Child Nutrition Specialist

Job Title: Child Nutrition Specialist

Exemption Status/Test: Nonexempt

Reports to: Child Nutrition Manager

Education/Certification: High School diploma or GED preferred. Must complete 16 hours of instruction in Safety, Customer Service, and Sanitation by the end of the first calendar year of employment (TASN Level I Certification). Must have ability to read, write and understand verbal instruction in English. Special Knowledge/Skills: Ability to understand written and verbal food preparation and safety instructions. Working knowledge of kitchen equipment and food production procedures. Ability to operate large and small kitchen equipment and tools. Ability to perform basic math. Ability to work well with other personnel and follow instructions. Knowledge in operating a computerized cash register.

Experience: NoneMajor Responsibilities and Duties: Prepare quality food according to a planned menu of tested and uniform recipes. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers following Hazard Analysis Critical Control Points (HACCP). Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area using HACCP principals. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety according to HACCP. Keep garbage collection containers and areas neat and sanitary. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. Maintain personal appearance and hygiene. Other: Handle and record cashier functions accurately. Help record food requisitions and order necessary supplies. Maintain daily food preparation records. Promote teamwork and interaction with fellow staff members. Complete annual continuing education requirements. Serve students and adults in an efficient, friendly and caring manner. Arrive on time and prepared for work.

Supervisory Responsibilities: None. Mental Demands/Physical Demands/Environmental Factors: Tools/Equipment Used: Standard large and small kitchen equipment and tools including impinger, mixer, pressure steamer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart. Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting. Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching. Lifting: Frequent moderate lifting and carrying (15–44 pounds).Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces. Mental Demands: Work with frequent interruptions; maintain emotional control under stress.