Nutrition Services Operator
Qualifications/Requirements:
High School Diploma or GED Ability to read and write accurately. Basic mathematical skills. Ability to follow oral and written communications. Ability to move up to 40 lbs., which is not limited to lifting, pulling, pushing, grasping, twisting, reaching below and overhead, standing for long periods of time, bending, stooping and kneeling. 1 year of Food Service and/or Food Production experience HACCP or ServSafe Food Handler certification is required and must be maintained.
Reports To: Nutrition Services Manager
Job Goal: The Nutrition Services Operator works primarily in the Nutrition Services department where the employee provides support to the kitchen's daily operation, food preparation and production, maintaining food safety compliance, setup and serving of food on serving lines, cleaning and sanitizing of equipment, work stations, and close down procedures. The general responsibilities of the position include those listed below, however, other tasks of the position may be identified and assigned as necessary for the purpose of ensuring the efficient and effective functioning of kitchen locations by the Director of Nutrition Services.
Performance Responsibilities:
Prepares, produces, and serves a variety of foods (fresh, canned, dry or frozen) by reading and following menus, standardized recipes and production records. Assist manager in daily documenting of food temperatures and food usage on required school nutrition documents. Work with colleagues as a team. Assists in other related tasks in food service production when directed. Set up serving utensils and prepared menu items to maintain food holding safety of menu items in warmers, coolers, and serving lines before the start of meal services. Replenish serving lines with entrees, vegetables, fruits, breads, and salads to ensure menu items are provided from the beginning, during and to the end of meal services. Keep serving lines clean during all meal services daily. Break down serving lines at the end of meal services. Operate kitchen equipment such as electric mixers, ovens, stove tops, warmers, coolers, slicers, steamers and tilt skillets. Utilize kitchenware such as thermometers, pans, serving utensils, knives, spatulas, whisks, portion spoons, ladles, tongs and scales. Complies with all USDA Meal Pattern and Production Record guidelines, HACCP, and SCDA food and chemical safety compliances. Support in the monitoring, reduction and management of food waste. Set up, operate and keep dish machine clean. Set up and utilize the 3-compartment sink for daily washing, rinsing and sanitizing. Test strips must be used first thing in the morning and periodically throughout the day to ensure the sanitizer strength meets HACCP/CSDA compliances. Clean and sanitize workstations, counter, serving lines and kitchen equipment daily. Sweep and mop floors in all work areas daily. Discard trash in the dumpster daily. Complete daily, weekly and monthly cleaning schedules as directed by Nutrition Services Manager of kitchen service areas and all kitchen equipment such as counters, tables, serving line units, ovens, shelves, refrigerators, freezers, rolling racks, windows, mobile carts, ice machine, trash cans, food pantries, chemical storerooms, dish room, drawers, walls, cashier stations, sinks, dispensers and restrooms. Assist in receiving, date-listing and storing inventory accurately to maintain food safety compliances, as well as taking monthly inventory. Interact with customers in the serving and dining areas in a courteous manner and promoting good public relations. Provides the highest quality of customer service at all times with a positive attitude. Attends mandatory district and Nutrition Services professional development training. Report all accidents and injuries immediately to Nutrition Services Manager for immediate attention to the Director of Nutrition Services.
Terms of Employment: 185 days
Evaluation: Performance of this job will be evaluated annually in accordance with provisions of the Board's policy on evaluation of Classified Personnel.
