Job Title:   Child Nutrition Worker                                                 

Exemption Status/Test:  Nonexempt

Reports to:   Cafeteria Manager                                                         

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:

• None specified

     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:

• None

Major Responsibilities and Duties:

• Food Preparation and Serving
• Safety and Sanitation
• Other duties as assigned

Supervisory Responsibilities:

• None

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