Child Nutrition Worker

Gravette Public Schools

Position Description

Position Title: Child Nutrition Worker

Department: School Services

Reports To: Food Service Director

Evaluated By: Food Service Director

PURPOSE OF JOB: Prepare and serve food items to students and/or school personnel as well as maintaining food service facilities in a safe and sanitary condition. Further descriptions related to specific content area may apply.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The following duties are normal for this job. These are not to be construed as exclusive or all inclusive.

Other duties may be required and assigned.

• Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner.
• Cleans utensils, equipment, storage area, food preparation and serving areas for the purpose of maintaining required sanitary conditions.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
• Performs functions of other nutritional service positions, as requested by supervisor for the purpose of ensuring adequate staff coverage within site nutritional service operations.
• Prepares ready-to-eat food items and beverages for the purpose of meeting mandated nutritional and projected meal requirements for onsite and/or offsite school kitchens.
• Records kitchen and/or food related data (e.g. food temperatures, milk counts, inventories) for the purpose of maintaining accurate records.
• Relocates a variety of food and/or kitchen items (e.g. panning items from dish to dish, leftovers, dishes, salad bar items) for the purpose of condensing and/or consolidating appropriate materials, supplies and/or equipment to ensure a safe, well organized working environment.
• Reports equipment malfunctions to supervisor for repair and/or replacement.
• Serves one or more items.
• Unloads food, materials, and/or supplies from delivery trucks.

SKILLS:

Required performing single, non-technical tasks using existing skills. Specific skill-based competencies required to satisfactorily perform the functions of the job include: handling hazardous materials; using equipment used in a kitchen setting; operating standard office equipment; adhering to safety practices; and preparing and maintaining accurate records.

KNOWLEDGE:

Required performing basic math; reading and following instructions; and understanding multi-step written and oral instructions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: health standards and hazards; methods of industrial cleaning; quantity cooking; safety practices and procedures; methods of preparation, handling and storage of food in quantity; and proper maintenance and operation of modern equipment.

ABILITY:

Required to schedule activities, compare and analyze data, and use job-related equipment. Ability is also required to work with a diversity of individuals; work with specific, job-related data; and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: adapting to changing work priorities; communicating with diverse groups; displaying mechanical aptitude; maintaining confidentiality; meeting deadlines and schedules; setting priorities; working as part of a team; working with detailed information/data; and working with frequent interruptions.

OTHER SKILLS:

• Participates in unit meetings, in-service training, workshops, etc. as required for the purpose of conveying and/or gathering information required to perform job functions.
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
• Balances cash drawer at end of day for the purpose of ensuring the reconciliation with meal counts and payments.
• Collects payments for meals at cash register for the purpose of ensuring the appropriate payments are collected at time of purchase.
• Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards.
• Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements.

TERMS OF EMPLOYMENT:

Salary to be established by the Gravette School Board.

EVALUATION:

Performance of this job will be evaluated in accordance with provisions of the Board’s policy on Evaluation of Professional Personnel.

MINIMUM TRAINING AND EXPERIENCE REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS:

Job related experience is preferred but not required. High School Diploma preferred but not required.

CLEARANCES:

Criminal Justice Fingerprint/Background Clearance, Tuberculosis Clearance.

PHYSICAL REQUIREMENTS:

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; some stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally, the job requires 5% sitting, 30% walking, and 65% standing. The job is performed under some temperature extremes and in hazardous conditions.

LANGUAGE SKILLS:

Ability to read, analyze, and interpret general information. Ability to effectively present information and respond to questions.

VERBAL APTITUDE:

Requires the ability to record and deliver information to supervisors and officials; to explain procedures and policies; and to follow verbal and written instructions, guidelines and objectives.

MOTOR COORDINATION:

Requires the ability to coordinate hands and eyes in using departmentally-related equipment.