CHILD NUTRITION ASSISTANT -308501

Job Summary

Required Qualifications

• •High School Diploma or GED
• •1 to 2 years of experience in the preparation of foods in an institutional setting or childcare
• •Ability to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service
• •Ability to lift up to 50 pounds on occasion
• •Ability to exert up to 25 pounds of force regularly
• •Ability to exert 10 pounds of force constantly
• •Ability to stand for hours
• •Ability to bend, twist, lift, stoop, reach overhead
• •Ability to speak and/or signal people to convey or exchange information
• •Ability to receive instructions, assignments or directions from superiors
• •Ability to work cooperatively with coworkers to complete group tasks and to serve customer needs
• •Ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets
• •Ability to prepare simple reports, logs, and lists
• •Ability to speak to people with poise, voice control, self-control and confidence
• •Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form
• •Ability to deal with problems involving several concrete variables in or from standardized situations
• •Ability to record and deliver information, to explain procedures, and to follow oral and written instructions
• •Ability to communicate effectively and efficiently in standard English
• •Ability to correctly utilize mathematical formulas while following standardized recipes
• •Ability to add and subtract
• •Ability to multiply and divide
• •Ability to work with fractions, utilize decimals and percentages
• •Ability to complete time sheet correctly
• •Ability to inspect items for proper length, width, and shape
• •Ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment
• •Ability to use two hands simultaneously to pan food items
• •Ability to handle a variety of items such as kitchen equipment
• •Ability to differentiate between colors and shades of color
• •Ability to talk and hear
• •Ability to express or exchange ideas by means of spoken words
• •Ability to perceive nature of sounds by ear
• •Ability to wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere
• •Ability to store and take prescribed medication appropriately
• •Ability to deal with people beyond giving and receiving instructions
• •Ability to be adaptable to performing under stress and when confronted with emergency situations
• •Ability to be courteous and respectful of coworkers and customers
• •Ability to establish and maintain effective working relationships as necessitated by work assignments
• •Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner
• •Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places
• •General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures
• •General knowledge of proper storage methods for various food
• •Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service
• •Must be able to lift up to 50 pounds on occasion
• •Must be able to exert up to 25 pounds of force regularly
• •Must be able to exert 10 pounds of force constantly
• •Must be able to stand for hours
• •Must be able to bend, twist, lift, stoop, reach overhead
• •Must be able to communicate effectively and efficiently in standard English
• •Must be able to correctly utilize mathematical formulas while following standardized recipes
• •Must be able to add and subtract
• •Must be able to multiply and divide
• •Must be able to work with fractions, utilize decimals and percentages
• •Must be able to complete their time sheet correctly
• •Must be able to inspect items for proper length, width, and shape
• •Must be able to coordinate hands and eyes rapidly and accurately in using kitchen equipment
• •Must be able to use two hands simultaneously to pan food items
• •Must be able to handle a variety of items such as kitchen equipment
• •Must be able to differentiate between colors and shades of color
• •Must be able to talk and hear
• •Must be able to express or exchange ideas by means of spoken words
• •Must be able to perceive nature of sounds by ear
• •Must be able to wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere
• •Must be able to store and take prescribed medication appropriately
• •Must be able to deal with people beyond giving and receiving instructions
• •Must be able to be adaptable to performing under stress and when confronted with emergency situations
• •Must be able to be courteous and respectful of coworkers and customers
• •Must be able to establish and maintain effective working relationships as necessitated by work assignments
• •Must be able to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner
• •Must be able to select and organize materials needed to perform tasks and to return supplies to the proper storage places
• •Must be able to read, understand and follow written work schedules written in English language
• •Must be able to communicate in a pleasant, positive manner with students, staff, parents, and coworkers
• •Must be able to establish and maintain positive and effective working relationships with a broad diversity of students, staff, and the public
• •Must be able to acquire and maintain the appropriate licensure to drive a school bus
• •Must be able to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed
• •Must be able to follow workplace safety procedures including the use of safety and personal protective equipment
• •Must be able to receive training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis
• •Must be able to ensure compliance with established food safety practices regarding proper dress and hygiene
• •Must be able to assist students, parents, teachers and school staff with questions concerning meal program
• •Must be able to answer inquiries pertaining to food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items
• •Must be able to maintain accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies
• •Must be able to maintain accurate reports of daily and monthly financial, production, and activity records for student meal charges
• •Must be able to count money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures
• •Must be able to maintain financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity
• •Must be able to collect and record advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files
• •Must be able to take and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets
• •Must be able to complete assigned reports including temperature logs, production records and cashier's cash summary
• •Must be able to unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area
• •Must be able to transports breads, rolls, desserts, and other items to specified areas
• •Must be able to transfers food items from cooking equipment to serving lines
• •Must be able to provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements
• •Must be able to maintain the cleanliness and organization of food storage areas
• •Must be able to date and putting up delivery stock
• •Must be able to count monthly physical inventory
• •Must be able to check deliveries for invoice accuracy and report shortages
• •Must be able to monitor and report receipt of items of unacceptable quality or condition by following policies
• •Must be able to assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards
• •Must be able to review menu and production records daily
• •Must be able to order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe
• •Must be able to suggest menu substitutions as necessary
• •Must be able to coordinate work schedule to meet serving schedule
• •Must be able to prepare fresh fruits and vegetables
• •Must be able to assemble salads
• •Must be able to wrap sandwiches
• •Must be able to pan food items
• •Must be able to bake cookies
• •Must be able to assemble items for meal service at future times and/or locations such as prepping breakfast items for next-day service
• •Must be able to prep the serving line with appropriate condiments and paper products
• •Must be able to monitor to ensure cleanliness and stocked throughout serving period
• •Must be able to open canned items
• •Must be able to prepare condiment trays
• •Must be able to fill drink cups
• •Must be able to place milk in coolers
• •Must be able to place ice cream in open freezers or replenish any other items as needed
• •Must be able to act as cashier or back up during breakfast or lunch serving period
• •Must be able to maintain financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity
• •Must be able to collect and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files
• •Must be able to be responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges
• •Must be able to count money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures
• •Must be able to assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence
• •Must be able to assist in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager
• •Must be able to enforce standards of cleanliness, health, and safety collection
• •Must be able to supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils
• •Must be able to sweep and mopping, walls, high dusting, floor drains, loading dock
• •Must be able to carry out bags of garbage and placing in dumpster
• •Must be able to assist with wiping or washing tables, chairs, or benches in dining room
• •Must be able to assist with wrapping, recording, labeling, dating and putting away food at end of serving time
• •Must be able to records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record
• •Must be able to assist manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards
• •Must be able to check deliveries for invoice accuracy and report shortages
• •Must be able to monitor and report receipt of items of unacceptable quality or condition by following policies
• •Must be able to provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements
• •Must be able to maintain the cleanliness and organization of food storage areas
• •Must be able to date and putting up delivery stock
• •Must be able to count monthly physical inventory
• •Must be able to assist students, parents, teachers and school staff with questions concerning meal program
• •Must be able to attend workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services
• •Must be able to function as cook, cashier, server or helper
• •Must be able to be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items
• •Must be able to perform other related work as required
• •Must be able to assist the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere
• •Must be able to organize, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions
• •Must be able to assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager
• •Must be able to function as cook, cashier, server or helper
• •Must be able to assist in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale
• •Must be able to keep accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements
• •Must be able to perform routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks
• •Must be able to submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely
• •Must be able to be a bus driver
• •Must be able to acquire and maintain the appropriate licensure to drive a school bus
• •Must be able to be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service
• •Must be able to lift up to 50 pounds on occasion
• •Must be able to exert up to 25 pounds of force regularly
• •Must be able to exert 10 pounds of force constantly
• •Must be able to stand for hours
• •Must be able to bend, twist, lift, stoop, reach overhead
• •Must be able to communicate effectively and efficiently in standard English
• •Must be able to correctly utilize mathematical formulas while following standardized recipes
• •Must be able to add and subtract
• •Must be able to multiply and divide
• •Must be able to work with fractions, utilize decimals and percentages
• •Must be able to complete their time sheet correctly
• •Must be able to inspect items for proper length, width, and shape
• •Must be able to coordinate hands and eyes rapidly and accurately in using kitchen equipment
• •Must be able to use two hands simultaneously to pan food items
• •Must be able to handle a variety of items such as kitchen equipment
• •Must be able to differentiate between colors and shades of color
• •Must be able to talk and hear
• •Must be able to express or exchange ideas by means of spoken words
• •Must be able to perceive nature of sounds by ear
• •Must be able to wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere
• •Must be able to store and take prescribed medication appropriately
• •Must be able to deal with people beyond giving and receiving instructions
• •Must be able to be adaptable to performing under stress and when confronted with emergency situations
• •Must be able to be courteous and respectful of coworkers and customers
• •Must be able to establish and maintain effective working relationships as necessitated by work assignments
• •Must be able to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner
• •Must be able to select and organize materials needed to perform tasks and to return supplies to the proper storage places
• •Must be able to read, understand and follow written work schedules written in English language
• •Must be able to communicate in a pleasant, positive manner with students, staff, parents, and coworkers
• •Must be able to establish and maintain positive and effective working relationships with a broad diversity of students, staff, and the public
• •Must be able to acquire and maintain the appropriate licensure to drive a school bus
• •Must be able to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed
• •Must be able to follow workplace safety procedures including the use of safety and personal protective equipment
• •Must be able to receive training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis
• •Must be able to ensure compliance with established food safety practices regarding proper dress and hygiene
• •Must be able to assist students, parents, teachers and school staff with questions concerning meal program
• •Must be able to answer inquiries pertaining to food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items
• •Must be able to maintain accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies
• •Must be able to maintain accurate reports of daily and monthly financial, production, and activity records for student meal charges
• •Must be able to count money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures
• •Must be able to maintain financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity
• •Must be able to collect and record advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files
• •Must be able to take and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets
• •Must be able to complete assigned reports including temperature logs, production records and cashier's cash summary
• •Must be able to unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area
• •Must be able to transports breads, rolls, desserts, and other items to specified areas
• •Must be able to transfers food items from cooking equipment to serving lines
• •Must be able to provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements
• •Must be able to maintain the cleanliness and organization of food storage areas