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 compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things
• •Must be able to follow workplace safety procedures including the use of safety and personal protective equipment
• •Must be able to demonstrate knowledge of the proper use of the time management system on a daily basis
• •Must be able to serve as the Person in Charge (PIC) in the event that the manager is not in the facility
• •Must be able to be the lead person responsible for the safe production, service and overall handling of all matters related to food
• •Must be able to be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections
• •Must be able to ensure compliance with established food safety practices regarding proper dress and hygiene
• •Must be able to attend workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services
• •Must be able to answer questions regarding ingredients that address food allergies or meal components eligibility
• •Must be able to answer questions regarding food items as they count toward a reimbursable meal and/or pricing of a la carte items

Desired Qualifications

• •High School Diploma or GED preferred