NUTRITION SERVICES WORKER I

BASIC FUNCTION

Under the direction of an assigned supervisor, assists in the preparation, setting up, serving and selling of food at an assigned school site; maintains food service facilities and equipment in a neat, clean, safe and sanitary condition.

• Assembles various ingredients as assigned
• Serves meals and snacks on serving lines
• Sets out prepared foods and restocks items as needed
• Prepares sandwiches, mixes salads, grates cheese, prepares fruits and vegetables
• Maintains food service facilities, equipment and utensils in a clean and sanitary condition
• Cleans serving counters, tables, chairs, food containers and other equipment
• Cleans and stores kitchen equipment
• Washes trays, plates, utensils, pots, pans and other serving equipment as assigned
• Fulfills basic cashiering duties, including counting cash receipts, making correct change, and maintaining simple records
• Operates a Point-of-Sale (POS) system as assigned
• Packages and wraps food items according to established procedures and predetermined portion control standards
• Counts left over items
• Assists in the receipt, storage and rotation of food items and supplies in storage areas as assigned
• Communicates with students and staff to exchange information
• Maintains routine records and logs related to assigned activities
• Operates standard food service equipment such as slicers, ovens, grills, can openers, food carts, refrigerators and warmers as assigned
• Performs related duties as assigned

JOB REQUIREMENTS – QUALIFICATIONS

• Operate a variety of food service equipment
• Collect money and make change accurately
• Work quickly and efficiently
• Make simple arithmetical calculations and maintain simple records
• Skills and knowledge required for preparing and serving foods in large quantities
• Knowledge of basic food service utensils and equipment
• Ability to provide timely service of foods for students and staff at an assigned school site
• Learn methods and procedures for preparing and serving food in large quantities
• Learn sanitation practices related to the handling and serving of food items and ingredients
• Wash, cut, slice, grate, mix and assemble food items and ingredients
• Communicate effectively both orally and in writing
• Understand and carry out oral and written directions
• Establish and maintain positive and effective working relationships
• Work courteously and tactfully with co-workers, public and students
• Promote team building and a positive work environment
• Receive constructive criticism and modify work appropriately
• Maintain high level of professionalism in keeping the needs of customers a top priority
• Operate a cash register and make change accurately

EXPERIENCE AND EDUCATION REQUIREMENT

• Sufficient training and experience to demonstrate the knowledge and abilities listed above
• Education equivalent to graduation from high school
• Licenses and/or Certificates Required to Adhere to the Annual Minimum Required Training Hours for School Nutrition Staff per the USDA Guide to Professional Standards for School Nutritional Programs

WORK ENVIRONMENT

Kitchen and cafeteria environment. Work is performed both indoors and outdoors where significant health and safety considerations exist from physical labor and the handling of sharp objects and equipment. Incumbents are subject to hot conditions resulting from ovens and other cooking equipment; also subject to extremely cold conditions when working in walk-in coolers and freezers. Incumbents may use and are exposed to a variety of cleaning chemicals.

PHYSICAL DEMANDS

• Heavy work, which involves lifting no more than 100 pounds at a time with frequent lifting or carrying of objects weighing up to 50 pounds
• Will be expected to perform heavy work, which involves lifting no more than 100 pounds at a time with frequent lifting or carrying of objects weighing up to 50 pounds
• Perceiving the nature of sound, visual acuity (near and far) and depth perception
• Manual dexterity to operate equipment, to operate food service equipment
• Walking and standing for extended periods of time
• Bending at the waist, kneeling and crouching
• Reaching overhead and above shoulders