What are the responsibilities and job description for the Nutrition Helper - District wide position at Various Sites?
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
Salary : $16
