Substitute Child Nutrition Assistant

Basic Function

Under the direction of an assigned supervisor, assist in quantity preparation and serving of foods at assigned District sites; maintain food service facilities, equipment and utensils in a clean and sanitary condition.

Representative Duties

• Assist in the preparation and service of food
• Prepare fruits, vegetables and desserts
• Assemble various ingredients as assigned
• Package, wrap and sort food items according to established procedures and portion control standards
• Serve meals on serving lines
• Set out prepared foods
• Maintain food service facilities, equipment and utensils in a clean and sanitary condition
• Operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment
• Prepare salads, sandwiches and other assigned entrees and side dishes for sale and distribution
• Auxiliary in preparing sack lunches
• Mix, slice, grate and chop food items
• Open cans
• Replenish containers as necessary
• Stock condiments, food items and paper goods
• Auxiliary in the storage and rotation of supplies in storage areas
• Clean serving counters, tables, chairs, food containers and other food service equipment
• Prepare food and beverages for sale
• Count and set-up plates, trays and utensils
• Perform cashiering duties as assigned
• Count money and make correct change
• Collect, sort, count and mark lunch tickets
• Operate standard food service equipment such as slicers, ovens, can openers, utensils and warmers
• Auxiliary in the process of packaging food items as assigned by the position
• Auxiliary in the preparation, baking and cooking of hot food items, breads and pastries as assigned
• Set up speed lines and carts for food service
• Maintain routine records related to work performed
• Perform related duties as assigned

Knowledge and Abilities

• Basic food preparation including washing, cutting and assembling food items and ingredients
• Standard kitchen equipment, utensils and measurements
• Interpersonal skills using tact, patience and courtesy
• Proper lifting techniques
• Basic math and cashiering skills
• Oral and written communication skills
• Basic record-keeping techniques

Education and Experience

• Graduation from High School
• Experience in food service including handling money and experience working with children preferred

Environment

• Food service environment
• Subject to heat from ovens
• Standing for extended periods of time
• Hearing and speaking to exchange information
• Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position
• Dexterity of hands and fingers to operate food service equipment
• Reaching overhead, above shoulders and horizontally
• Bending at the waist, kneeling or crouching
• Seeing to monitor food quality and quantity
• Heat from ovens
• Exposure to very hot foods, equipment, and metal objects
• Working around knives, slicers or other sharp objects
• Exposure to cleaning chemicals and fumes