, microwaves and food carts
• Generate and distribute signage, forms and other documentation relating to Child Nutrition as assigned.
• Maintain various routine records related to assigned activities as required.
• Perform job related duties as assigned.
  
  

Minimum Qualifications

EDUCATION: Equivalent to the completion of twelfth grade/Serve Safe Certificate, USDA and CDE required annual training

EXPERIENCE: Twelve months experience in food service work

KNOWLEDGE OF: Methods of preparing and serving food in large quantities; standard kitchen equipment, utensils and measurements; health and safety regulations; record-keeping techniques; food preparation methods such as washing, cutting and assembling foods and ingredients; sanitation related to cooking and serving food; basic math and cashiering skills; oral and written communication skills; principles of lead direction and training. Knowledge of pertinent Federal, State and local laws, codes and regulations, occupational hazards (HACCP) and standard safety practices necessary in food preparation and service. A thorough understanding of Pest Management and Standard Operating Procedures.

ABILITY TO: Work independently, lead, organize and coordinate the work of nutrition service personnel. Utilize proper methods of preparing food for sale in an assigned school facility; follow applicable health and sanitation requirements; lift and transport quantity amounts of foods or ingredients from one are to another; lift heavy objects; work efficiently during rush conditions; make change quickly and accurately; understand and follow oral and written instructions; work cooperatively with others; meet schedules and time lines; instruct, train and provide work direction to others; maintain records and prepare reports; operate standard kitchen equipment and machines; stand and work in refrigerators and freezers.

PHYSICAL REQUIREMENTS: Must be able to stand/walk for the required duration of assignment. Must be able to lift/pull/push a minimum of 50 pounds and exhibit full range of motion of spine / extremities.

FINGERPRINTING: Fingerprint clearance will be required and conviction records will be checked. Cost of fingerprinting is $69.00 (DOJ & FBI) and will be the responsibility of the successful candidate.

TUBERCULOSIS CERTIFICATE (TB): Must furnish certificate showing proof of being free from active tuberculosis.

Approved 11/19/92; Revised: 10/8/07, 4/2019

Requirements / Qualifications

Requirements / Qualifications