JOB TITLE: Child Nutrition Cafeteria Assistant
REPORTS TO: Associate Director Child Nutrition
DEPT./SCHOOL: Campus Assigned 

Responsible for preparing appropriate quantities of food to meet menu requirements and maintaining high standards of quality in food production, sanitation, and safety

Ability to understand instruction for food preparation and safety procedures
Special Knowledge/Skills:
Working knowledge of kitchen equipment and food production
Understand and practice proper production techniques including batch cooking to provide high quality attractive food products
Experience in an institutional food service facility preferred

1. Prepare quality food according to a planned menu of tested uniform recipes.
2. Supervise the storage and care of food items and supplies; put groceries away upon delivery.
3. Maintain a clean and organized storage area including walk in cooler and freezer area.
4. Understand and practice proper food safety and sanitation techniques by monitoring food temperatures, keeping food products out of the danger zone, and maintaining clean and sanitary work stations.
5. Care for and use equipment in safe and efficient manner.
6. Serve food according to meal schedules, department policies, and procedures.
7. Maintain garbage collection containers and areas in a neat, clean, and sanitary fashion.
8. Dispose of trash by taking it to outside receptacle.
9. Keep work area clean; including daily sweeping and mopping
10. Follow established procedures to ensure standards of cleanliness, health and safety.
11. Handle and record cashier functions accurately.
12. Assist in recording food requisitions and request orders of necessary supplies.
13. Maintain personal appearance, hygiene and proper uniform at all times.
14. Promote teamwork and interaction with fellow staff members.
15. Promote a positive attitude at all times with fellow staff members
16. Be committed to providing high quality nutritious meals at assigned campus cafeteria.
17. Must be able to sweep, mop, and dispose of trash in the cafeteria area.
18. Attend training classes and summer workshops as assigned.
19. Must be able to perform all responsibilities and duties of the job.
20. Perform other duties and responsibilities as assigned by the supervisor.
Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer; deep-fat fryer; sharp cutting tools; ovens; dishwasher; and food and utility cart.
Mental Demands:
Understanding verbal instructions; reasoning skills; ability to communicate effectively (verbal and written); ability to maintain emotional control under stress.
Physical Demands/Environmental Factors:
Continual standing, walking, pushing, and pulling; frequent carrying, stooping, bending, kneeling, sweeping, mopping and climbing (ladder); taking trash to outside dumpster; ability to lift up to 40 pounds; moderate exposure to extreme hot and cold; occasional in-district and out of district travel in personal vehicle as assigned
The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required.