General Nutrition Worker

NORWALK COMMUNITY SCHOOL DISTRICT

Job Title:               General Nutrition Worker

Reports to:            Nutrition Director   

Position Purpose The general nutrition worker performs a variety of job functions essential to the successful operation of the cafeteria. The job functions include food production; sanitation; safety and security; customer service; cashiering; program regulations and accountability; equipment use and care; and professional excellence. The general nutrition worker works under the direction of the Head Cook for daily tasks and the supervision of the Production Kitchen Manager and in partnership with others in the school nutrition program while following federal, state and local guidelines. The local school nutrition program is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction.

Essential Performance Responsibilities

• Standard Operating Procedures (SOP), Program Regulations and Accountability

  • Follow District’s SOP, Iowa Food Code and Federal regulations and reports any discrepancy to the Head Cook or Production Kitchen Manager

• Food Production

  • Provides quality food production and service including timely and appropriate documentation

  • Prepares food following recipes

  • Cools, stores and rotates food following Food Code and SOP

• Sanitation, Safety and Security

  • Maintains a safe facility, including but not limited to reporting unsafe activities, equipment or work space

  • Records required information, including but not limited to, cooking and holding temperatures

  • Clean and sanitize kitchen, serving and dining area, dishes, pots and pans, service carts, hoods, and other items as assigned.

• Customer Service

  • Serves food, replenishes self-serve areas and responds to requests from customers

  • Follows guidance for accommodating food allergies

  • Utilizes Civil Rights behavioral guidelines

• Cashiering

  • Ensures that all items are recorded in the POS system and that accurate prices are charged

  • Maintains confidentiality regarding student account information

• Equipment Use and Care

  • Uses and cares for all equipment according to SOP and manufacturer’s instructions

• Professional Excellence

  • Performs all duties and responsibilities in an ethical and professional manner

  • Communicates effectively with Kitchen Manager and other employees

  • Provides leadership as a team member of the school community

  • Completes annual Professional Standards training as required by the Healthy Hunger Free Kids Act and school district

  • Completes all safety trainings as required.

Note: The above description is illustrative of tasks and responsibilities.  It is not meant to be all inclusive of every task or responsibility.

Knowledge, Skills, and Abilities

• Ability to follow directions and complete tasks in a timely manner

• Demonstrates the ability to work effectively and respectfully with students, teachers, parents and coworkers

• Knowledge of computers, ability to access electronic documents and complete required forms

• Ability to use chemicals, equipment, tools and work processes in cleaning and preventative maintenance of department and equipment

• Ability to read and comprehend labels, signs and written instructions

• Ability to communicate clearly both verbally and in writing

• Ability to work independently

• Ability to establish positive relations with others

• A past history of good attendance

Qualifications Profile

• High school diploma or equivalent highly desired

• Successful completion of ServSafe recommended

• Minimum of 6 months in quantity food service desired

 Physical Requirements

• Occasional lifting, pushing, pulling or maneuvering materials weighing up to 45 pounds

• Frequent reaching with hands and arms, occasionally above shoulder or head level

• Constant standing or walking on potentially slippery or wet surfaces

• Occasional squatting, stooping, bending and kneeling

• Constant gripping with the use of hands and fingers

• Hear and understand speech at normal room levels

• Visual acuity

• Drug, tobacco, and alcohol free at all times while working

• Meet health requirements per state regulations for food handlers

Working Conditions

• Work normally performed in school kitchen and cafeteria, typically assigned to a production kitchen

• Demands of workload may be stressful with frequent peak rush periods and timeline requirements that must be met

• Occasional exposure to temperature changes, fumes, dirt, dust, odors, noise, cleaning chemicals and emergency situations

Terms of Employment

9-month work year. Wage and work year to be established by the Board. Employment subject to provisions of board policy, state and federal law.

Evaluation

Performance will be evaluated annually by the Nutrition Director, or in accordance with provisions of the Board’s policy on evaluation of staff.

FLSA Status

Non-Exempt.