Nutrition Helper 24-25

TITLE: Nutrition Helper

JOB DESCRIPTION:

Prepare and serve food to students and staff; may serve as cashier. Ensure entrée pans are full and replace them as necessary. Maintains standards of safety, sanitation, and cleanliness in the kitchen and cafeteria.

QUALIFICATIONS:

• Education and/or experience equivalent to a High School Diploma or GED preferred or equivalent combination of education and experience to successfully perform essential duties.
• One (1) year food handling experience (preferred).
• State of Arizona Identity Verified (IVP) Fingerprint Clearance Card.
• Ability to obtain a Food Handlers Card.

ESSENTIAL FUNCTIONS: (Essential functions, as defined under the Americans with Disabilities Act, may include any of the following tasks, knowledge, skills, and other characteristics. This list is ILLUSTRATIVE ONLY, and is not a comprehensive listing of all duties and responsibilities performed by incumbents of this class.)

DUTIES AND RESPONSIBILITIES:

• Prepare food to be served to students and staff.
• Clean and process fruits and vegetables and prepare various salads.
• Follow recipes and cook food for proper time and to proper temperature.
• May slice meat and cheeses for sandwiches; wrap and bag ala carte items.
• Place food into serving dishes as required.
• Gather, set up and replenish serving lines; serve food.
• Maintain accurate counts of food served and left overs; complete required forms.
• Operate and clean food service equipment.
• Sweep and mop floor.
• Maintain cleanliness of dining room and kitchen areas.
• Use computer to cashier at meals and count money collected.
• Maintain sanitation, health and safety standards in work area.
• Perform other duties as assigned.

KNOWLEDGE, SKILLS AND OTHER CHARACTERISTICS:

• Knowledge of appropriate food handling methods and techniques
• Knowledge of district food service policies and procedures
• Knowledge of food service operations including sanitation standards and food preparation
• Knowledge of food service equipment
• Skill establishing and maintaining effective working relationships
• Ability to effectively communicate

WORKING CONDITIONS:

Works around dangerous machinery

Exposure to infectious disease and potential physical harm

PHYSICAL EFFORT:

Frequently, bend, stoop and lift up to 45 lbs.

Work in various temperature environments

Periods of prolonged standing.

WORK YEAR: 190 Days for full-time, 182 Days for part-time

DEPARTMENT/SCHOOL: Nutrition Services/Elementary/Middle School

REPORTS TO: Nutrition Manager, Nutrition Services Trainer, Supervisor or Director

EVALUATION: Classified Personnel Evaluation

SUPERVISES: N/A