Child Nutrition Specialist

Job Title: Child Nutrition Specialist

Wage/Hour Status: Nonexempt

Reports to: Child Nutrition Manager

Pay Grade: Child Nutrition 1

Dept./School: Child Nutrition / Assigned Campus

Work Calendar: 181 Days

Date Revised: 09/01/2023

PRIMARY PURPOSE

Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

QUALIFICATIONS

Education/Certification:

• None specified

Special Knowledge/Skills:

• Ability to understand food preparation and safety instructions
• Working knowledge of kitchen equipment and food production procedures
• Knowledge of personal computer for cashiering preferred
• Ability to operate large and small kitchen equipment and tools
• Ability to perform basic arithmetic operations
• Ability to work as a member of a team
• Ability to interact effectively with students and campus staff

Experience:

• None required

MAJOR RESPONSIBILITIES AND DUTIES

Food Preparation and Serving

1. Prepare quality food according to planned menus and standardized recipes.

2. Serve food according to meal schedules and department procedures.

3. Practice portion control and proper use of leftovers.

4. Store and handle food items and supplies in a safe, organized manner.

Safety and Sanitation

1. Operate and clean kitchen equipment according to established safety procedures.

2. Follow established procedures to maintain high standards of cleanliness, sanitation, and food safety.

3. Maintain garbage collection containers and work areas in a clean and sanitary condition.

4. Correct unsafe conditions or report conditions that cannot be immediately corrected.

5. Maintain appropriate personal appearance and hygiene standards.

Other

1. Accurately perform cashiering functions and maintain required records.

2. Assist with ordering, receiving, and stocking food and supplies.

3. Maintain daily food production and preparation records.

4. Promote teamwork and positive working relationships with fellow staff members.

SUPERVISORY RESPONSIBILITIES

None.

MENTAL DEMANDS / PHYSICAL DEMANDS / ENVIRONMENTAL FACTORS

Tools/Equipment Used: Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility carts.

Posture: Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing ladders.

Lifting: Moderate lifting and carrying (up to 40 pounds).

Environment: Moderate exposure to extreme hot and cold temperatures in a commercial kitchen environment.

Mental Demands: Maintain emotional control under stress.

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.