Child Nutrition Specialist
Reports to: Cafeteria Manager
Dept./School: Child Nutrition Department Wage/Hour Status: Nonexempt
Pay Grade: OS1 – 190 days
Date Revised: 05/23/2025 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:
High School Diploma or GED preferred
Special Knowledge/Skills:
- Ability to understand 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 arithmetic operations
Experience: Completion of a sanitation course before or during the first year
Major Responsibilities and Duties: General:
- Demonstrates thoroughness, reliability and a high degree of accuracy in performing work assignments.
- Works cooperatively with others and maintains a positive attitude in the work environment.
- Demonstrates initiative and good judgment in problem solving and decision making.
- Reports promptly and maintains good attendance.
- Uses time productively on the job.
- Follows district policies, rules and regulations
- Accepts supervisory direction
- Strives to improve job skills
- Demonstrates tact, courtesy and helpfulness in dealing with staff, students, parents, and visitors in the district.
- Food Preparation and Serving:
- Prepare quality food according to a planned menu of tested, uniform recipes.
- Serve food according to meal schedules, departmental policies, and procedures.
- Practice and promote portion control and proper use of leftovers.
- Supervise storage and handling of food items and supplies. Maintain a clean and organized storage area.
- Safety and Sanitation:
- Operate tools and equipment according to prescribed safety standards.
- Follow established procedures to meet high standards of cleanliness, health, and safety.
- Keep garbage collection containers and areas neat and sanitary.
- Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
- Maintain personal appearance and hygiene.
- Other:
- Handle and record cashier functions accurately.
- Help record food requisitions and orders necessary supplies.
- Maintain daily food preparation records.
- Promote teamwork and interaction with fellow staff members.
- Performs other duties as assigned.
Supervisory Responsibilities:
None 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 cart.
Working Conditions:
Mental Demands/Physical Demands/Environmental Factors: Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.
