BASIC FUNCTION:

Under the direction of the Child Nutrition Services Supervisor, assist in the preparation, cooking, distribution and packaging of food items at the central kitchen for distribution to school sites; assist in the service of a variety of food and bakery items at a school or other District site; utilize specialized machines in the quantity packaging of food items; maintain central kitchen and school food service areas and equipment and utensils in a clean and sanitary condition.

DISTINGUISHING CHARACTERISTICS:

The Child Nutrition Worker I classification is the entry-level class in the series.  Incumbent are assigned to assist in the preparation and packaging of food in assigned Central Kitchen departments, including salad preparation, cooking hot foods, bakery or distribution. Incumbents in this class are also assigned to school serving kitchens assigned to serve hot and cold food to students to staff and perform cashiering duties.  The Child Nutrition Worker II is the more experienced classification in the series.  Incumbents are typically assigned to serving kitchens and are responsible for overseeing the service, inventory, food counts and determining appropriate quantities of food items to meet student needs. Incumbents assure related food service activities comply with established safety and sanitation requirements.

REPRESENTATIVE DUTIES:

ESSENTIAL DUTIES:

Assist in the preparation, cooking, distribution and packaging of food items at the central kitchen for distribution to school sites; follow standardized recipes and menus and assist in the preparation, cooking prepare and package food in assigned Central Kitchen departments, including salad preparation, cooking hot foods, bakery or distribution; utilize specialized machines in the quantity packaging of food items; maintain the central kitchen, equipment and utensils in a clean and sanitary condition.

Prepare and serve hot and cold food items at assigned serving kitchens; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; heat, arrange and distribute food items according to established procedures and portion control standards.

Participate in maintaining kitchen facilities and equipment in a clean and sanitary condition; clean serving counters, food containers and food service equipment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment as assigned.

Prepare and package food items such as vegetables, fruits, salads and dressings at the Central Kitchen for distribution to school sites; wrap and sort food items according to established portion control standards.

Prepare food and beverages for sale; count and set-up plates, trays and utensils; stock condiments, food items and paper goods; order, pick up, receive, store,  rotate and dispose of food items and supplies as directed; stock bins with food supplies; conduct daily inventories as directed.

Utilize specialized machines in the quantity packaging of food items; set up ingredients, cups, pans and trays in preparation for packaging; assemble various ingredients; pack and wrap items utilizing equipment controls according to established procedures; inspect food for portion and quality control.

Clean serving counters, tables, chairs, food containers and other food service equipment; count and set-up plates, trays and utensils; wash, sanitize, and store dishes and kitchen utensils; scrub counters, tables and chairs, mop floors.

Perform routine cashiering duties as assigned; count money and make correct change; collect sort, count and mark lunch tickets.

Retrieve food items according to established quantity specifications as required; open cans; replenish containers as necessary; assist in the storage and rotation of supplies in storage areas.

Operate standard food service equipment such as ovens, warmers mixers, slicers, and serving cart and food service machines.

Assure temperature on the hot cart remains constant and accurate; take and record temperature at the time the hot cart is delivered to the school site; make adjustment to temperature gauge as necessary.

Maintain various records related to inventory and assigned duties; participate in regular and periodic inventories as assigned.

OTHER DUTIES:

May provide work direction and guidance to student workers and complete records on their attendance and performance as assigned.

Read and interpret records to determine proper food quantity specifications.

Perform related duties as assigned.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

Practices, procedures and techniques involved in quantity food preparation and packaging.

Operation of specialized machines used in quantity packaging of food items.

Sanitation practices related to the handling of food.

Standard kitchen equipment, utensils and measurements.

Portion control techniques.

Interpersonal skills using tact, patience and courtesy.

Proper lifting techniques.

Oral and written communication skills.

Record-keeping techniques.

Basic mathematics.

ABILITY TO:

Prepare and package food items at the central kitchen for distribution to District school sites.

Utilize specialized machines in the quantity packaging of food items.

Maintain the central kitchen, equipment and utensils in a clean and sanitary condition.

Operate standard kitchen equipment safely and efficiently.

Follow health and sanitation requirements.

Set up ingredients, cups, pans and trays in preparation for packaging.

Communicate effectively both orally and in writing.

Understand and follow oral and written directions.

Maintain various records related to work performed.

Read and interpret records to determine proper food quantity specifications.

Work cooperatively with others.

Meet schedules and time lines.

Add, subtract, multiply and divide with speed and accuracy.

EDUCATION AND EXPERIENCE:

Any combination equivalent to: high school graduation or equivalent and some experience in food preparation, kitchen maintenance and handling cash transactions.

LICENSES AND OTHER REQUIREMENTS:

Incumbents must obtain a Food Handler’s Certificate within the probationary period.

WORKING CONDITIONS:

ENVIRONMENT:

Food service environment.

PHYSICAL DEMANDS:

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.

HAZARDS:

Working around machinery having moving parts, knives, slicers or other sharp objects.

Exposure to cleaning chemicals and fumes.