Child Nutrition Assistant Substitute

Job Summary

Required Qualifications

• •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, etc.
• •Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects.
• •Must be able to stand for hours.
• •Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks.
• •Requires the ability 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.
• •Requires the ability to speak and/or signal people to convey or exchange information.
• •Requires the ability to receive instructions, assignments or directions from superiors.
• •Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs.
• •Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc.
• •Requires the ability to prepare simple reports, logs, and lists.
• •Requires the ability to speak to people with poise, voice control, self- control and confidence.
• •Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations.
• •Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions.
• •Must be able to communicate effectively and efficiently in standard English.
• •Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly.
• •Requires the ability to inspect items for proper length, width, and shape.
• •Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment.
• •Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed.
• •Requires the ability to handle a variety of items such as kitchen equipment.
• •Must have minimal levels of eye/hand/foot coordination.
• •Requires the ability to differentiate between colors and shades of color.
• •Requires the ability to talk and hear.
• •Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere.
• •Store and take prescribed medication appropriately.
• •Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.
• •Ability to establish and maintain effective working relationships as necessitated by work assignments.
• •Ability to read, understand and follow written work schedules written in English language.
• •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 foods, supplies, and equipment.
• •General knowledge of how to operate and clean kitchen equipment.
• •General knowledge of the importance of using standardized recipes and ability to follow them.
• •Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation.
• •Ability to read and follow standard English
• •Must be able to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed

Desired Qualifications

• •A High School Diploma or GED preferred